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SPICY PEANUT TOFU BOWLS Recipe

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This recipe for SPICY PEANUT TOFU BOWLS is from MANGUM FAMILY FAVES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tofu:

2 blocks of extra firm tofu
1–2 tablespoons cornstarch
olive oil and salt
2 small (or 1 large) head of broccoli, cut into florets
2 red bell peppers, cut into strips
1 1/2 cups uncooked rice

Peanut sauce:

1/2 cup peanut butter
1/3 cup low sodium soy sauce
2 tablespoons sesame oil (toasted or dark)
2 tablespoons rice vinegar
2 tablespoons sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
2 tablespoons sugar, honey, or agave
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled
Directions:
Directions:
Press liquid out of the tofu. Cube tofu and toss (gently) with the cornstarch until coated. Arrange on a baking sheet lined with parchment. Arrange broccoli and peppers on another baking sheet. Drizzle all with olive oil and salt. Roast both pans at 425 degrees for 20-30 minutes, until tofu is slightly crisped and broccoli is roasty and delicious.

While the tofu and broccoli are roasting, cook the rice.

Also, make the sauce by blending everything in a blender or food processor.

Serve tofu and broccoli with rice and a good drizzle of peanut sauce.

 

 

 

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