Peanut Tofu-Cauliflower Bake with Bell Pepper, Edamame & Rice

Directions

1. 1. Preheat the oven to 450°F and set a baking sheet in reach.
2. 2. Press the tofu by sandwiching it between towels and placing heavy on top; let excess water drain while you prepare the other ingredients.
3. 3. Rinse the jasmine rice under cold water, drain, then transfer to a small saucepan with the required water; bring to a boil.
4. 4. Once boiling, cover and simmer on low until the liquid is absorbed and the rice is tender, about 15–18 minutes; keep covered for 5 minutes off the heat.
5. 5. In a bowl, mix oil with the listed spices to form a paste.
6. 6. Cut the tofu into medium pieces and toss with the spice paste along with the cauliflower until evenly coated; spread on the hot baking sheet in a single layer.
7. 7. Roast in the oven, stirring halfway, until the vegetables and tofu are golden and tender, about 20 minutes.
8. 8. Meanwhile, dice the bell peppers and rinse the edamame; add to a separate bowl with the pepper and set aside.
9. 9. When the tofu and cauliflower are done, transfer them to the bowl with the peppers and edamame, then fold in the peanut sauce until everything is coated.
10. 10. Fluff the rice and divide it among plates or bowls; top with the peanut-coated tofu and vegetables, then serve.