Ingredients
Scale
For the sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup orange juice
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons liquid aminos
- 2 tablespoons maple syrup
- 2 cloves garlic, minced
- 1-2 tablespoons sriracha (more or less to taste)
The rest:
- 1 block extra firm tofu, cut into cubes
- 1 head broccoli, cut into florets
- 2 bell peppers, chopped
- Cooked rice for serving (optional)
- Optional chopped peanuts, squeeze of lime, and cilantro
Instructions
- Preheat the oven to 425 degrees. If serving over rice, start cooking it according to the package directions.
- Whisk together all the sauce ingredients in a small bowl.
- Add the vegetables and tofu to a sheet pan. Drizzle on half the sauce and toss to coat. Bake for 20-25 minutes or until the veggies and tofu are beginning to brown. Serve atop rice with an extra drizzle of sauce, and optional squeeze of lime, chopped peanuts, and cilantro.
Nutrition
- Serving Size: 1/4 recipe (without rice)
- Calories: 381
- Sugar: 16g
- Sodium: 715mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 23g
