Vegan Tofu Bowls With Coconut Rice Cucumber Salad And Peanut Sauce Recipes
BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE
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
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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- Add all of the peanut sauce ingredients to a blender or food processor starting with only half of the coconut milk/water. Blend until smooth. Once smooth, add more water or coconut milk to thin as necessary and pulse in between additions. The amount of liquid you need to add will depend on how thick or runny your peanut butter was. Add as much as you need to get the sauce thickness you like. Bear in mind that it will thicken as it sits so a touch thinner will likely be perfect by the time you use it. No blender? If you don't have a blender, grate or mince the garlic, ginger and zest very finely, then whisk everything together in a bowl.
- Rinse the rice well in a sieve until the water runs clear. Be sure to let it drain really well and shake out any excess water.
- Add the rice to a medium saucepan. Pour in the canned coconut milk, water and salt. Zest the limes and add it to the pan. Give it all a stir then leave the pan of rice on the stovetop but don't turn it on just yet. Keep the limes aside to juice later.
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