Peanut Tofu with Coconut Rice is a delicious 30 minute meal, perfect for busy weeknights when you don't have much time to cook! The peanut sauce is to die for; kids and adults alike will swoon over it. Skip the delivery; this tastes so much better! Vegetarian Meals | Vegetarian Recipes Dinner | Vegetarian Meal Prep | Vegetarian Dinner | Vegetarian | Vegetarian Recipes
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: (2) 14-ounce blocks extra-firm tofu, pressed 3 tablespoons low sodium soy sauce (tamari for gluten free) 2 tablespoons cornstarch spray oil 1 cup uncooked white rice And so on.
Instructions:
First. Press the tofu by wrapping in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes if possible and up to an hour. (Skip this step by purchasing firm tofu in a vacuum pack.)
Step two, Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Slice the tofu into 2 inch squares or rectangles and place in a large bowl. Drizzle on the soy sauce and toss gently to combine. Sprinkle on the cornstarch and toss to combine, gently (I always use my hands.)
And now, Spray the parchment paper with oil. Arrange the tofu pieces evenly on the pan, spray the tops lightly with oil and bake for 25 minutes until crispy and lightly golden brown.
