Peanut Sauce Tofu

For as long as I can remember, peanut butter has been one of my favorite foods. As a kid, I loved the many sandwich options, such as the classics peanut butter and jelly, or peanut butter and banana. I love it in cookies or drizzled with honey in a yogurt bowl. Beyond sweets, peanut butter can be a wonderful and versatile ingredient in savory dishes. From West African peanut soups and stews to Thai satay sauce. Here a vibrant peanut sauce with lime and ginger is used as a glaze for baked tofu. Served over a coconut-lime rice, and garnished with sweet red peppers, this healthy recipe makes a satisfying meal in a bowl.

Ingredients:

2 tablespoons canola or avocado oil, plus more

Juice of 5 limes (about 2/3 cup)

Zest of 1 lime

Salt and black pepper

1 medium red bell pepper, thinly sliced lengthwise

2 (14-ounce) packages extra-firm tofu

1 cup long-grain rice, such as jasmine or basmati

½ cup full-fat coconut milk

1 cup smooth peanut butter

1 tablespoon red miso

1 tablespoon grated ginger

1 tablespoon fish sauce (optional)

1 jalapeño, seeded and chopped

2 tablespoons molasses, divided

3 cups fresh arugula or mizuna greens

2 scallions, thinly sliced

Sesame seeds

Directions:

Preheat the oven to 450 degrees and lightly brush a large baking sheet with oil.

In a small bowl, combine 4 tablespoons of the lime juice with a pinch of salt. Stir until the salt dissolves, then add the sliced red peppers, and a crack of black pepper. Stir to coat the peppers in the lime juice and set aside to marinate.

Drain the tofu and slice crosswise into ¼-inch thick slabs. Arrange the slices on a plate lined with paper towels and allow to continue draining. Set aside.

In a small pot, combine the rice with 1 cup of water and the coconut milk. Season with a generous pinch of salt and bring to a boil. Reduce heat to maintain a gentle simmer and cover the pot with a tight lid. Cook until the rice is just tender, about 12 to 15 minutes. Remove from the heat and let the rice sit, covered.

Meanwhile, in a medium bowl, whisk together 4 tablespoons of lime juice with the peanut butter, miso, ginger, fish sauce, jalapeño, 2 tablespoons oil, 1 tablespoon molasses, and ¾ cup water. Stir until smooth and season to taste with salt.

Next, arrange the sliced tofu in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over the top, spreading to cover the surface and allowing some to run down the sides. Drizzle a little oil over the tops and set pan in hot oven. Roast until the peanut sauce sets as a glaze and caramelizes around the edges, about 18 to 20 minutes. While the tofu is roasting, add the remaining lime juice and 1 tablespoon of molasses to the remaining peanut sauce. Whisk to make a dressing. Taste and adjust seasoning and set aside.

Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Taste and add more salt if needed. Divide the arugula greens among serving bowls, then top with rice and slices of tofu. Drizzle more of the peanut dressing over everything and garnish the bowls with some of the marinated peppers. Sprinkle tops with sliced scallions and a sprinkle of sesame seeds.

Notes:

This peanut sauce could be made a day ahead and stored in the refrigerator, allowing the flavors to meld. The fish sauce, a common ingredient in Southeast Asian cuisine, gives the sauce a deep umami flavor. If omitted, this recipe can be made vegan. For omnivores, this peanut sauce would be fantastic slathered on grilled chicken or pork skewers.

To add more brightness, you could add some rice vinegar to the sauce when making the dressing for finishing the dish. You could also use rice vinegar in place of the lime juice for the marinated peppers.

This dish makes a vibrant and satisfying vegetarian entrée or could be a side dish to grilled meat or seafood.

Enjoy.