Baked Peanut Tofu

rainbowplantlife.com

Heather Hartzell

subheading: Tofu:

1 (~14 oz/400g) block of extra-firm tofu, drained

1 ½ tablespoons neutral-flavored oil or olive oil

Kosher salt and freshly cracked black pepper

2 tablespoons potato starch (or arrowroot powder)

1 tablespoon roasted sesame seeds

subheading: Peanut Sauce:

¼ cup (56g) creamy peanut butter (preferably unsalted) (see Note 1)

1 fat garlic clove, grated or crushed with a press

1 tablespoon (20g) tamarind paste or tamarind concentrate (see Note 2)

1 large lime zested

1 ½ tablespoons (25g) tamari or soy sauce

1 tablespoon (15g) sambal oelek or chili-garlic sauce (see Note 3)

1 tablespoon (8g) coconut sugar (or organic cane/brown sugar; see Note 4)

½ teaspoon ground coriander

⅛ teaspoon ground cinnamon

subheading: Veggies:

2 to 3 bunches broccolini (~14 oz / 400g) , thick ends trimmed (see Note 5)

6 ounces (170g) shelled edamame

1 ½ teaspoons toasted sesame oil

subheading: For serving:

3 to 4 cups 450 to 600g cooked rice (brown or white)

⅓ cup (45g) roasted cashews (or peanuts) (see Note 6)

1 big handful (14g) cilantro leaves and tender stems

A few squeezes of lime juice

Directions at rainbowplantlife.com

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