Baked Tofu with Peanut Sauce and Coconut Rice

I was a later-comer to tofu. It has little taste, but is a great vehicle for marinades and sauces and a healthy alternative to animal-based proteins. I always grab a package of extra-firm tofu when food shopping; unopened, packaged tofu typically lasts for several months. This meal was put together with the mystery box I call my refrigerator.

I prefer firm tofu and use a tofu press to remove excess water to improve the texture. I then cut the block into cubes and then gently dry it further with a paper towel. For one package, I briefly marinate in a 1:1 mixture of soy sauce (or gluten-free Tamari sauce) and olive oil, then coat lightly with cornstarch. Roast in the oven under high heat until brown and crispy, 10-15minutes. You will have finally discovered tofu.

QUANTITY & INGREDIENTS

BAKED TOFU

1 (14-ounce) package extra-firm tofu, drained, and pressed, and dried, cut into cubes (40 total)

1 Tbsp Tamari sauce (or more to taste)

1 Tbsp EVOO (extra virgin olive oil)

1/2 tsp granulated garlic (optional)

1/4 tsp cayenne pepper (optional)

1 Tbsp cornstarch

COCONUT RICE (PILAF-STYLE)

1 Tbsp EVOO

2 cloves garlic, sliced

1 small onion, medium dice

1 cup short grain rice

1/4 cup full-fat coconut milk

1 cup filtered water

2 pinches of salt and pepper

PEANUT SAUCE

1 cup smooth, natural peanut butter

5 Tbsp fresh lime juice

1 tablespoon red miso

1 tablespoon grated ginger

1 tablespoon fish sauce

2 teaspoons chopped jalepeno or 1 tablespoon sambal

1 Tbsp EVOO

2 tablespoons honey

1/4 cup coconut milk

1/2 filtered water

1 Tbsp Tamari sauce (to taste)

Sriracha (to taste)

VEGETABLES

1-2 large carrot, cut large julienne

1-2 red pepper, cut large julienne

GARNISH

3 cups peppery greens, like arugula

2 scallions, trimmed and thinly sliced

1/2 bunch fresh cilantro, lightly chopped

HELPFUL CULINARY TIPS

• Techniques: Knife skills, use a traditional Cuisinart or Ninja Bullet food processor, sautéing and braising to make a “rice pilaf,” dry roasting, steaming vegetables.

• Drying the tofu is key to browning.

• The method for making the coconut rice is similar to making a traditional rice pilaf.

• All the individual components of this recipe can be prepared in advance and the dish assembled just before serving. Heat in the microwave for 2 minutes, just long enough to heat up the rice and tofu and to steam the vegetables to an al dente texture. Reheat the peanut sauce separately for 10-15 seconds. Add the greens, scallions, and cilantro as a garnish.

• There is typically left over peanut sauce. Consider doubling the recipe. Marinate vegetable and chicken skewers for a satay for a whole other meal.

• Build a pantry including items like nut butters, coconut milk, tamari, fish sauce, miso, and Indian spices. Assemble recipes with similar ingredients. They have a long shelf-life and make for a shorter shopping list.

NUTRITION TIPS

• This is a filling and delicious plant-based, protein-rich meal.

DIRECTIONS

PREPARE YOUR MISE EN PLACE

Preheat the oven to 400, with the oven rack in the mid to upper level. Drain the tofu and press. Gather all your ingredients. Dry and cube the tofu.

Measure out wet ingredients and the dry ingredients. The marinate for the tofu can be measured into the same bowl. Similarly, all the ingredients for the peanut sauce can be measured into the food processor or bullet. Chop the garlic, onion, ginger, jalapeño, carrot, red pepper, scallions, and cilantro. If there are duplicate ingredients in another recipe you are preparing, chop enough for both (keep separated). Wash greens, if necessary.

START COOKING

Tofu: Line a 1/2 sheet pan with parchment paper or a silicone mat. Transfer the cubed tofu to a medium mixing bowl and drizzle with the olive oil and tamari mixture. Toss very gently. Sprinkle the cornstarch over the tofu, and toss again until the starch is evenly coated. Arrange the tofu in an even layer. Bake for 10-15 minutes until the tofu is deeply golden on the edges.

Rice: Heat the oil on low to medium heat. Add the onions and sauté for a few minutes until slightly transparent. Add the garlic and cook for another minute. Add the rice, stirring frequently to coat the grains with oil, 1-2 minutes. Add the coconut milk, filtered water, and a pinch or two of kosher salt and pepper. Bring to a simmer, cover, and cook for 15-20 minutes. Uncover and use a fork to separate the grains. Pull off the heat with the cover on and let sit for another 15 minutes minute before fluffing again.

Peanut sauce: Add all the ingredients in the food processor or bullet and purée until you have your desired texture.

Assemble: Plate your ingredients, tofu, rice, and cut vegetables (carrots and peppers). Microwave the vegetables for 1-2 minutes. If your tofu and rice were prepared in advance and refrigerated, reheat with the vegetables. Garnish with a side of greens, scallions and cilantro. Serve with peanut sauce.