Baked Tofu with Peanut Sauce and Coconut-Lime Rice Recipe

Introduction

This baked tofu with peanut sauce and coconut-lime rice is a vibrant, flavorful meal that balances creamy, tangy, and spicy elements perfectly. It’s a wholesome dish ideal for a satisfying dinner that feels both fresh and comforting.

Ingredients

• 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), 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) packages 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

Instructions

1. Step 1: Preheat the oven to 450 degrees Fahrenheit and lightly brush a large rimmed sheet pan with oil.
2. Step 2: In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until dissolved. Add the sliced peppers, season with black pepper, and set aside to pickle slightly.
3. Step 3: In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt, bring to a simmer, cover, and cook over medium-low heat until the rice is tender, about 12 to 15 minutes. Remove from heat and let sit covered until serving.
4. Step 4: In a medium bowl, whisk together 4 tablespoons lime juice, peanut butter, red miso, grated 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.
5. Step 5: Arrange tofu slices in a single layer on the oiled baking sheet. Season with salt, then spoon about 2 tablespoons of the peanut sauce over each piece, letting it coat the sides. Drizzle the tops with oil and roast until the glaze is set, deep brown, and caramelized around the edges, about 18 to 20 minutes.
6. Step 6: Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce to create a dressing; set aside.
7. Step 7: Divide greens among serving bowls. Add lime zest and half the scallions to the rice and fluff with a fork. Top the greens with rice, then the baked tofu. Drizzle with the peanut dressing, and garnish with the pickled peppers and remaining scallions.

Tips & Variations

• Use firm or extra-firm tofu and press it well to remove excess moisture for better texture and to help the sauce stick.
• Swap out habanero for milder chili peppers if you prefer less heat.
• Add toasted peanuts or chopped fresh cilantro on top for extra crunch and freshness.
• For a vegan version, omit the fish sauce or replace it with a splash of soy sauce or tamari.
• Try using lime leaves or zest in the rice for additional citrus aroma.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the tofu gently in the oven or a skillet to maintain its texture and reheat the rice covered in the microwave. The peanut sauce dressing can be stored separately and stirred before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter for this recipe?

Yes, smooth natural peanut butter works best for a creamy texture and authentic flavor, but regular peanut butter can be used in a pinch. Avoid sweetened or flavored varieties to keep the balance of savory and tangy.

What can I use instead of bell peppers?

If you don’t have bell peppers, try using thinly sliced carrots or cucumber for a fresh crunch, or mildly pickled vegetables of your choice to complement the flavors.