Directions

• Dry the tofu in paper towels and cut into cubes and toss in a mix of 1tbsp oil/2tbspSoy sauce/1 tbsp cornstarch and bake at 425 F for 20 mins.
• The tofu is then sauteed on a medium flame in a sauce made of 1tbsp each of soy sauce, agave, cornstarch and sriracha until well coated – 2mins.
• Diced sweet potatoes and broccoli florets are baked at 425F for 20 mins with a drizzle of olive oil, salt and pepper and placed side by side on the baking tray.
• The beets can be peeled & cooked on the stove in water and sliced and seasoned with salt and pepper or pressure cooked for 3 whistles or 7 minutes pressure cook in instant pot.
• Brown rice is cooked with 1 1/4 cups water in instant pot for 12 minutes on pressure cook mode or in pressure cooker for 5 whistles.
• Nuts can be toasted in the microwave for 1 min and then re-toasted for another minute.
• Arrange all the vegetables in a bowl and enjoy with a generous helping of the spicy peanut sauce.