Spicy Peanut Tofu Bowls- crispy baked tofu, roasted broccoli and red bell pepper are tossed in a spicy peanut sauce and served with brown rice, edamame, peanuts, cilantro, and Sriracha sauce. So much flavor in a bowl.
Cut the tofu into cubes and arrange them in a single layer an a triple layer of paper towels. Cover with another triple layer of paper towels and place a cast iron pan or smothing heavy on top for 10 minutes.
Or if you have a tofu press, use it.
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Place the pressed tofu in a medium bowl. Drizzle with olive oil and soy sauce and toss to mix. Sprinkle with cornstarch and toss to coat.
Transfer tofu to the parchment paper-lined baking sheet, spreading it in a single layer.
Bake for 25 to 30 minutes, stirring halfway through.
Place broccoli and red bell pepper on a rimmed baking sheet and drizzle with olive oil. Season with salt.
Bake for 25 to 30 minutes, tossing halfway through.
While tofu and veggies are baking, make the peanut sauce. Whisk together all ingredients in a bowl. If you're having a hard time getting the peanut butter to dissolve, microwave for 10 seconds and whisk again.
To assemble, spoon the rice into 4 bowls, top with roasted vegetables, tofu, and edamame.
Drizzle with peanut sauce and sprinkle with peanuts, cilantro, and Sriracha sauce.
If you want these bowls to be gluten-free, use a gluten-free soy sauce.