veggies like shredded purple cabbage, carrots, red bell pepper strips, halved grape tomatoes, sliced cucumber, avocado, green onion
Instructions
Preheat the oven to 425℉/218℃ and line a baking sheet with parchment paper.
Place the tofu cubes in a medium bowl and add the soy sauce. Gently mix to coat the pieces. Then add the arrowroot and spices and stir until evenly coated.
Arrange the seasoned cubes in a single layer on your parchment-lined tray. Then bake for 15 minutes, flip the cubes, and bake for an additional 8-10 minutes, or until desired crispiness is reached.
While the tofu is baking, add all the peanut sauce ingredients to a small bowl and mix until combined, adding 1-2 tablespoons of water to thin to your preferred consistency.
Serve with fresh veggies of your choice, grain of choice, and drizzle each bowl with the peanut sauce, or serve it on the side for dipping.
Notes
No need to press the tofu if you're using extra firm for this one. I've tried it both ways, and the difference was very minimal. That said, you may press it first if you'd like.
Do your best to cut the tofu cubes the same size for even cooking.
Make sure to arrange the cubes in a single layer with plenty of space in between so they crisp up nicely.