2 cups broccoli florets, cut into small size pieces
1 red bell pepper, cut into ¼ in strips
FOR THE SAUCE:
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
1 teaspoon toasted sesame oil
2 garlic cloves, minced
2 teaspoons granulated sugar
1 teaspoon fresh ginger
1 teaspoon cornstarch
1 teaspoon chili flakes
2 tablespoons soy sauce
FOR THE TOPPINGS:
3 scallions, thinly sliced
⅓ cup cashews, toasted and chopped
Preheat oven to 400 degrees.
Remove tofu from packaging. Drain liquid. Slice in half longways.
Line a small sheet tray with paper towel. Place tofu on paper towel. Top with something heavy or apply pressure. You want to release as much liquid as possible from tofu. Let sit for 30 minutes, or longer if desired. Remove to cutting board, cut into 1-inch cubes.
On a large rimmed sheet tray, pour vegetable stock and stir in rice. Add red bell pepper and broccoli followed by the tofu cubes. Cover with foil. When placing in the oven, keep tray leveled so not to spill the liquid. Cook for 30 to 35 minutes.
In a bowl, whisk all ingredients for the sauce, until sugar is dissolved.
Remove tofu and vegetables from the oven. Pour the sauce over then garnish with scallions and cashews. Stir until combined.