# Ingredient List:
→ Tofu
01 - 14 oz extra-firm tofu, drained and pressed
02 - 1 tablespoon soy sauce
03 - 1 tablespoon olive oil
04 - 2 tablespoons cornstarch
→ Rice
05 - 1 cup brown rice, rinsed
06 - 2 cups water
07 - 1/2 teaspoon salt
→ Peanut Sauce
08 - 1/4 cup (4 tablespoons) creamy peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon maple syrup (use for vegan) or honey
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 1 clove garlic, minced
14 - 2 to 4 tablespoons warm water, to thin
→ Bowl Toppings
15 - 1 carrot, julienned
16 - 1 small cucumber, thinly sliced
17 - 1 red bell pepper, thinly sliced
18 - 2 spring onions, thinly sliced
19 - A small handful fresh cilantro or mint leaves
20 - 1 tablespoon toasted sesame seeds
21 - Lime wedges, to serve (optional)
# Steps:
01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Drain the tofu and press between paper towels or a clean cloth with a weighted pan for 10–15 minutes to remove excess moisture. Cut into approximately 3/4-inch (about 2 cm) cubes.
03 - In a bowl, toss the tofu cubes with soy sauce and olive oil until evenly coated. Sprinkle with cornstarch and toss again to create a light, even dusting.
04 - Arrange tofu in a single layer on the prepared sheet and bake 25–30 minutes, turning once halfway through, until the exterior is golden and crisp.
05 - While the tofu bakes, combine rinsed brown rice, water and salt in a medium saucepan. Bring to a boil, reduce to a low simmer, cover and cook 30–35 minutes until tender. Remove from heat and fluff with a fork.
06 - Whisk together peanut butter, soy sauce, maple syrup (or honey), rice vinegar, sesame oil and minced garlic. Add warm water 1 tablespoon at a time until the sauce reaches a smooth, pourable consistency.
07 - Julienne the carrot, thinly slice the cucumber and bell pepper, and slice the spring onions. Roughly chop herbs if needed and arrange toppings for assembly.
08 - Divide the brown rice among four bowls. Top each with a portion of crispy tofu, arrange vegetables and herbs, drizzle generously with peanut sauce, and finish with toasted sesame seeds and lime wedges if desired.
09 - Store leftover peanut sauce in an airtight container refrigerated for up to 5 days. Re-crisp baked tofu in a hot oven for a few minutes before serving if reheating.
