Pilaf:

1 block of extra firm tofu, chopped

1 tablespoon rice vinegar

2 tablespoons soy sauce

1 tablespoon minced ginger

4 cloves of garlic, minced

2 cups rice

1/4 teapoon salt

1 1/2 cups coconut milk

1 3/4 cup water or vegetable broth

3 cups chopped broccoli

3 carrots, chopped

1/2 red onion, chopped (I used a full yellow onion and it was fine)

1/2 teaspoon garlic powder

2 tablespoons fresh lime juice

Peanut sauce:

1/2 cup smooth peanut butter

1/4 cup hot water

1/4 cup lime juice

3 tablespoons rice vinegar

1 tablespoon soy sauce or tamari

1 teaspoon agave, maple syrup

1 teaspoon toasted sesame oil

1 tablespoon grated or minced fresh ginger

1 clove garlic, minced or grated

Put your oven to 200 C (about 400 F) first, let it pre heat!

Chop up the tofu (I do it in little squares) and place it in a bowl with the soy sauce and rice vinegar. Mix it all together and let it marinate while you prepare everything else. I pressed the tofu a little, but for this recipe it doesn't have to be completely pressed, a little juicier tofu isn't bad in this recipe!

Mince the garlic and ginger. The original recipe says to use minced ginger/garlic, but if you only have garlic powder or ground ginger that works fine too, just make sure you get your conversions right! If you're using ground ginger, only use 1/8 of a table spoon, and if you're using garlic powder instead of 4 cloves of garlic, use about 2 table spoons (or more if you love garlic like me).

Combine the garlic and ginger in a pot that has a lid. Saute them for 30 seconds don't burn them (I burnt mine and honestly can barely tell so like don't stress). After that add in the rice, vegetable broth, and coconut milk. The recipe calls for 1.5 cups of coconut milk, but I just used a full can. It works out about right. I also used 2 cups of vegetable broth because I can't be bothered to measure that precisely and it still cooked well. Once all of that is in your pot, stir it a few times while it comes up to a simmer. Once it's simmering, turn your stove down to low and cover the pot for 30-40 minutes. You want the rice to be cooked but not burned. I stir it every ten minutes or so so the bottom doesn't get crispy, but it's not vital to do that. You probably want to taste it around 30 minutes and see if it's soggy or good to go.

Once your rice is going, chop up your broccoli, carrots, and onions and toss them in a bowl. Put on one tablespoon of olive oil and drain the marinade from the tofu onto the veggies, just strain the tofu over them. Also add a pinch of salt and garlic powder. Stir it all up. The original recipe calls for you to put the tofu in and stir it together then, but I find that breaks up the tofu. I just combine them all on a baking sheet.

Speaking of which, combine the veggies and tofu onto a baking sheet and cook at 200 C (about 400 F) for 20 - 25 minutes. I let mine cook for 30 minutes because I like them real crispy.

While all of that's cooking you can make the peanut sauce! Combine the peanut butter and hot water first and stir till combined, then add the rest and stir more till it's a smooth sauce, that's it! I added some Sriracha to mine but that's only if you want to. I also cheated and used a hand blender, which I would highly recommend if you have one, it makes the stirring so much quicker.

Once everything's cooked, combine all the ingredients and serve!