Name: Baked Tofu Rice Bowl with Edamame, Cilantro & Spicy Peanut Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 medium carrots; 1 small bunch cilantro; 3 cups edamame; 3 (340 g) pkgs extra firm tofu; 1 ½ cups jasmine rice; 3 red bell peppers; 2 shallots; black pepper; chili-garlic sauce; cinnamon, ground; cumin, ground; garlic powder; natural peanut butter; rice vinegar; salt; soy sauce; toasted sesame oil; turmeric, ground

Baked Tofu Rice Bowl with Edamame, Cilantro & Spicy Peanut SauceBaked Tofu Rice Bowl with Edamame, Cilantro & Spicy Peanut Sauce — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 medium carrots

1 small bunch cilantro

3 cups edamame

3 (340 g) pkgs extra firm tofu

1 ½ cups jasmine rice

3 red bell peppers

2 shallots

black pepper

chili-garlic sauce

cinnamon, ground

cumin, ground

garlic powder

natural peanut butter

rice vinegar

salt

soy sauce

toasted sesame oil

turmeric, ground

Instructions

Preheat oven to 230°C (450°F).

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Meanwhile, using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, place oil and spices in a large bowl; stir to combine the spice paste.

Medium dice tofu, add to the bowl with the spice paste, and gently toss to coat. Divide tofu between two baking sheets and spread out in a single layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until tofu is golden brown, 20-25 minutes. Remove from oven.

Meanwhile, place peanut butter, soy sauce, water, vinegar, oil, and chili-garlic sauce in the reserved bowl. Whisk to combine the sauce and set aside.

Wash and dry the fresh produce.

Trim, seed, and medium dice bell peppers; place on a large plate.

Peel, trim, and coarsely grate carrots; add to the plate with the bell pepper.

Peel and thinly slice shallots lengthwise; add to the plate and set aside.

Place edamame in the colander and rinse under hot, running water (from the tap) to defrost; set aside to drain further.

Shave cilantro leaves off the stems; discard stems and mince the leaves.

To serve, divide rice between bowls; top with baked tofu, bell pepper, carrot, shallot, edamame, and cilantro. Drizzle with sauce and enjoy!

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