Spicy Kung Pao Tofu

Prep time: 10 minutes | Cook time: 10 minutes | Serves 4

¹⁄₃ cup Asian-Style sauce

1 teaspoon cornstarch

½ teaspoon red pepper flakes, or more to taste

1 pound (454 g) firm or extra-firm tofu, cut into 1-inch cubes

1 small carrot, peeled and cut into ¼-inch-thick coins

1 small green bell pepper, cut into bite-size pieces

3 scallions, sliced, whites and green parts separated

3 tablespoons roasted unsalted peanuts

1. In a large bowl, whisk together the sauce, cornstarch, and red pepper flakes. Fold in the tofu, carrot, pepper, and the white parts of the scallions and toss to coat. Spread the mixture evenly in the baking pan.
2. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 10 minutes.
3. Stir the ingredients once halfway through the cooking time.
4. When done, remove from the oven. Serve sprinkled with the peanuts and scallion greens.