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    Baked Tofu With Peanut Sauce and Coconut-Lime Rice Recipe - NYT Cooking

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    Baked Tofu With Peanut Sauce and Coconut-Lime Rice Recipe - NYT Cooking

    Uploaded by

    azjoy004
    6 views2 pages

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    6 views2 pages

    Baked Tofu With Peanut Sauce and Coconut-Lime Rice Recipe - NYT Cooking

    Uploaded by

    azjoy004

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Baked Tofu With Peanut Sauce and Coconut-

    Lime Rice
    By Yewande Komolafe

    Y I E L D 4 servings

    TIME 25 minutes

    A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this
    recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce’s flavors and
    chars up nicely upon roasting. The tofu’s neutral flavor allows the other flavors in the dish to break through. Red
    miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it
    all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick
    weeknight dinner.

    INGREDIENTS PREPARATION

    2 tablespoons peanut or vegetable Step 1


    oil, plus more for brushing the pan Heat the oven to 450 degrees and lightly brush a large rimmed sheet
    and drizzling pan with oil.
    ⅔ cup lime juice (from about 5
    limes), and zest of 1 lime Step 2

    Kosher salt 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
    8 baby bell peppers or 1 medium bell
    pepper and set aside.
    pepper (any color will do), stemmed
    and thinly sliced lengthwise
    Step 3
    Black pepper
    In a small pot, combine the rice with 1 cup water and the coconut
    1 cup long-grain rice like jasmine or milk. Season with salt and bring to a simmer. Cover and cook over
    basmati medium-low until the rice is just tender, 12 to 15 minutes. Remove
    ½ cup full-fat coconut milk from the heat and let sit, covered, until ready to serve.

    1 cup smooth, natural peanut butter


    Step 4
    1 tablespoon red miso
    In a medium bowl, whisk 4 tablespoons lime juice with the peanut
    1 tablespoon grated ginger butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil,
    1 tablespoon fish sauce (optional) 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to
    taste with salt.
    2 teaspoons chopped habanero
    pepper, stem and seeds removed, or
    Step 5
    1 tablespoon sambal
    2 tablespoons buckwheat honey or Arrange the tofu pieces in a single layer on the oiled baking sheet and
    molasses season with salt. Spoon about 2 tablespoons of the peanut sauce over
    2 (14-ounce) package extra-firm tofu, 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,
    drained and sliced crosswise, 1/4-
    deep brown and caramelized along the edges, 18 to 20 minutes. Add
    inch thick
    the remaining lime juice and 1 tablespoon honey to the leftover peanut
    3 cups peppery greens, like arugula, sauce in the bowl to make the dressing; set aside.
    mizuna or baby mustard greens
    2 scallions, trimmed and thinly Step 6
    sliced 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.

    Tip
    Peanut sauce can be made 2 to 3 days in advance and stored
    refrigerated until ready to use.

    PRIVATE NOTES

    Leave a Private Note on this recipe and see it here.

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