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Crispy tofu bowls with peanut sauce
A plant-based meal with a tasty sauce you will want to drizzle over everything!
SERVES
4
Ingredients
- 1 cup rice
- 1 block extra-firm tofu
- 3 tablespoons canola oil, divided
- 3 tablespoons cornstarch
- 1 head broccoli, cut into florets
- 1 onion, sliced into half moons
- 1/2 cup peanut butter
- 1/4 cup warm water
- 1 clove garlic, minced
- 3 tablespoons soy sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons sambal-oelek (or sweet chilli sauce)
- 1 tablespoon sugar
- Chopped roasted peanuts and cilantro, optional garnish
Directions
- Preheat the oven to 400°F.
- Cook the rice according to package directions.
- Cut the tofu into small half-inch square pieces.
- Pour three tablespoons of canola oil onto a baking sheet and place in the oven to heat for three minutes.
- Toss the tofu pieces with the cornstarch until well coated. Tip the tofu onto the hot baking sheet and return to the oven. Roast for 20 to 25 minutes, stirring occasionally until brown and crispy on all sides.
- Toss the broccoli and onion with the remaining one tablespoon of canola oil and place on a baking sheet. Place in the oven alongside the tofu and cook for 15 to 20 minutes until slightly golden brown and cooked through.
- Whisk together the peanut butter and warm water. Stir in the garlic, soy sauce, white wine vinegar, sambal-oelek and sugar. Feel free to add more water for a thinner sauce.
- Place rice in a bowl and top with tofu, and vegetables and drizzle with peanut sauce. Optional garnish: chopped roasted peanuts and cilantro Enjoy!
