Baked tofu with peanut sauce

Ingredients

For 4 servings.

Volume measures: 1 cup = 240 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml. Use gram quantities where provided.

• 400 g extra-firm tofu, drained
• 1½ tbsp olive oil
• Salt and black pepper to taste
• 2 tbsp potato starch
• 1 tbsp toasted sesame seeds
• 56 g peanut butter
• 1 garlic clove, grated
• 20 g tamarind paste
• Zest of 1 lime
• 25 g soy sauce
• 15 g vegan sambal oelek
• 8 g coconut sugar
• ½ tsp ground coriander
• ⅛ tsp ground cinnamon
• 400 g broccolini, trimmed
• 170 g shelled edamame
• 1½ tsp toasted sesame oil
• 450–600 g cooked brown rice
• 45 g toasted cashews
• 14 g fresh coriander
• Lime juice to taste

Step-by-step method

1. Heat the oven to 220°C. Drain and press tofu in a towel for 10–15 minutes; dice.
2. Mix peanut butter, grated garlic, tamarind, lime zest, soy sauce, sambal, sugar, ground coriander and cinnamon.
3. Coat tofu with oil, salt, pepper and starch. Spread on a lined tray and bake for 20 minutes.
4. Boil broccolini and edamame for about 3 minutes. Cool in iced water, drain well and dress with sesame oil.
5. Lower the oven to 175°C. Toss tofu with half the peanut sauce and sesame seeds; bake for another 10 minutes.
6. Thin the remaining sauce with a few teaspoons of water. Serve tofu and vegetables over hot brown rice with sauce, cashews, coriander and lime.