Baked Tofu with Peanut Sauce, Pickled Peppers, and Coconut Lime Rice
 
 
Baked tofu with a sweet and spicy peanut sauce, pickled bell peppers, and coconut rice.
Yield: 4-5 servings
Ingredients
  • 2 tablespoons safflower oil
  • ? cup lime juice (from about 6 limes)
  • kosher salt and black pepper, to taste
  • 1 red bell pepper, stemmed and thinly sliced
  • 1 cup basmati rice
  • ½ cup full-fat coconut milk
  • 1 cup smooth, natural peanut butter
  • 1 tablespoon red miso
  • 1 tablespoon grated ginger
  • 1 tablespoon soy sauce
  • 1 jalapeno pepper, minced
  • 2 tablespoons honey or maple syrup
  • 2 lb extra-firm tofu, drained and sliced crosswise, ¼-inch thick
  • 3 cups arugula
Instructions
  1. Heat oven to 450F. Spray a half sheet pan with cooking spray or brush with oil.
  2. In a medium bowl, whisk together 4 tbsp of the lime juice with ½ tsp salt. Add in the pepper slices and some black pepper. Toss to combine and set aside.
  3. In a small pot, combine the rice, 1 cup of water, and the coconut milk. Season with salt to taste and bring to a simmer. Cover and cook on medium-low until the rice is tender and all of the liquid has evaporated, 12-15 minutes. Allow to sit, covered, until ready to eat.
  4. In a medium bowl, whisk together 4 tbsp of the lime juice, peanut butter, miso, ginger, soy sauce, jalapeno pepper, 2 tbsp oil, 1 tbsp honey, and ¾ cup water until smooth. Season to taste with salt.
  5. Spread the tofu on the prepared baking sheet in a single layer. Spoon 1-2 tbsp of the peanut sauce over the top of each slice, spreading it to cover the top of each slice and drip over the sides. Roast until the glaze is set and caramelized, about 18-20 minutes.
  6. Meanwhile, add the remaining lime juice and 1 tbsp honey to the rest of the peanut sauce to make the dressing. Stir to combine.
  7. Divide the rice, arugula, pepper slices, and tofu slices between serving plates. Drizzle with the peanut dressing and serve warm.
Notes
Recipe from New York Times Cooking
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/01/baked-tofu-with-peanut-sauce-pickled-peppers-and-coconut-lime-rice.html