Baked Peanut Tofu

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Preparation Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 Servings

Ingredients:
Tofu
  • 1 (16 oz.) block of extra-firm tofu, drained
  • 1 ½ Tbsp. olive oil
  • Salt and pepper to taste
  • 2 Tbsp. corn starch
Peanut Sauce
  • ¼ cup creamy peanut butter
  • 1 clove garlic, minced
  • 1/2 tsp. crushed red pepper flakes
  • 1 large lime zested
  • Juice from 1 lime
  • 1 ½ Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • ½ tsp. ground coriander
  • ⅛ tsp. ground cinnamon
Veggies
  • 1 bunch of broccoli, stems removed
  • 6 oz. (170g) shelled edamame
  • 1 ½ tsp. toasted sesame oil
For serving
  • 2 cups cooked rice
  • ⅓ cup roasted nuts (suggested: cashews or peanuts)
  • 1 bunch of cilantro leaves and tender stems
  • A few squeezes of lime juice
Directions:
  1. Preheat the oven to 425ºF. Line a rimmed sheet pan with parchment paper.
  2. Prep the tofu. Slice the block of tofu lengthwise into four slabs; wrap them in a thin dish towel, then weigh them down with your heaviest cookbook(s). Press for 10 to 15 minutes (no more than 15 min). Alternatively, use a tofu press if you have one (but don’t slice the tofu into slabs first).
  3. Bring a large saucepan of water to a boil for the broccoli and edamame.
  4. While the tofu presses, make the Peanut Sauce. In a bowl, combine the peanut butter, garlic, crushed red pepper flakes, lime zest, soy sauce, lime juice, sugar, coriander, and cinnamon. Whisk well to combine.
  5. Taste and adjust to your preference, adding more sugar for sweetness, more tamarind or lime juice for tang, or more crushed red chili pepper for heat.
  6. Bake the tofu. Slice tofu into ½” to ¾” (~1.5 cm) cubes. In a large bowl, combine tofu with 1 ½ tablespoons oil, 1 teaspoon kosher salt, and pepper to taste, tossing to coat with a silicone spatula. Add the corn starch and gently toss to coat. Spread tofu out on the lined pan so they don’t touch. Bake in the oven for 20 minutes.
  7. Wipe out the large bowl and fill it up with ice and cold water (for an ice bath).
  8. Blanch the veggies. Once the water is boiling, add a generous tablespoon of kosher salt, followed by the broccoli and edamame. Partially cover to help bring back to a boil, and cook for about 3 minutes, until broccolini is crisp tender with a bite. Drain in a colander, then transfer to the ice bath to chill.
  9. Drain and dry the veggies well with a towel. Transfer back to the large bowl and season with a few pinches of salt and drizzle with the toasted sesame oil. Toss, and set aside.
  10. Make the peanut tofu. After 20 minutes in the oven, reduce the temperature to 350ºF. Transfer baked tofu and half of the Peanut Sauce (¼ cup) to a bowl. Toss with a silicone spatula to coat.
  11. Spread the tofu out on the lined pan. Bake at 350ºF for 10 minutes, until the peanut sauce has dried out a bit.
  12. While the peanut tofu bakes, prep the serving ingredients. Whisk a few teaspoons of water into the remaining half of the Peanut Sauce until pourable. Roughly chop the cashews (or peanuts) and chop the cilantro. Reheat your rice, as needed.
  13. Assemble. Squeeze a bit of lime juice on top of the warm baked peanut tofu. Divide cooked rice between four bowls. Top with broccolini & edamame, then drizzle some Peanut Sauce on top of each. Top with baked peanut tofu, cilantro, and chopped nuts. Spoon more Peanut Sauce on top.
Recipe adapted from rainbowplantlife.com

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