25 minutes
A delicious dish featuring crispy tofu glazed with a zesty peanut sauce, served with coconut-lime rice and fresh greens.
tablespoons
Lime Juice, freshly squeezed
cups
Lime Zest, zested
count
teaspoons
Baby Bell Peppers, stemmed and thinly sliced lengthwise
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pinches
Long-grain Rice
cups
Natural Peanut Butter, smooth
cups
Red Miso
tablespoons
Ginger, grated
tablespoons
Fish Sauce, optional
tablespoons
Habanero Pepper, chopped, stem and seeds removed
teaspoons
tablespoons
Extra-Firm Tofu, drained and sliced crosswise, 1/4-inch thick
0 packages
Peppery Greens, like arugula, mizuna, or baby mustard greens
cups
Scallions, trimmed and thinly sliced
count
1. Preheat Oven
Preheat your oven to 450 degrees. Brush a large rimmed sheet pan with a little peanut oil to prevent sticking.
2. Pickle Bell Peppers
In a small bowl, combine 4 tablespoons of lime juice with 1/2 teaspoon of kosher salt. Stir in the sliced bell peppers and a pinch of black pepper. Set aside to pickle.
3. Prepare Rice
In a small pot, combine the long-grain rice with 1 cup of water, the full-fat coconut milk, and a pinch of kosher salt. Bring to a simmer, then cover and cook on low for 12 to 15 minutes. Once tender, remove from heat and let sit, covered.
4. Make Peanut Sauce
Whisk together 4 tablespoons of lime juice, the natural peanut butter, red miso, grated ginger, fish sauce (if using), chopped habanero pepper, 2 tablespoons of peanut oil, 1 tablespoon of buckwheat honey, and 3/4 cup of water. Season with a pinch of kosher salt.
5. Roast Tofu
Arrange the tofu slices in a single layer on the oiled baking sheet. Lightly season with kosher salt. Spoon some of the peanut sauce over each piece of tofu, then drizzle a bit of peanut oil on top. Roast in the oven for 18 to 20 minutes until deeply browned and caramelized along the edges.
6. Make Dressing
Add the remaining lime juice and 1 tablespoon of buckwheat honey to the leftover peanut sauce. Set aside.
7. Assemble Bowls
Divide the peppery greens among four bowls. Fluff the rice with a fork and add a portion to each bowl. Top with roasted tofu slices, then spoon some of the peanut dressing over everything. Finish with the pickled peppers, lime zest, and the sliced scallions.
Use shrimp as your protein, glaze with a mix of soy sauce, honey, and a touch of sesame oil, and pair it with rice cooked with vegetable broth and finished with lemon zest and parsley.
Swap tofu for chicken thighs, coat with a teriyaki glaze (soy sauce, mirin, sugar, ginger, garlic), and serve over rice cooked with chicken broth and garnished with ginger and scallions.
Opt for tempeh, glaze with a sauce made from cashew butter, soy sauce, and a hint of chili paste, and serve with rice cooked in a combination of water and orange juice, then mixed with fresh cilantro.
Choose paneer, use a glaze composed of almond butter, maple syrup, and a dash of apple cider vinegar, and accompany it with rice cooked with a bay leaf and finished with lemon zest and thyme.
Add chopped cilantro, Thai basil, or mint to the rice after cooking for a fresh herbal note. These herbs can complement the coconut and lime flavors beautifully.
The key to a great peanut glaze is the balance of sweet, salty, tangy, and spicy. Taste as you go and adjust your seasonings accordingly. For depth, consider adding a splash of fish sauce (if not keeping it vegan) or soy sauce.
Always taste your components at each stage of cooking to adjust seasonings. Your palate is your best guide.
To achieve the crispiest tofu, it’s essential to press it to remove as much water as possible. Use a tofu press or a makeshift press with kitchen towels and heavy objects for at least 30 minutes.
Always rinse your rice until the water runs clear to remove excess starch. This prevents the rice from becoming gummy and helps it to cook evenly.
For the crispest exterior, consider a light coating of cornstarch or a mixture of cornstarch and rice flour. This will also help the peanut glaze adhere to the tofu.
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