Spicy Tofu Rice Bowl with Roasted Veggies and Peanut Drizzle

I love bowl meals! I created this using leftover veggies from my fridge, so you can use just about anything for the roasted veggies and it will be delicious. The peanut sauce is to die for! If you want additional sauce, double the recipe. Leftover sauce would make an awesome salad dressing.

Roasted Veggies
2 medium Garnet sweet potatoes (about a pound), cut into 1/2 inch chunks
1-2 sweet red peppers, cut into 1/2 inch chunks
1 sweet onion, cut into 1/2 inch chunks
3/4- 1 pound Brussels sprouts, cut in half
Cooking spray

Tofu
1 Pound extra firm Tofu
1/2 c. minced onions
2 green onions, chopped (tops included)
3 Tbsp cooking oil (I used grapeseed oil)
1 large garlic clove, minced
1 tsp sesame oil
1 Tbsp soy sauce
1 tsp salt
1 tsp sugar
1 Tbsp hot pepper flakes
1 Tbsp Mirin (rice) wine
1/2 cup water or vegetable broth

Peanut Sauce
2 Tbsp soy sauce
2 Tbsp maple syrup
2 Tbsp peanut butter
1 Tbsp sesame oil
2 tsp chili garlic hot sauce (we used Pepper Palace Ghostly Garlic)

2 cups cooked brown rice

Garnishes
Shredded carrots
Shredded daikon
sliced radishes
chopped cilantro
dry roasted peanuts

Heat oven to 425, place all the veggies on a large sheet pan and spray with cooking spray to coat. Salt and pepper as you desire. Roast veggies for about 20-25 minutes while preparing the rest of the meal.

Drain tofu paper towels. Cut tofu into quarter inch slices going the long way. Then cut each slice into thirds. You should have about 45 pieces of tofu. Make sure tofu is dry.

Heat oil in a large skillet and place tofu in a single layer. Fry on one side until it begins to get brown, then flip and brown the other side. Drain tofu on a paper towel. You may need to do this in two batches, but only use half the oil for each batch if you do.

Once the tofu is fried and drained, place the chopped onion, green onion, and garlic in the pan with the oil that's remaining. Cook the onion and garlic until it begins to brown.

In a separate bowl, mix 1 Tbsp soy sauce, salt, sugar, hot pepper flakes, wine and water or broth. Stir to dissolve the sugar. Add mixture to the pan, scraping up any bits of tofu left on the bottom of the pan. Bring to a boil and boil for a few minutes to thicken the sauce. Place the tofu back into the pan and stir to coat the tofu. Continue cooking on low heat until sauce is fairly thick and it sticks to the tofu.

Make the peanut sauce and place in a small bowl.

Now assemble your bowl by placing a half cup of rice, 1/4 of the roasted veggies, 1/4 of the tofu in a bowl. Add your garnishes (be liberal) and top with just a few peanuts. Then drizzle the peanut sauce all over everything.

Makes 4 generous helpings.  About 600 calories for each bowl.