Easiest Way to Prepare Homemade Crispy baked tofu with roasted vegetables and peanut butter sauce

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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. To cook crispy baked tofu with roasted vegetables and peanut butter sauce you only need 19 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Crispy baked tofu with roasted vegetables and peanut butter sauce:

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

Steps to make Crispy baked tofu with roasted vegetables and peanut butter sauce:

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..

Finally I stirred in some chopped green onions and sesame oil and squeezed on some lime juice immediately before serving. Oh and (as others have suggested) crunchy all-natural peanut butter adds great texture to this dish. The final product had plenty of spicy-tangy-garlicky-peanutty sauce to coat all the tofu and vegetables and flavor the rice. This Sheet Pan Crispy Tofu and Veggies with Peanut Sauce is an easy way to get dinner on the table. Made with an irresistible peanut sauce!

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