Crispy Chili-Roasted Tofu

🥘 Ingredients

• black pepper
  ½ tsp
• carrots
  2 unit
• celery
  2 unit
• chili flakes
  ½ tsp
• chili powder
  1 tsp
• green bell pepper
  1 unit
• mint
  ¼ cup
• olive oil
  2 tbsp
• salt
  1 tsp
• sugar snap peas
  1 c
• tofu
  1 block
• veggie stock concentrate
  1 unit
• water
  ½ cup
• yellow onion
  1 unit

🍳 Cookware

• baking sheet
• large pan

1. 

   1

   tofu chili powder carrots celery green bell pepper sugar snap peas mint chili flakes yellow onion veggie stock concentrate olive oil salt black pepper water

   tofu: 1 block, chili powder: 1 tsp, carrots: 2 unit, celery: 2 unit, green bell pepper: 1 unit, sugar snap peas: 1 c, mint: ¼ cup, chili flakes: ½ tsp, yellow onion: 1 unit, veggie stock concentrate: 1 unit, olive oil: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp, water: ½ cup
2. 

   2

   Preheat oven to 425 degrees. Press the tofu between paper towels to remove excess liquid, then slice into 1-inch cubes. Toss the cubed tofu on a baking sheet with salt, pepper, chili powder, and 1 tbsp olive oil. Place in the oven and roast ⏱️ 20 minutes , until golden brown and crispy.
3. 

   3

   Meanwhile, halve, core, seed, and remove the white ribs from the green bell pepper, then finely dice. Peel the carrots. Mince half the carrot and half the celery, then cut the remaining carrot and celery into thin matchsticks. Cut the sugar snap peas in half lengthwise on a diagonal. Halve, peel, and finely dice the yellow onion. Chop the mint leaves.
4. 

   4

   Make the sofrito: Heat 1 tbsp olive oil in a large pan over medium heat. Add the diced onion, minced carrot, minced celery, and chili flakes and cook, tossing, ⏱️ 5 minutes , until very soft. Add the diced bell pepper to the pan and cook, stirring occasionally, another ⏱️ 5 minutes , until soft and slightly caramelized. Season with salt and pepper.
5. 5

   Add the snap peas, carrot matchsticks, celery matchsticks, veggie stock concentrate, and ½ cup water to the pan with the bell pepper mixture. Cook, tossing, ⏱️ 3 minutes , until vegetables are crisp-tender and sauce has thickened. Stir in half the mint and season with salt and pepper.
6. 6

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