Step 1

Preheat oven to 425 F

Step 2

Blot dry, then cut the tofu into 2 inch squares or 2-3 inch long strips ( that are ¾ inch thick).  Place on a parchment-lined sheet pan. Sprinkle lightly with salt.

Step 3

Cut the yam into ¾ inch cubes and place on the other side of the sheet pan ( or another pan). Drizzle lightly with olive oil and sprinkle with salt. Toss and spread out.

Step 4

Make the peanut sauce, placing every thing in a blender,  and blend until smooth. Reserve ½ of the peanut sauce for the bowls. Use the remaing to coat the tofu. Pour over tofu and brush tops and sides and lather them up. I like to leave a very generous amount on the top of each piece.  Place in the hot oven for 25-30 minutes.

Step 5

Cook the rice like you would pasta – using this basmati rice method . See notes.

Step 6

Prep all your veggies. And FYI, these are just options for you, feel free to use what you like, adding or subtracting from the list.

Step 7

When the tofu is caramelized  and the sweet potatoes are fork tender, assemble your bowls.

Step 8

Drizzle with the remaining peanut sauce. Or place the peanut sauce in a little dish on each bowl.