When you find a great vegetarian midweek meal it is a such a winner. This one ticks a lot of boxes for my husband and I – lots of punchy flavours as well as great texture combinations. I often add a few other vegetables to roast with the tofu like small cauliflower florets for an extra vegie boost.
This recipe is for two but you will likely have some left over rice and sauce so add another packet of tofu, more salad etc and stretch it out, or simply double it all!
Based on a recipe in the New York Times by Yewande Komolafe - this dish has a spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa.
Pictured: Baked tofu with peanut sauce pickled peppers and coconut rice1 tbsp peanut or vegetable oil, plus more for brushing the pan and drizzling
4 tbsp lime juice
salt
4 baby red bell peppers or ½ medium red pepper (although 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
½ cup peanut butter – I like crunchy but smooth is in original recipe
½ tbsp red miso
½ tbsp grated ginger or galangal
½ tbsp fish sauce (optional but adds great flavour)
1 tsp chopped fresh chillies of your choice - stem and seeds removed, or ½ tbsp sambal
1 tbsp honey
1 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
1 tbsp dark soy sauce
1 - 2 cups salad or peppery greens - arugula, mizuna or baby spinach
A sprinkle of dried Chinese shallots or 1 spring onion finely sliced
Heat the oven to 180°C cover a large rimmed sheet pan with foil, and bruch lightly with oil.
Pickled red capsicum - in a small bowl, stir 2 tbsp of the lime juice with ¼ teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside to “pickle”.
Rice - I like to use a rice cooker to level 2, and add a good cup of coconut milk and top to the required level with water. If you do not have one follow the measurements above and this absorption method - 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.
Peanut sauce* - in a medium bowl, whisk 2 tbsp lime juice with the peanut butter, miso, ginger, fish sauce (if using), chillies/sambal, 1 tbsp oil, 1 tbsp honey and ¼ cup water. Stir until smooth and season to taste with salt.
To bake - arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Splash the dark soy sauce over the tofu. Spoon about 2 tbsp 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.
To serve - divide the greens among bowls. Fluff the rice with a fork. Top the greens with the rice, then the tofu. Spoon more peanut sauce if you like or save some til next time. Garnish with the drained pickled peppers and dried shallots or sliced scallions.
Serves 2
*Peanut sauce can be made 2 to 3 days in advance and stored refrigerated until ready to use.