Baked Tofu with Peanut Sauce and Roasted Veggies

Take some tofu, marinate it, and then top it with a delightful peanut sauce. Roast it and then use it on top of your favorite grain/green/veg and you have a new favorite veggie-leaning meal that is great for dinner and (maybe even better) for next-day lunch.

I think I've shared many a peanut sauce on this site. This one is designed to be roasted to get that lovely golden crispy edge. I bet it would be awesome on chicken, too. If you're trying that direction, let me know. I would love to hear how that works!

Roasted tofu with a super tasty peanut sauce

Baked Tofu with Peanut Sauce and Roasted Veggies

Yield: 4 servings

Ingredients

4 boxes of extra firm tofu, drained, sliced into 1-inch pieces (here is my favorite shelf stable option) 4 T soy sauce 1 T fish sauce 1 T sesame oil Peanut sauce 1 cup smooth, natural peanut butter 4 T lime juice 1 tablespoon red miso 1 tablespoon grated ginger 1 tablespoon fish sauce (optional) 2 teaspoons green habanero sauce 1 tablespoon honey 1 pound green beans, trimmed 1 pound carrots, peeled 1 T olive oil salt and pepper 1 T fish sauce 1 T lime juice

Directions

Marinate the tofu:

As early as the day before, combine soy sauce, fish sauce and sesame oil in a gallon sized ziploc bag. Add cubed tofu, toss lightly to coat. Squeeze air out of the bag, turn to coat. Put the bag in the fridge and chill until ready to use.

When ready to bake, preheat the oven to 400 degrees and lightly brush two large rimmed sheet pans with oil (or line with foil for easy clean-up).

Mix the peanut sauce:

In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce, hot sauce, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.

Roast the tofu:

Drain the soy mixture from the bag from the tofu. Arrange the tofu pieces in a single layer on the second oiled baking sheet and season with salt. Spoon the peanut sauce over the tops of the tofu cubes, and roast until glaze is set, deep brown and caramelized along the edges, 30 - 40 minutes.

Roast the veg:

Just a couple extra ingredients adds oomph to roasted veggies

Combine the beans and carrots on the pan. Toss with oil, salt and pepper. Slide into the oven. Roast 30 - 45 minutes. Roughly halfway through, toss the roasting veg with fish sauce.

When browned and yummy, remove from oven, toss with the lime juice and serve. Enjoy!