• 1 cup basmati rice dry
• 14 oz extra firm tofu 1 block, pressed or drained
• 2 heads broccoli broken into florets
• 1 bell pepper seeds removed, diced
• 1 tbsp olive oil
• 2 tbsp cornstarch

For the marinade

• 1 tbsp rice vinegar
• 3 tbsp soy sauce tamari if gluten-free
• 2 tbsp hoisin sauce
• 3 tbsp sweet chili sauce
• ¼ tsp ground ginger
• ½ tsp red chili flakes or more to taste

For the green goddess sauce

• 1 cup cilantro or parsley
• ½ cup edamame thawed if frozen or drained if canned
• 3 tbsp cashews or sunflower seeds, soaked and drained
• 1 clove garlic
• ½ cup water
• 1 tsp salt

To serve

• 1 handful peanuts or sesame seeds, chopped