Baked Tofu with Peanut Sauce
Ingredients
Makes
- 800g firm tofu
- 5 limes
- 1 capsicum
- 1 cup long grain rice (e.g. jasmine, basmati)
- ½ cup coconut milk
- 1 cup peanut butter (smooth)
- 1 Tbsp red miso
- 1 Tbsp grated ginger
- 1 Tbsp fish sauce
- 2 habanero peppers
- 2 Tbsp peanut oil (you can also use vegetable oil)
- 2 Tbsp honey
- 3 cups arugula
- 1 tsp salt
- 1¾ cup water
Initial Prep
- Drain 800g tofu
- Zest 1 lime then juice all limes.
- Finely chop 2 habanero peppers
- Preheat the oven to 200°C
Prepare the Capsicum
- In a small bowl stir 4 Tbsp lime juice and ½ tsp salt until the salt dissolves.
- Thinly slice 1 capsicum and toss it in the juice. Season with pepper an set aside.
Make the Sauce
- In a medium mixing bowl, whisk 4 Tbsp lime juice, 1 cup peanut butter, 1 Tbsp red miso, 1 Tbsp grated ginger, 1 Tbsp fish sauce, 2 Tbsp peanut oil, 1 Tbsp honey, ¾ cup water and the chopped habanero peppers.
Cook the Rice
- In a small saucepan, combine 1 cup long grain rice, ½ cup coconut milk and 1 cup water. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender (approximately 12-15 minutes). When done, remove from the heat and keep covered until ready to serve.
- Once the rice is cooked, add the lime zest and fluff.
Bake the Tofu
- Cut 2 14oz blocks firm tofu crosswise in 1cm slices and arrange in a single layer on a lightly oiled baking sheet and season with salt.
- Spoon about 2 Tbsp of the peanut sauce over each piece, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil.
- Roast for 18-20 minutes until the glaze is set, deep brown and caremalized along the edges.
Assemble and Serve
- Add the leftover lime juice and 1 Tbsp honey to the remaining peanut sauce to make the dressing.
- Put the arugula and rice in bowls. Top with the bell pepper and tofu pieces. Cover with the peanut dressing.