NY Times’ Baked Tofu w/ Peanut Sauce, Coconut Sticky Rice, Braised Arugula, Roasted Sweet Potatoes (for 1)


First up: cube extra-firm tofu, toss with gluten-free soy sauce, rice vinegar, and sesame oil, then into the oven and roast until caramelized. Then we prepare a Peanut Sauce by blending ginger, garlic, peanut butter, lime juice, cumin, coriander, sesame oil, GF soy, and coconut milk.  We peel, cube, and roast sweet potatoes, braise arugula and serve with tofu over Coconut Sticky Rice (with Peanut Sauce on the side.)  #plantbasednirvana

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