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Good Idea to Serving Yummy Crispy baked tofu with roasted vegetables and peanut butter sauce

Wishing to dine Crispy baked tofu with roasted vegetables and peanut butter sauce a top restaurant's, but for some causes are not able to go to restaurants. This recipe is going to guide you with useful instructions on cooking a Crispy baked tofu with roasted vegetables and peanut butter sauce like a famous chef made.

Crispy baked tofu with roasted vegetables and peanut butter sauce

We hope you got insight from reading it, now let's go back to crispy baked tofu with roasted vegetables and peanut butter sauce recipe. You can cook crispy baked tofu with roasted vegetables and peanut butter sauce using 19 ingredients and 8 steps. Here is how you achieve that.

To make an extraordinary Crispy baked tofu with roasted vegetables and peanut butter sauce, below are the components needed:

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

After preparing the components, next you are good to cook your 5-star Crispy baked tofu with roasted vegetables and peanut butter sauce by following the guidances on this section:

  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..

Sheet pan meals and one pan recipes are a no-brainer for getting meals on the table quickly with less clean-up. When I worked as a teacher, I cooked one pan meals several times a week. Green Curry with Tofu and Vegetables is one of my all-time favorites. Add the tofu to the pan in a single layer; depending on the size of your pan, you may need to do this in batches. Meanwhile, making the spicy peanut sauce by mixing together the peanut butter, soy sauce, sesame oil, vegetable broth, rice wine vinegar, lime juice and red pepper flakes.

Recipe : Crispy baked tofu with roasted vegetables and peanut butter sauce

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