This recipe is a variation of one I saw in the NY Times Cooking Section. It uses lots of flavorful, fresh ingredients to make a delicious combination. If you don’t want to assemble all the parts, the tofu is great on its own! And it’s versatile because the marinade is slightly altered to turn into the salad dressing. So don’t be deterred by the long title–all the parts share ingredients and lead to a great combination.
Here’s what you need:
3 tablespoons peanut oil, divided (or any other oil of your choosing)
1 14-ounce package extra firm tofu, drained and sliced in 1/4 inch slabs
1 cup creamy peanut butter
6 tablespoons lime juice, divided, plus zest from one lime (about 4-5 limes)
1 tablespoon honey
1 tablespoon red miso
1 teaspoon hot sauce, or a chopped jalapeno, or skip this
1 tablespoon grated ginger (a great trick is to buy fresh ginger, cut off the skin, cut into 2 inch pieces, and freeze; then you always have “fresh” ginger on hand, and it’s super easy to grate when frozen)
3/4 cup water
1 teaspoon rice vinegar
1 tablespoon sesame oil
2 cups white rice
1 can full-fat coconut milk
salt to taste
bunch of cilantro, chopped
1 green onion, thinly sliced
as many handfuls of greens (spinach, arugula, spring mix) as you want for each bowl
Here’s what you do:
1. Heat the oven to 450 degrees.
2. Pour 1 tablespoon peanut oil on a large baking sheet and spread around.
3. Prepare the tofu. First, slice into 1/4 inch slabs. Then, allow to sit on paper towels, with more on top, and something heavy on top of that, for about 15 minutes, to drain.
4. Make the marinade: Whisk together the peanut butter, 4 tablespoons lime juice, honey, red miso, hot sauce, ginger, remaining 2 tablespoons peanut oil, and water.
5. Lay the drained tofu slices out in a single layer on the oiled baking sheet. Spoon 2 tablespoons of sauce over each one, allowing to drip down the sides. Place in the oven and bake for 18-20 minutes, until browned on the bottom and baked in on the top.
6. Turn the remaining marinade into dressing by whisking in the rice vinegar and sesame oil.
7. Make the rice: Combine the rice, coconut milk, remaining 2 tablespoons of lime juice, a teaspoon of salt, and half of the cilantro in a rice cooker or pot. Add water as necessary to get the correct ratio (per the package, or per your rice cooker). Cook rice according to package directions/rice cooker.
8. Once the rice is cooked, stir in the lime zest, remaining chopped cilantro, the sliced green onion, and additional salt as need.
9. To assemble the bowls: Place as many handfuls of greens as desired in the bowl. Drizzle with dressing. Top with a scoop of rice and two slabs of tofu.