Ingredients
2 blocks extra-firm tofu
1–2 tablespoons cornstarch
2 tablespoons olive oil
1 teaspoon salt
2 small heads broccoli, cut into florets
2 red bell peppers, sliced
1½ cups uncooked white rice
½ cup peanut butter
⅓ cup low-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons sambal oelek
2 tablespoons honey or agave
1-inch fresh ginger
1 garlic clove
¼ cup water
Instructions
1. Press tofu and cube it evenly
2. Toss tofu with cornstarch and arrange on baking sheet
3. Arrange vegetables on second baking sheet and season
4. Roast tofu and vegetables at 425°F for 20–30 minutes
5. Cook rice until fluffy
6. Blend all sauce ingredients until smooth
7. Assemble bowls with rice, tofu, vegetables, and sauce
Notes
Freeze tofu before pressing for extra texture
Place tofu on top oven rack for better browning
Store components separately for best leftovers
Keeps well refrigerated up to 5 days
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Veggie Bowls
- Method: Bake
- Cuisine: Asian-Inspired
- Diet: Vegan
