Roasted Broccoli and Tofu Bowls with Peanut Sauce

Step 1

Start by marinating the tofu. Press tofu if desired (I press mine if it's not super firm), then cut into small cubes. Stir soy sauce, rice vinegar, sesame oil, garlic and ginger together in a medium bowl. Toss the tofu in the marinade gently, and let sit for at least 10 minutes, but up to several days in the fridge to really absorb the flavors. Leave the ingredients out as you'll need them to make the peanut sauce.

Step 2

While the tofu sits, start cooking the rice. To cook brown rice: Bring a pot of water to boil, add the rice and boil for 30 minutes (if brown rice), then drain. Pour it back in the pot, cover, and let sit and keep warm until ready to eat.

Step 3

Next, get the vegetables going. Preheat oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat. Arrange the broccoli, peppers, and any other vegetables on the baking sheet. Spray lightly with olive oil if desired, or roast without oil. Sprinkle with salt and pepper. Bake 25-30 minutes, tossing half-way through, until golden brown and tender. Place on the UPPER rack and tofu on the middle rack.

Step 4

After the tofu has marinated at least 10 minutes, pour onto a baking sheet and arrange in an even layer, and bake at the same time as the vegetables for 25-30 minutes, tossing half-way. Tofu should be golden brown.

Step 5

Meanwhile, make the peanut sauce by stirring all the ingredients together in a small jar or liquid measuring cup, or even blend together in a small blender.

Step 6

To serve, arrange bowls of rice, vegetables, and tofu. Drizzle peanut sauce liberally over everything, and top with cilantro, crushed peanuts, sliced green onions, sesame seeds, chili garlic sauce, etc. YUMMMMM.