< Spicy Peanut Tofu Bowls

Source: link

Yield: Serves about 4

Time: 1 hour

Notes: You could also use Udon noodles instead of rice.

Ingredients

Tofu

• 2 blocks of extra firm tofu
• 1–2 tablespoons cornstarch
• olive oil and salt
• 2 small (or 1 large) head of broccoli, cut into florets
• 2 red bell peppers, cut into strips
• 1 1/2 cups uncooked rice (or 2X sachets cooked rice packs)
• Fresh corriander for serving

Peanut Sauce

• 1/2 cup peanut butter
• 1/3 cup soy sauce
• 2 tablespoons sesame oil (toasted or dark)
• 2 tablespoons rice vinegar
• 2 tablespoons sambal oelek or chili paste
• 2 tablespoons sugar, honey, or agave
• a small knob of fresh ginger, peeled
• a clove of fresh garlic, peeled
• 1/4 cup water

Method

• Slice tofu and press liquid out of the tofu. Cube tofu and toss (gently) with the cornstarch until coated.
• Arrange on a baking sheet lined with parchment. Arrange broccoli and peppers on another baking sheet. Drizzle all with olive oil and salt.
• Roast both pans at 220 degrees celsius for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious.
• While the tofu and broccoli are roasting, cook the rice.
• Make the sauce by blending everything in a blender or food processor.
• Serve with corriander