Spicy peanut tofu bowls
Ingredients
- 2 blocks tofu
- 1–2 tbsp cornstarch
- 1 broccoli
- 1 red peppers
- 1 green pepper
- 1 carrot
- 1 courgette
- Rice
- ½ cup peanut butter
- ⅓ cup soy sauce
- 2 tbsp sesame oil
- 1 tsp rice vinegar
- 2 tbsp chilli paste
- 2 tbsp sugar
- Garlic
- Ginger
Steps
- Drain and press the tofu.
- Cube tofu and toss (gently) with the cornstarch until coated.
- Arrange tofu, broccoli, carrot, courgette and peppers on a baking tray.
- Drizzle with olive oil and salt.
- Roast both pans at 200°C for 20-30 minutes.
- Cook the rice.
- Make the sauce by blending everything in a blender or food processor.