Description
A quick and satisfying dinner featuring roasted tofu and vegetables coated in a glossy, flavorful sauce, perfect for busy weeknights.
Ingredients
Scale
- 1/4 cup liquid aminos or tamari
- 1/4 cup coconut nectar or maple syrup
- 1/4 cup water
- 3 cloves garlic, minced
- 1 inch ginger root, peeled and grated
- 1 tablespoon rice vinegar
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon sriracha
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 1 block extra firm tofu, cut into cubes
- 2 heads broccoli, cut into florets
- 2 bell peppers, cut into strips
- 1/2 cup roasted cashews
Instructions
- Preheat the oven to 425°F.
- Combine liquid aminos, coconut nectar, water, garlic, ginger, rice vinegar, lime juice, and sriracha in a saucepan.
- Heat the mixture over medium until simmering, stirring constantly.
- Remove from heat and whisk in the cornstarch mixture.
- Return to heat and bring back to simmer, stirring until thickened.
- Arrange tofu and veggies on a sheet pan lined with nonstick foil in a single layer.
- Pour the sauce over and sprinkle on the cashews; toss gently to coat.
- Bake for 15 minutes, toss, and then bake for another 10 minutes until veggies are tender and tofu is caramelized.
- Serve over rice, if desired.
Notes
Ensure tofu is properly pressed before cooking for the best texture. Adjust sriracha for spice levels based on preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 9g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg