Description
This vibrant and flavorful recipe features baked extra-firm tofu glazed with a rich, spicy peanut sauce, served alongside fragrant coconut-lime jasmine rice and peppery greens. The dish is lifted by pickled baby bell peppers and a tangy lime dressing, offering a perfect balance of sweet, savory, tangy, and spicy notes in a wholesome, plant-based meal.
Ingredients
Scale
For the Pickled Peppers
- 2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
- 2/3 cup lime juice (from about 5 limes), plus an additional 4 tablespoons lime juice divided
- Zest of 1 lime
- Kosher salt
- 8 baby bell peppers or 1 medium bell pepper (any color), stemmed and thinly sliced lengthwise
- Freshly ground black pepper
For the Coconut-Lime Rice
- 1 cup long-grain rice (such as jasmine or basmati)
- 1/2 cup full-fat coconut milk
- 1 cup water
- Kosher salt, to taste
- Lime zest (from 1 lime)
- 1/2 of the sliced scallions (from 2 scallions), thinly sliced
For the Peanut Sauce and Tofu
- 2 (14-ounce) packages extra-firm tofu, drained and sliced crosswise into 1/4-inch thick pieces
- 1 cup smooth, natural peanut butter
- 1 tablespoon red miso paste
- 1 tablespoon grated fresh ginger
- 1 tablespoon fish sauce (optional)
- 2 teaspoons chopped habanero pepper (stem and seeds removed) or 1 tablespoon sambal oelek
- 2 tablespoons buckwheat honey or molasses, divided
- 2 tablespoons peanut or vegetable oil
- Kosher salt, to season tofu and sauce
For Serving
- 3 cups peppery greens (such as arugula, mizuna, or baby mustard greens)
- Remaining sliced scallions
Instructions
- Preheat Oven and Prepare Pan: Heat your oven to 450°F (230°C) and lightly brush a large rimmed baking sheet with peanut or vegetable oil to prevent sticking and help the tofu brown evenly.
- Pickle the Peppers: In a small bowl, mix 4 tablespoons of lime juice with 1/2 teaspoon kosher salt until dissolved. Add the thinly sliced bell peppers and season with a few grinds of black pepper. Set aside to allow the peppers to gently pickle and develop tanginess.
- Cook Coconut-Lime Rice: In a small pot, combine the rice, water, and coconut milk. Season with salt and bring to a gentle simmer over medium-low heat. Cover and cook until the rice is tender and the liquid is absorbed, about 12 to 15 minutes. Remove from heat and keep covered until serving.
- Prepare Peanut Sauce: In a medium bowl, whisk together 4 tablespoons lime juice, peanut butter, red miso paste, grated ginger, fish sauce if using, chopped habanero (or sambal), 2 tablespoons oil, 1 tablespoon buckwheat honey, and 3/4 cup water. Stir until smooth and season with salt to taste. This sauce will both glaze the tofu and serve as a dressing later.
- Roast the Tofu: Arrange the tofu slices in a single layer on the oiled baking sheet. Season lightly with kosher salt. Spoon approximately 2 tablespoons of the peanut sauce over each tofu slice, letting the glaze coat the top and sides. Drizzle with additional oil and roast in the oven for 18 to 20 minutes until the glaze is set, deep brown, and caramelized around the edges.
- Make Dressing: To the leftover peanut sauce in the bowl, add the remaining lime juice and 1 tablespoon buckwheat honey. Stir well to create a flavorful, vibrant dressing and set aside.
- Finish the Rice: Once the rice is ready, fluff it with a fork and gently fold in the lime zest and half of the sliced scallions for brightness and mild onion flavor.
- Assemble the Bowls: Divide the peppery greens evenly among serving bowls. Add the coconut-lime rice on top of the greens, then layer the roasted tofu slices over the rice.
- Serve: Spoon the prepared peanut dressing over the tofu and rice. Garnish with the pickled bell peppers and the remaining scallions for color, crunch, and a tangy contrast to the rich peanut sauce.
Notes
- You can use any color bell pepper for the pickled peppers – red, yellow, or orange will all add nice sweetness and color.
- Adjust the heat level in the peanut sauce by varying the amount of habanero or sambal according to your preference.
- For a vegan version, omit the fish sauce and replace the honey with maple syrup or agave.
- Pressing the tofu well before slicing improves the texture and helps it absorb the sauce better.
- This dish is perfect for meal prep—store components separately and combine when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian Fusion
Keywords: baked tofu, peanut sauce, coconut-lime rice, vegetarian, plant-based, Asian fusion, healthy dinner, baked tofu recipe
