Tofu Veggie Bowl with Peanut Sauce
Ingredients
- two blocks extra firm tofu
- 1-2 tablespoons cornstarch
- broccoli florets from one large head
- two thinly sliced red bell peppers
- olive oil
- salt
- rice
Peanut sauce
- 1/2 cup peanut butter
- 1/3 cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1-2 tablespoons sambal oelek
- 2 tablespoons maple syrup
- a small knob of fresh ginger, peeled
- a clove of fresh garlic, peeled
Preparation
Blend up for peanut sauce
Press and cube two blocks of extra firm tofu and toss with 1-2 tablespoons of cornstarch. Arrange tofu on one sheet pan.
On another sheet pan, arrange broccoli florets from one large head and two thinly sliced red bell peppers.
Drizzle both sheets with olive oil and sprinkle with salt.
Roast both pans at 425 degrees for 20-30 minutes.
Serve everything in bowls with rice and drizzle with yummy peanut sauce.
