Name: Baked Peanut Tofu
Prep time: 16 min
Cook time: 38 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 block extra-firm tofu (drained); 1.5 tbsp neutral oil or olive oil; null null kosher salt and freshly cracked black pepper; 2 tbsp potato starch ((or arrowroot powder)); 1 tbsp roasted sesame seeds; 0.25 cup creamy peanut butter ((preferably unsalted)); 1 clove fat garlic clove (grated or crushed with a press); 1 tbsp tamarind paste ((or tamarind concentrate)); 1 null large lime (zested); 1.5 tbsp tamari or soy sauce; 1 tbsp sambal oelek ((or chili-garlic sauce)); 1 tbsp coconut sugar ((or organic cane/brown sugar)); 0.5 tsp ground coriander; 0.125 tsp ground cinnamon; 2 bunch broccolini ((~14 oz / 400g), thick ends trimmed); 6 oz shelled edamame ((170g)); 1.5 tsp toasted sesame oil; 3 cup cooked rice ((brown or white)); 0.33 cup roasted cashews ((or peanuts)); 1 handful cilantro leaves and tender stems ((14g)); null null lime juice (A few squeezes); null null ice; null null cold water; null tsp water

Instructions

Show units in method

1

Preheat the oven to 425ºF/220ºC. Line a rimmed sheet pan with parchment paper.
2

Prep the extra-firm tofu (1 block). Slice the block lengthwise into four slabs; wrap them in a thin dish towel, then weigh them down with your heaviest cookbook(s). Press for minutes (10) to minutes (15). Alternatively, use a tofu press (but don’t slice the [tofu] into slabs first).
3

Bring a large saucepan of [water] to a boil for the [broccolini] and [edamame].
4

While the [tofu] presses, make the Peanut Sauce. In a bowl, combine the creamy peanut butter (0.25 cup), fat garlic clove (1 clove), tamarind paste (1 tbsp), lime zested (1 large), tamari or soy sauce (1.5 tbsp), sambal oelek (1 tbsp), coconut sugar (1 tbsp), ground coriander (0.5 tsp), and ground cinnamon (0.125 tsp). Whisk well to combine. Taste and adjust to your preference, adding more [tamari or soy sauce] for extra savory saltiness, more [coconut sugar] for sweetness, more [tamarind paste] or [lime juice] for tang, or more [sambal oelek] for heat.
5

Bake the [tofu]. Slice [tofu] into 0.5 to 0.75 inch (~1.5 cm) cubes. In a large bowl, combine [tofu] with neutral oil or olive oil (1.5 tbsp), kosher salt (1 tsp), and [black pepper] to taste, tossing to coat with a silicone spatula. Add the potato starch (2 tbsp) and gently toss to coat. Spread [tofu] out on the lined pan so they don’t touch. Bake in the oven for minutes (20). Wipe out the large bowl and fill it up with [ice] and [cold water] (for an ice bath).
6

Blanch the [veggies]. Once the [water] is boiling, add a generous kosher salt (1 tbsp), followed by the [2-3 bunches broccolini] and shelled edamame (6 oz). Partially cover to help bring back to a boil, and cook for about minutes (3), until [broccolini] is crisp tender with a bite. Drain in a colander, then transfer to the [ice bath] to chill. Drain and dry the [veggies] well with a towel. Transfer back to the large bowl and season with a few pinches of [salt] and drizzle with the toasted sesame oil (1.5 tsp). Toss, and set aside.
7

Make the peanut [tofu]. After minutes (20) in the oven, reduce the temperature to 350ºF / 175ºC. Transfer baked [tofu] and half of the [peanut sauce] (0.25 cup or ~70g) to a bowl. Toss with a silicone spatula to coat, then sprinkle with the roasted sesame seeds (1 tbsp). Spread the [tofu] out on the lined pan. Bake at 350ºF / 175ºC for minutes (10), until the [peanut sauce] has dried out a bit.
8

While the peanut [tofu] bakes, prep the serving ingredients. Whisk a few teaspoons of [water] into the remaining half of the [peanut sauce] until pourable. Roughly chop the roasted cashews (0.33 cup) (or peanuts) and chop the cilantro (1 handful). Reheat your [3-4 cups cooked rice], as needed.
9

Assemble. Squeeze a bit of [lime juice] on top of the warm baked peanut [tofu]. Divide [cooked rice] between four bowls. Top with [broccolini] & [edamame], then drizzle some [peanut sauce] on top of each. Top with baked peanut [tofu], [cilantro], and chopped [cashews]. Spoon more [peanut sauce] on top.