Serves: 6 servings (1 cup rice with 1½ cups tofu-veggie mixture) + ~1/3 cup sauce and 1 tablespoon peanuts)
Ingredients
Bowls:
16 oz extra-firm tofu
cooking spray
½ tsp salt and black pepper, to taste
2 cups dry rice
1 tsp extra-virgin olive oil
1 red bell pepper, thinly sliced and cut into 2-inch pieces
2 cups snap peas, halved
4 oz shitake mushrooms, thinly sliced
1 zucchini (cut lengthwise and spongy inside scraped out), thinly sliced and cut into 2-inch pieces
1½ cups shelled edamame (defrosted if frozen)
2 Tbsp low-sodium soy sauce
2 cups shredded or matchstick-cut carrots
1½ cups shredded cabbage
1 cup fresh bean sprouts
⅓ cup peanuts
Thai Peanut Sauce:
⅔ cup canned coconut milk
⅔ cup smooth, natural peanut butter
3 Tbsp low-sodium soy sauce
¼ cup brown sugar
2 Tbsp rice wine vinegar
1½ Tbsp sriracha
⅓ cup water
Instructions
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Drain the tofu and cut width-wise to create 2 thinner blocks of tofu. Using layered paper towel or a clean kitchen towel, gently press moisture from the tofu (a cast iron skillet works great if you want to walk away and let the skillet do the work).
Cut tofu into 1-inch x ½-inch pieces and arrange in a single layer on the prepared baking sheet. Mist with cooking spray and sprinkle with salt and pepper. Bake for 40 minutes or until golden.
Meanwhile, cut vegetables and prepare rice according to package directions.
To make the sauce, combine all sauce ingredients in a small sauce pan. Whisk well and bring to a simmer over medium-low heat. Reduce heat to low and simmer for 1-2 minutes. Cover and keep hot.
With 5 minutes of baking time left, heat olive oil in a large, deep skillet over high heat. Once hot, add the bell pepper, snap peas, mushrooms, zucchini, edamame, and soy sauce; stir fry for 2-3 minutes. Add the carrots, cabbage, and bean sprouts; stir fry for 1 minute. Add tofu and toss well.
Serve tofu-vegetable mixture over the cooked rice and top with the Thai peanut sauce and peanuts.