Ingredients
f
300 g firm tofu, pressed and cubed
l
1 large sweet potato, peeled and cubed
r
1 red bell pepper, sliced
r
1 red onion, cut into wedges
b
150 g broccoli florets
s
100 g snap peas
F
For the Marinade:
s
2 tbsp soy sauce
m
1 tbsp maple syrup
s
1 tbsp sesame oil
g
1 clove garlic, grated
c
½ tsp chili flakes
F
For the Spicy Peanut Sauce:
p
3 tbsp peanut butter
s
1 tbsp soy sauce
l
1 tbsp lime juice
m
1 tbsp maple syrup
s
1 small clove garlic, grated
g
1 tsp grated ginger
t
2 –3 tbsp warm water
O
½ Optional: tsp sriracha or chili paste
F
For the Toppings:
C
Crushed peanuts
S
Spring onion, sliced
F
Fresh coriander
L
Lime wedges
Directions
1
Preheat the oven to 200°C.
2
Toss tofu, sweet potato, pepper, onion, and broccoli with the marinade.
f
300 g firm tofu, pressed and cubed
l
1 large sweet potato, peeled and cubed
r
1 red bell pepper, sliced
r
1 red onion, cut into wedges
b
150 g broccoli florets
s
2 tbsp soy sauce
m
1 tbsp maple syrup
s
1 tbsp sesame oil
g
1 clove garlic, grated
c
½ tsp chili flakes
3
Spread on a large tray and roast for 30 minutes, stirring halfway.
4
Add the snap peas and roast another 10 minutes until everything is golden and slightly caramelized.
s
100 g snap peas
5
For the Spicy Peanut Sauce:
1
Whisk together the peanut sauce ingredients until smooth and pourable.
p
3 tbsp peanut butter
s
1 tbsp soy sauce
l
1 tbsp lime juice
m
1 tbsp maple syrup
s
1 small clove garlic, grated
g
1 tsp grated ginger
t
2 –3 tbsp warm water
O
½ Optional: tsp sriracha or chili paste
2
Drizzle generously over the traybake and finish with peanuts, spring onion, coriander, and lime.
C
Crushed peanuts
S
Spring onion, sliced
F
Fresh coriander
L
Lime wedges
