Roasted Veggies in Peanut Sauce with Crispy Tofu

Ingredients

• 1⅓ cups Rice
• pinch Salt
• 1 tsp Butter
• 3 cups Water (for cooking rice)
• 1 block Tofu (extra firm)
• 3 tbsp Olive Oil
• 1 tbsp reduced sodium Soy Sauce
• 1 tbsp Corn Starch (or Arrowroot Starch)
• 2 bunches Broccoli (or green beans, onions, ... other veggies)
• 2 Bell Peppers
• ¼ cup smooth Peanut Butter
• 1 tbsp Rice Vinegar
• 2 tbsp reduced-sodium Soy Sauce
• 1-2 tbsp Honey
• ½ tbsp Chilie-Garlic Oil (optional)
• 2 tbsp toasted Sesame Oil
• 1-3 cloves Garlic
• pinch Red Pepper Flakes
• some Water (if needed)
• some chopped roasted Peanuts and green Onions (for decoration, optional)

1. 1Cut the Tofu into squares while keeping the block in shape.
2. 2Either use a tofu press or the method described in the blog post to drain the Tofu. Let drain overnight or for at least one hour.
3. 3Soak the rice in 3 cups of water for 15 minutes, then drain to remove toxins.
4. 4Add the Water, Salt and Butter to the pot and bring to a boil.
5. 5Remove the heat after one minute of boiling and let just stand for 20 minutes.
6. 6Preheat the oven to 200°C / 400°F.
7. 7Cut the broccoli into bite-sized florets and the bell peppers into bite-sized squares.
8. 8Add 3 tbsp of Olive Oil and toss until all is covered with some oil.
9. 9Spread on a baking sheet.
10. 10Bake at 200°C / 400°F for about 20 minutes. Ideally bake at the same time as the Tofu.
11. 11In a medium-sized bowl, mix the olive oil and soy sauce.
12. 12Add the tofu squares and toss until all is covered in sauce.
13. 13Sprinkle the starch on top, toss again until all is covered.
14. 14Spread on a baking sheet.
15. 15Bake for 15 - 20 minutes, turning the tofu once to get it crispy on all sides.
16. 16While the veggies and tofu are in the oven, prepare the sauce.
17. 17Mix the peanut butter, sesame oil, chili oil (optional), soy sauce, rice vinegar, honey, garlic, and red pepper flakes in a bowl. Whisk and check consistency. If you want it more liquid, add some water.
18. 18Add the rice to a bowl or plate. Top with the vegetables, add the sauce, and put the tofu on top. Decorate with chopped roasted peanuts and green onions (both optional).