Sheet Pan Peanut Tofu Bowls

connoisseurusveg.com

alenalen

subheading: FOR THE BAKED TOFU:

1 (16 ounce/454 gram) package super-firm tofu diced (about ½ inch)

1 tablespoon soy sauce

1 tablespoon cornstarch

½ teaspoon ground ginger

½ teaspoon garlic powder

1 tablespoon vegetable oil

subheading: FOR THE ROASTED VEGETABLES:

8 ounces Brussels sprouts, halved

1 small sweet potato, diced (about ½ inch)

2 teaspoons vegetable oil

Salt and pepper, to taste

subheading: FOR THE BASE:

1 cup rice

subheading: FOR THE PEANUT SAUCE:

⅓ cup creamy natural peanut butter

2 tablespoons soy sauce

2 tablespoons maple syrup

1 tablespoon rice vinegar

1 teaspoon sriracha sauce, optional, or to taste

1 teaspoon toasted sesame oil

Water, as needed (about 3 to 5 tablespoons)

subheading: FOR SERVING:

1 avocado, sliced

2 scallions, chopped

1 tablespoon toasted sesame seeds

Directions at connoisseurusveg.com

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