Crispy Chili-Roasted Tofu

🥘 Ingredients

• black pepper
• carrot
  2 unit
• celery
  2 unit
• chili flakes
  2 tsp
• chili powder
  2 tsp
• green bell pepper
  2 unit
• mint
  2 sprig
• olive oil
  2 tbsp
• paper towels
• salt
• sugar snap peas
  1 lb
• tofu
  2 block
• veggie stock concentrate
  2 unit
• water
  1/2 c
• yellow onion
  2 unit

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   Preheat oven to 425 degrees. Press tofu between paper towels to remove excess liquid, then slice into 1-inch cubes. Toss the cubed tofu on a baking sheet with salt , black pepper , chili powder , and olive oil . Place in the oven and roast for ⏱️ 20 minutes to ⏱️ 25 minutes , until golden brown and crispy.

   tofu: 2 block, paper towels, salt, black pepper, chili powder: 2 tsp, olive oil: 1 tbsp
2. 

   2

   Meanwhile, halve, core, seed, and remove the white ribs from green bell pepper , then finely dice. Peel carrot . Mince half the carrot and half celery , then cut the remaining carrot and celery into thin matchsticks. Cut sugar snap peas in half lengthwise on a diagonal. Halve, peel, and finely dice yellow onion . Chop mint leaves.

   green bell pepper: 2 unit, carrot: 2 unit, celery: 2 unit, sugar snap peas: 1 lb, yellow onion: 2 unit, mint: 2 sprig
3. 

   3

   Make the sofrito: Heat olive oil in a large pan over medium heat. Add the diced onion, minced carrot, minced celery, and as much chili flakes as you dare, then toss for ⏱️ 5 minutes to ⏱️ 6 minutes , until very soft. Add the diced bell pepper to the pan and cook, stirring occasionally, for ⏱️ 5 minutes , until soft and slightly caramelized. Season with salt and pepper.

   olive oil: 1 tbsp, chili flakes: 2 tsp
4. 

   4

   Add the snap peas, carrot, celery, veggie stock concentrate , and water to the pan with the bell pepper mixture. Cook, tossing, for ⏱️ 3 minutes to ⏱️ 4 minutes , until vegetables are crisp-tender and the sauce has thickened. Season with salt and pepper.

   veggie stock concentrate: 2 unit, water: 1/2 c
5. 5

   Toss the tofu into the sofrito and serve with a sprinkle of remaining mint. Enjoy!