Simple Way to Make Jamie Oliver Crispy baked tofu with roasted vegetables and peanut butter sauce

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, crispy baked tofu with roasted vegetables and peanut butter sauce. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Crispy baked tofu with roasted vegetables and peanut butter sauce is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Crispy baked tofu with roasted vegetables and peanut butter sauce is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook crispy baked tofu with roasted vegetables and peanut butter sauce using 19 ingredients and 8 steps. Here is how you cook it.

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

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

Instructions 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.

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