Even if this wasn’t a recipe in this cookbook, this is something I would make any day. I love anything with peanut sauce on top and I’m a big fan of crispy tofu. This was a really good meal and leftovers were equally delicious.
If you don’t think you have time to make a healthy dinner, you need to make this veggie/tofu bowl. It all comes together in 40ish minutes which is nothing. This would even be good for weekly meal prep.
This crispy tofu was incredible. I’ve never had good baked tofu – I usually pan fry – but the cornstarch makes all the difference. The thin coating of starch browns so nicely and gets super crunchy.
While the tofu was baking, I had the broccoli and pepper roasting in the oven too, and it was all ready at the same time. I actually had the rice cooking on the stove at the same time too. So yes, it was a little bit of work to balance and keep track of the cooking times, but it worked out for me.
Side note on the rice: I would always follow the package directions (let rice simmer covered until the water was absorbed), but I really like her (Kathryne Taylor’s) way of cooking it. She cooks the rice in a big pot of boiling water then drains and steams it. After having done this a couple times now for recipes, I’m really seeing a difference in the results. The rice comes out fluffier and not mushy at all.
Once my veggies were perfectly roasted, my tofu was perfectly crispy and my rice was perfectly tender, I put it all in a bowl and drizzled some perfectly peanutty sauce on top. I even put a little extra sauce after because it was so good. I liked the addition of sesame oil and how the richness was cut with rice vinegar. The final touches were cilantro, peanuts and some green onion for a bit of bite. Yum.