Simple Way to Prepare Quick Crispy baked tofu with roasted vegetables and peanut butter sauce

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, crispy baked tofu with roasted vegetables and peanut butter sauce. It is one of my favorites. This time, I am going to make it a little 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 on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Crispy baked tofu with roasted vegetables and peanut butter sauce is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have crispy baked tofu with roasted vegetables and peanut butter sauce using 19 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Crispy baked tofu with roasted vegetables and peanut butter sauce:

1. Get 100-125 g rice or noodles
2. Get Baked tofu
3. Get 1 block tofu
4. Prepare 1 tbsp olive oil
5. Prepare 1 tbsp soy sauce
6. Get 1 tbsp cornstarch
7. Get Roasted vegetables
8. Make ready 1 broccoli
9. Prepare 1 red bell pepper
10. Take 2 tbsps olive oil
11. Take salt, pepper
12. Prepare Peanut butter sauce
13. Take 1/4 cup peanut butter
14. Take 2 tbsps soy sauce
15. Prepare 1 tbsp vinegar
16. Get 1 tbsp honey
17. Prepare 1 tbsp olive oil
18. Take 1 clove or garlic, pressed or minced
19. Prepare 3-4 tbsps water (or more as needed)

Steps to make Crispy baked tofu with roasted vegetables and peanut butter sauce:

1. Preheat the oven to 200C/400F with one rack in the middle and one in the upper third of the oven.
2. 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.
3. 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.
4. 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.
5. Bake the veggies on the upper rack and the tofu on the middle one for about 25 to 30 minutes. Toss halfway through.
6. Cook the rice or noodles according to package instructions.
7. 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.
8. 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.

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