Baked Tofu with Peanut Sauce & Coconut-Lime Rice

Vegetarian

Eating vegetarian doesn’t have to be tasteless. I found this baked tofu recipe on NY Times Cooking (one of my go-to’s) and fell in love with it. The tangy peanut sauce and coconut-lime rice is so good. But my favorite part is the pickled red bell peppers. So fresh and delish! Think you don’t like tofu? Think again!

Ingredients
  • 2 tablespoons peanut oil, plus more for brushing the pan and drizzling
  • 2/3 cup lime juice (from 4-5 limes) and zest of 1 lime
  • Kosher Salt
  • 2 Red bell peppers, sliced thin lengthwise
  • Black Pepper
  • 2 cups uncooked jasmine rice
  • 1 can full-fat coconut milk
  • 3/4 cup water
  • 1 tablespoon grated fresh ginger
  • 1 Jalapeño pepper, seeded, vein removed, diced tiny
  • 2 tablespoons Mike’s Hot Honey
  • 1-2 packages of extra-firm tofu, drained and sliced in 1/4-inch thick slices
  • 1 package of baby arugula
  • 2 scallions, trimmed and thinly sliced
Directions
  1. Heat the oven to 450 degrees and lightly brush a cookie sheet with oil.
  2. In a small bowl, stir 4 tbl lime juice with 1/2 tsp salt until salt dissolves. Add the sliced red bell pepper and a few cracks of black pepper and set aside.
  3. In a small pot, combine the rice with water and coconut milk. Season with salt and bring to simmer. Cover and cook over medium-low heat until the rice is just tender. 12-15 minutes. Remove from heat and let sit, covered, until ready to serve.
  4. In medium bowl, whisk juice of 4 limes w/ peanut butter, ginger, jalapeño, 2 tbl oil, 1 tbl honey and 3/4 cup water. Stir smooth and season with salt.
  5. Lay tofu pieces in single layer on oiled baking sheet and season with salt. Spoon 2 tbl peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle tops w/ some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18-20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing, set aside.
  6. Divide arugula among bowls. Add the lime zest and half the scallions to the rice, fluff with fork. Top greens with rice, tofu. Spoon peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions. Enjoy!
homeaboutrecipesentertainingdecorthe agencyblogcontact
Designed by Chatter Marketing Inc.