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• tiempo total: 25 minutes

Ingredientes

1 cup basmati rice dry

14 oz extra firm tofu 1 block, pressed or drained

2 heads broccoli broken into florets

1 bell pepper seeds removed, diced

1 tbsp olive oil

2 tbsp cornstarch

For the marinade

1 tbsp rice vinegar

3 tbsp soy sauce tamari if gluten-free

2 tbsp hoisin sauce

3 tbsp sweet chili sauce

¼ tsp ground ginger

½ tsp red chili flakes or more to taste

For the green goddess sauce

1 cup cilantro or parsley

½ cup edamame thawed if frozen or drained if canned

3 tbsp cashews or sunflower seeds, soaked and drained

1 clove garlic

½ cup water

1 tsp salt

To serve

1 handful peanuts or sesame seeds, chopped

Instrucciones

Preheat the oven to 400F and line a baking sheet with parchment.

Cook your rice according to the package directions.

Tear your tofu into small, 1/2-inch chunks.

To a bowl, add the broccoli, tofu and bell pepper, along with the olive oil and cornstarch. Toss.

In a jar or small bowl, combine the vinegar, soy sauce, hoisin, sweet chili sauce, ginger and red chili flakes. Mix until a sauce is formed. Pour that over the tofu and broccoli, and stir.

Transfer to the baking sheet, and place in the oven for 25 minutes, until the tofu and broccoli is baked and browned.

While the tofu and broccoli bake and the rice cooks, prepare your green goddess sauce. In a blender, combine the cilantro, edamame, cashews, water, garlic and salt until smooth.

Transfer the sauce to plates, followed by the rice then the sticky tofu and broccoli. Finish with sesame seeds or crushed peanuts as desired.