Servings
4
Prep Time
20
Cook Time
35
Baked tofu is coated with a deeply savory and rich Southeast Asian-inspired peanut sauce, then briefly baked until the sauce caramelizes onto the tofu and is outrageously delicious. Round out the meal with blanched vegetables, rice, and more peanut sauce for a complete dinner!
1 block (400g) extra-firm tofu, drained
1 ½ tablespoons neutral oil or olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons potato starch (or arrowroot powder)
¼ cup (56g) creamy peanut butter
1 fat garlic clove, grated
1 tablespoon tamarind paste or concentrate
1 large lime, zested
1 ½ tablespoons tamari or soy sauce
1 tablespoon sambal oelek or chili-garlic sauce
1 tablespoon coconut sugar (or brown sugar)
½ teaspoon ground coriander
⅛ teaspoon ground cinnamon
2 to 3 bunches broccolini (400g), thick ends trimmed
6 ounces (170g) shelled edamame
1 ½ teaspoons toasted sesame oil
3 to 4 cups (450-600g) cooked rice
⅓ cup (45g) roasted cashews (or peanuts)
A handful of cilantro leaves and tender stems
A few squeezes of lime juice
Preheat the oven to 220ºC and line a sheet pan with parchment paper.
Press the tofu by wrapping it in a dish towel and weighing it down for 10-15 minutes.
Boil water for the broccolini and edamame.
Make the peanut sauce by whisking together peanut butter, garlic, tamarind, lime zest, tamari, sambal oelek, sugar, coriander, and cinnamon. Adjust to taste.
Cube the pressed tofu and toss with oil, salt, pepper, and potato starch. Spread on the lined pan and bake for 20 minutes.
Blanch broccolini and edamame in boiling water for 3 minutes, then transfer to an ice bath.
Drizzle blanched vegetables with toasted sesame oil and salt.
After 20 minutes, reduce the oven temperature to 175ºC. Toss baked tofu with half of the peanut sauce and sesame seeds. Spread on the pan and bake for another 10 minutes.
Thin the remaining peanut sauce with water until pourable.
Assemble by dividing rice, broccolini, edamame, and baked tofu among bowls. Drizzle with peanut sauce, top with cilantro, cashews, and lime juice.