Spicy Peanut Tofu Bowls

• s of extra firm tofu↗2
• cornstarch↗1
• olive oil↗2 tablespoon
• salt↗1 teaspoon
• small (or 1 large) head of broccoli, cut into florets2
• red bell peppers, cut into strips↗2
• uncooked white rice↗1.5 cup
• peanut butter↗0.5 cup
• low-sodium soy sauce↗0.333333 cup
• sesame oil (toasted or dark)↗2 tablespoon
• rice vinegar↗2 tablespoon
• sambal oelek or chili paste (this is where the "spicy" comes in, so add to taste)↗2 tablespoon
• sugar, honey, or agave↗2 tablespoon
• inch piece of fresh ginger, peeled1
• clove fresh garlic, peeled↗1
• water↗0.25 cup

Step-by-step instructions

1. 1

   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 425 degrees for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious.

2. 2

   While the tofu and broccoli are roasting, cook the rice.

3. 3

   Also, make the sauce by blending everything in a blender or food processor.

4. 4

   Serve tofu and broccoli with rice and a good drizzle of peanut sauce. YUM!