Roasted Veggies in Peanut Sauce with Crispy Tofu
Delicious vegan and gluten-free recipe
Servings: 4 servings
Calories: 735kcal
Equipment
- 1-2 Baking Sheets
- 1 Tofu-Press or 2 cutting boards, 2 heavy cans and some paper towels
- 1 small bowl + whisk to mix the sauce
Ingredients
The Rice
- 1⅓ cups Rice
- pinch Salt
- 1 tsp Butter
- 3 cups Water use a little less for non-sticky rice
The Tofu
- 1 block Tofu extra firm
- 1 tbsp Olive Oil
- 1 tbsp reduced sodium Soy Sauce
- 1 tbsp Corn Starch or Arrowroot Starch
The Vegetables
- 2 bunches Broccoli or green beans, onions, ... other veggies
- 2 Bell Peppers
- 2 tbsp Olive Oil
The Sauce
- ¼ cup smooth Peanut Butter (I often use some more)
- 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
Instructions
Drain the Tofu
- Cut the Tofu into squares while keeping the block in shape. See description in the blog post.1 block Tofu
- Either use a tofu press or the methode described in the blog post to drain the Tofu. Let drain over-night or for at least one hour.
Cook the Rice
- Soak the rice in water for 15 minutes, then drain to remove toxins ... or use organic rice.1⅓ cups Rice
- Add the Water, Salt and Butter to the pot and bring to a boil.pinch Salt, 1 tsp Butter, 3 cups Water
- Remove the heat after one minute of boiling and let just stand for 20 minutes. It takes a bit longer for whole grain rice.
The Vegetables
- Preheat the oven to 200°C / 400°F
- Cut the broccoli into bite-sized florets and the bell peppers in bite-sized squares.2 bunches Broccoli, 2 Bell Peppers
- Add the Olive Oil and toss until all is covered with some oil.2 tbsp Olive Oil
- Spread on a baking sheet.
- Bake at 200°C / 400°F for about 20 minutes. Ideally bake at the same time as the Tofu.
Prepare the Tofu
- In a medium-sized bowl, mix the olive oil and soy sauce.1 tbsp Olive Oil, 1 tbsp reduced sodium Soy Sauce
- Add the tofu squares and toss until all is covered in sauce.1 block Tofu
- Sprinkle the starch on top, toss again until all is covered.1 tbsp Corn Starch
- Spread on a baking sheet.
- Bake for 15 - 20 minutes, turning the tofu once to get it crispy on all sides. Ideally, bake together with the vegetables.
The Sauce
- While the veggies and tofu are in the oven, prepare the sauce.
- Mix 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. Season to taste.2 tbsp Olive Oil, ¼ cup smooth Peanut Butter, 1 tbsp Rice Vinegar, 2 tbsp reduced-sodium Soy Sauce, 1-2 tbsp Honey, ½ tbsp Chilie-Garlic Oil, 2 tbsp toasted Sesame Oil, 1-3 cloves Garlic, pinch Red Pepper Flakes, some Water
Serving
- Add 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).some chopped roasted Peanuts and green Onions
Notes
Allergic to peanuts? Just substitute peanut butter with almond butter.
Nutrition
Calories: 735kcal | Carbohydrates: 86g | Protein: 27g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 629mg | Potassium: 1297mg | Fiber: 12g | Sugar: 14g | Vitamin A: 3788IU | Vitamin C: 348mg | Calcium: 307mg | Iron: 5mg