ok. the recipe is for baked tofu with peanut sauce. recipe from Yewande Komolafe of the New York Times, slightly adapted to be vegan (optional honey and fish sauce removed entirely)
INGREDIENTS
2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
⅔ 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
½ cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso (brown miso ok too if you can't find red miso)
1 tablespoon grated ginger
(Optional, for a little spice) 2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons molasses or sugar
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
Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
(Optional -- I like the peppers plain, but you can pickle them with this step if you wish) 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, habanero, 2 tablespoons oil, 1 tablespoon molasses/sugar 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 molasses 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.
Note: the peanut sauce can be made up to 3 days in advance and stored in the fridge.
I had a good recipe recently, but it isn't mine.
deleted by creator
ok. the recipe is for baked tofu with peanut sauce. recipe from Yewande Komolafe of the New York Times, slightly adapted to be vegan (optional honey and fish sauce removed entirely)
INGREDIENTS
2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
⅔ 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
½ cup full-fat coconut milk
1 cup smooth, natural peanut butter
1 tablespoon red miso (brown miso ok too if you can't find red miso)
1 tablespoon grated ginger
(Optional, for a little spice) 2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
2 tablespoons molasses or sugar
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
Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
(Optional -- I like the peppers plain, but you can pickle them with this step if you wish) 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, habanero, 2 tablespoons oil, 1 tablespoon molasses/sugar 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 molasses 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.
Note: the peanut sauce can be made up to 3 days in advance and stored in the fridge.