Vegan tofu satay bowls recipe

Ingredients

• 400 g cooked brown rice
• 2 carrots, grated
• 3 generous handfuls of baby spinach
• 300 g broccoli, chopped into florets
• 2 tsp olive oil
• 1 x 400 g tinned chickpeas, rinsed and drained
• Salt
• black pepper
• 450 g extra firm tofu, pressed and drained, cut into cubes
• 1 tbsp toasted sesame oil
• 4 tbsp low sodium soy sauce
• 4 tbsp maple syrup
• 1 tbsp chilli garlic sauce, e.g. sriracha
• 4 tbsp crunchy peanut butter, no added sugar or salt