Roasted Peanut-Glazed Tofu with Coconut Lime Rice
This recipe is based on Yewande Komolafe’s dish from the NY Times Cooking website. This delicious peanut sauce is great on chicken, shrimp or fish, so save any extra.
Serves 4
1⁄2 c lime juice, divided, and zest of 1 lime
1 T apple cider vinegar
1⁄4 t kosher salt
1 red bell pepper, thinly sliced
1 c basmati rice
1 c plus 2 T full-fat coconut milk, divided
3⁄4 c smooth peanut butter
1 T avocado oil
1 T miso (I used white, but yellow or red work too)
1 T grated fresh ginger
1 T fish sauce (omit for vegan)
2 t chopped jalapeno, seeded, or 2 t red pepper flakes
2 T honey, divided
1 package extra-firm tofu, drained and sliced crosswise 1⁄4” thick
3 c greens, such as arugula or power greens
2 scallions, thinly sliced
Preheat oven to 425 degrees. Line a sheet pan with parchment and spray or oil.
Combine 3 tablespoons lime juice with vinegar and 1⁄2 teaspoon salt in a small bowl. Add pepper slices and some black pepper. Stir to combine and set aside to pickle.
In a medium saucepan, combine rice with 1⁄2 cup water and 1 cup coconut milk. Add a pinch of salt and bring to a boil. Lower heat to a simmer, cover pot, and cook 12-15 minutes until rice is tender. Remove from the heat. Stir in lime zest and half the sliced scallions. Set aside.
Combine the peanut butter, 3 tablespoons lime juice, 2 tablespoons coconut milk, avocado oil, miso, ginger, fish sauce, jalapeno, 1 tablespoon honey, and 1⁄2 cup water in a small bowl. Stir until smooth. Taste and add salt if needed.
Place the tofu slices on the sheet pan and season with salt. Spoon about a tablespoon of the peanut sauce over each slice and spread to cover. Roast until glaze is browned and set, about 19 minutes. Add any remaining lime juice to the peanut sauce along with the remaining tablespoon of honey. Set aside.
To serve, pile greens on a platter or in a bowl. Top with rice, then tofu slices. Spoon peanut sauce over, garnish with the pickled peppers, and sliced scallions. Serve.