YIELDS
6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 blocks extra firm tofu
- 2 tbsp corn starch
- 2 tbsp olive oil
- salt
- 1 large red bell pepper, sliced
- 1 large head broccoli, cut into florets
- 1 1/2 cup rice
- 1/2 cup peanut butter
- 1/3 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp gochujjang (Korean chili paste)
- 2 tbsp agave syrup
- 1 clove garlic, peeled
- 1 know ginger, peeled
- 2 blocks extra firm tofu
- 2 tbsp corn starch
- 2 tbsp olive oil
- salt
- 1 large red bell pepper, sliced
- 1 large head broccoli, cut into florets
- 1 1/2 cup rice
- 1/2 cup peanut butter
- 1/3 cup soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp gochujjang (Korean chili paste)
- 2 tbsp agave syrup
- 1 clove garlic, peeled
- 1 know ginger, peeled
Directions
1. Preheat the oven to 180°C.
2. Meanwhile press the liquid out of your tofu and cut it into bite sized cubes. Toss the tofu cubes in corn starch until well coated and arrange them on a baking sheet lined with parchment paper.
3. On another baking sheet arrange the sliced bell pepper and broccoli florets. Drizzle them with olive oil and salt, and roast them for about 20-30 minutes.
4. While the tofu and the veggies are roasting in the over, prepare the rice according to package instructions.
For the sauce:
Put peanut butter, soy sauce, sesame oil, rice vinegar, gojuchang chili paste, agave syrup, garlic and ginger in a food processor and blend it all together until you get a smooth sauce.
Serve the tofu and the veggies over the rice, top with the sauce and sesame seeds.
Vegan Indian Eggplant (Baingan Gartha)
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Photo: Imola Toth
