Fridge Raid Tofu & Rice

Preheat the oven to 400°F.

Cut the tofu into cubes, toss with flaky salt, ground black pepper, and cornflour, drizzle with a little sesame oil, and spread on a large lined baking tray. Bake for about 10 minutes while you prepare the vegetables.

Slice the mushrooms thinly and trim the green beans, then add the mushrooms to the tray with the tofu, drizzle with a bit more sesame oil, and continue baking for 15–20 minutes.

Five minutes before the tofu is done, add the green beans to the tray to finish cooking together.

Cook the rice according to package instructions, stirring in 1 tbsp butter for richness.

In a jar, combine peanut butter, soy sauce, brown sugar, lemon juice, and hot water. Shake until smooth, adding more water if needed and adjusting seasoning to taste.

Serve the baked tofu and vegetables over the buttered rice, drizzle with the peanut sauce, and sprinkle with roasted peanuts.