Baked Tofu With Peanut Sauce And Coconut Lime Rice Food

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VEGAN TOFU BOWLS WITH COCONUT RICE, CUCUMBER SALAD AND PEANUT SAUCE



Vegan Tofu Bowls with Coconut Rice, Cucumber Salad and Peanut Sauce image

This fragrant rice bowl brings the heat! Crispy tofu and a spicy, fresh cucumber salad combined with flavors found throughout Southeast Asia such as basil, mint, cilantro and chile are served on a bed of sweet and fluffy coconut rice.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 19

One 14-ounce package firm tofu, drained, patted dry and cut into small cubes
3 tablespoons cornstarch
1 cup jasmine rice
1 cup unsweetened coconut milk
1 tablespoon agave nectar
1 tablespoon Thai basil, roughly chopped
1 tablespoon cilantro, roughly chopped
1 tablespoon mint, roughly chopped
1 medium Persian cucumber, thinly sliced
1/4 cups roasted unsalted peanuts, finely chopped
1 tablespoon rice vinegar
Juice of 1 lime
1 Thai chile or 1/2 habanero chile, seeded and minced
Pink Himalayan salt or kosher salt
1 tablespoon vegetable oil
1 medium carrot, thinly sliced on a bias
1/2 head red cabbage, thinly sliced
Store-bought vegan peanut sauce, for drizzling
Sriracha, for drizzling

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Toss the tofu and cornstarch together in a medium bowl until evenly coated. Arrange the tofu cubes on the prepared baking sheet and bake until golden, about 20 minutes, flipping halfway through.
  • Meanwhile, combine the rice, coconut milk, 1 cup water and 1/2 teaspoon salt in a small saucepan and bring to a boil over high heat. Lower the heat to a simmer, cover and cook until the liquid is absorbed and the rice is tender, 15 to 18 minutes. Remove from the heat and let stand, covered, for 5 minutes. Add the agave and fluff with a fork. Set aside.
  • Combine the basil, cilantro, mint, cucumber, peanuts, rice vinegar, lime juice and chile in a small bowl. Stir and season with salt to taste. Set aside.
  • Heat the oil in a large skillet over medium-high heat. Add the carrots and cook until tender, stirring and flipping occasionally, 6 to 8 minutes.
  • Divide the rice evenly among bowls, top with the carrots, red cabbage and tofu. Drizzle with the peanut sauce and add a spoonful of the cucumber salad. Drizzle with sriracha and serve.

BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE



Baked Tofu With Peanut Sauce and Coconut-Lime Rice image

A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.

Provided by Yewande Komolafe

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
2/3 cup lime juice (from about 5 limes), and zest of 1 lime
Kosher salt
8 baby bell peppers or 1 medium bell pepper (any color will do), stemmed and thinly sliced lengthwise
Black pepper
1 cup long-grain rice like jasmine or basmati
1/2 cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso
1 tablespoon grated ginger
1 tablespoon fish sauce (optional)
2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons buckwheat honey or molasses
2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
3 cups peppery greens, like arugula, mizuna or baby mustard greens
2 scallions, trimmed and thinly sliced

Steps:

  • Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
  • In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
  • In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
  • In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
  • Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
  • Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.

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