Creamy Coconut Rice Five Spice Tofu

Prep the [tofu]. Slice the [tofu] into 4 vertical slabs. For [super-firm tofu], gently squeeze each slab to remove excess water. For [extra-firm tofu], cover the slabs with a thin dish towel or a few paper towels; weigh down with a [heavy cookbook]; press for 10 minutes, or while you prep the aromatics and vegetables. Start 10m timer

Add the white rice (1 cup) to a bowl under cool tap water. Rinse and drain in a [sieve] until the water turns clear. It’ll take a few rounds of rinsing.

Preheat the oven to 375ºF/190ºC.

Season the [tofu]. Tear the [tofu] into chunks, not too big or small. Transfer to a [large bowl]. In a [small bowl], mix together the tsp kosher salt (1 heaping), tsp chinese five spice powder (1 heaping), and onion powder (1 tsp). Sprinkle this over the [tofu], using your hands to gently coat the [tofu].

Cook the [tofu]. Heat the neutral oil (2 tbsp) in a [12-inch nonstick frying pan] over medium-high heat. Once hot, add the [tofu] and spread out in a single packed layer. Cook for 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 to 14 minutes, stirring only every 2 minutes, until most of the [tofu] is browned. Start 14m timer

While the [tofu] cooks, heat a [dutch oven] or other oven-safe pot (at least 3-quart/3L) with the neutral oil (1.5 tbsp) over medium-high heat. Add the scallions (1 bunch) (whites and light greens), cloves (6 garlic), piece ginger (1.5 inch), chile pepper (1 serrano), and carrots (4 medium). Cook, stirring frequently, for 2 to 3 minutes. Add the chinese five spice powder (1 tsp), white pepper (0.5 tsp), ground coriander (1 tsp), ground turmeric (0.25 tsp), kosher salt (0.25 tsp), and stir almost constantly for 30 seconds. Start 3m timer

Add the white rice (1 cup) and stir to evenly coat each grain. Pour in the vegetable broth (1.5 cups), coconut milk (1 can), tamari (1 tbsp), agave nectar (1 tsp), or medium red bell pepper (1 small), and roasted peanuts (0.66 cup). Increase the heat, cover the pan, and bring to a boil. Take off the heat, add in the cooked [tofu], stir to combine, and cover the pan with its lid (or tightly cover with foil if you don't have a lid).

Transfer the pan to the oven and bake, covered, for 20 minutes, or until the [white rice] is tender. Start 20m timer

Take out of the oven and stir in the handful cilantro (1 big), reserved [scallions] greens, lime (1 medium) zest, and lime juice (1 tbsp). Season to taste with a few pinches of [kosher salt] and [white pepper], adding more [lime juice] as needed.