Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, crispy baked tofu with roasted vegetables and peanut butter sauce. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Crispy baked tofu with roasted vegetables and peanut butter sauce is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Crispy baked tofu with roasted vegetables and peanut butter sauce is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook crispy baked tofu with roasted vegetables and peanut butter sauce using 19 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Crispy baked tofu with roasted vegetables and peanut butter sauce:
- Make ready 100-125 g rice or noodles
- Make ready Baked tofu
- Get 1 block tofu
- Take 1 tbsp olive oil
- Get 1 tbsp soy sauce
- Prepare 1 tbsp cornstarch
- Prepare Roasted vegetables
- Prepare 1 broccoli
- Take 1 red bell pepper
- Prepare 2 tbsps olive oil
- Take salt, pepper
- Get Peanut butter sauce
- Get 1/4 cup peanut butter
- Prepare 2 tbsps soy sauce
- Get 1 tbsp vinegar
- Get 1 tbsp honey
- Prepare 1 tbsp olive oil
- Take 1 clove or garlic, pressed or minced
- Take 3-4 tbsps water (or more as needed)
Instructions to make Crispy baked tofu with roasted vegetables and peanut butter sauce:
- Preheat the oven to 200C/400F with one rack in the middle and one in the upper third of the oven.
- To prepare the tofu, line a large baking sheet with parchment paper. Drain the tofu and slice it lengthwise so that you have 3 even slabs. Then slice vertically to make 3 columns, then across to make 5 rows.
- Using paper towels drain the excess water from the cubed tofu. Transfer into a medium bowl. Drizzle the olive oil and soy sauce on top and toss to combine. Sprinkle over the cornstarch and toss again until the tofu is evenly coated. Arrange in an even later on the prepared baking sheet. Set aside.
- Cut the broccoli into florets and dice the bell pepper. In a big bowl, combine the cut vegetables with olive oil and a pinch of salt and pepper. Arrange on a second baking sheet.
- Bake the veggies on the upper rack and the tofu on the middle one for about 25 to 30 minutes. Toss halfway through.
- Cook the rice or noodles according to package instructions.
- To make the sauce, combine all the ingredients except for water (peanut butter, soy sauce, vinegar, honey, olive oil, and garlic). Whisk until blended, then start adding water until you reach a thick but drizzly consistency.
- Spoon the rice or noodles into individual plates or bowls. Top with roasted veggies and tofu. Drizzle the peanut sauce on top. You can sprinkle over some chopped peanuts or parsley.
So that’s going to wrap this up with this exceptional food crispy baked tofu with roasted vegetables and peanut butter sauce recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
