Roasted Broccoli and Tofu Bowls with Peanut Sauce

faithfulplateful.com

Margo

subheading: Marinated Tofu (great on it's own or in other recipes, too):

1 block (12 to 16 oz) extra-firm or super firm tofu

2 TBSP soy sauce (or alternative)

1 TBSP rice vinegar

1 TBSP sesame oil (optional)

1 clove garlic, minced

1 TBSP fresh ginger, grated (or 1 tsp dry ginger powder)

1 TBSP arrowroot powder or cornstarch (to toss in just before baking, do not include in marinade)

subheading: Peanut Sauce (double it if you love sauce or want leftover):

¼ cup natural peanut butter

2 TBSP soy sauce

1 TBSP rice vinegar

1 TBSP maple syrup

1 clove garlic, minced

2 tsp sesame oil (optional)

2 TBSP hot water

subheading: Roasted Vegetables and Rice:

1 ½ cups brown or white rice

2 bunches broccoli (about 1 lb) (even frozen works--no need to thaw)

1 red bell pepper, chopped into 1-inch pieces

1 cup carrots, zucchini, or other vegetables (optional)

as garnish: chopped peanuts, cilantro, sesame seeds, sliced green onions, chili garlic sauce

Directions at faithfulplateful.com

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