Roasted Broccoli, Bell Pepper, and Tofu Bowl with Peanut Sau

• porciones: MAKES 4 SERVINGS

Ingredientes

1¼ cups brown rice, preferably Arborio (short-grain), rinsed

Fine sea salt

16 ounces broccoli florets (from about 2 medium bunches), cut into bite-size pieces

1 red bell pepper, cut into

1-inch squares

2 tablespoons extra-virgin olive oil

1 block (12 to 15 ounces) organic extra-firm tofu

1 tablespoon extra-virgin olive oil

1 tablespoon reduced-sodium tamari or soy sauce

1 tablespoon arrowroot starch or cornstarch

PEANUT SAUCE

½ cup creamy peanut butter

2 tablespoons reduced- • sodium tamari or soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

2 teaspoons toasted sesame oil

1 clove garlic, pressed or minced

Pinch of red pepper flakes

1 to 2 tablespoons water, or more as needed

GARNISHES

2 tablespoons chopped roasted peanuts

2 tablespoons chopped fresh cilantro

Sriracha or other chili-garlic sauce, for the spice lovers

Instrucciones

1. Preheat the oven to 400°P with a rack in the upper third of the oven.

2. Bring a large pot of water to boll. Add the rice and boil for 30 minutes, Drain the rice, return to the pot, cover, and let it rest for 5 minutes off the heat,

3. Meanwhile, on a large rimmed baking sheet, combine the broccoll florets and bell pepper and drizzle them with the olive oll. Toss until they're lightly and evenly coated in oll. Arrange the broccoll and bell pepper in an even layer, with the flat sides lying against the pan for maximum caramelization. Sprinkle lightly with salt.

4. Bake the veggies on the upper rack until the broccoll is deeply golden on the edges, 25 to 30 minutes, tossing halfway through.

Tofu

1. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.

2. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs.

4. Transfer the pressed tofu to a medium bowl.

Drizzle the olive oil and tamari on top and toss to combine. Sprinkle the arrowroot starch over the tofu and toss until the tofu is evenly coated, and there are no powdery spots remaining. Tip the bowl of tofu over onto a large rimmed baking sheet and arrange the tofu in an even layer.

5. Bake the tofu until deeply golden on the edges, 25 to 30 minutes, tossing halfway. Tofu is best served promptly. Leftovers will keep well, chilled, for up to 4 days.

5. To make the sauce: In a small bowl, combine the peanut butter, tamari, vinegar, honey, sesame oil, garlic, and pepper flakes. Whisk until blended, then whisk in 1 to 2 tablespoons water, or as much as necessary to reach a thick but drizzly consistency.

6. Before assembling, uncover the rice, add ¼ teaspoon salt, and use a fork to fluff the rice. Spoon the rice into individual bowls and top with

• plenty of roasted veggies and tofu. Drizzle the peanut sauce on top.

Finish each bowl with a sprinkle of chopped peanuts and cilantro.

Serve with Sriracha on the side.

7. Store leftover peanut sauce separately from any remaining rice, veggies, or tofu. Extra sauce makes a great dip for raw vegetables.

Leftovers will keep well, chilled, for up to 4 days.