PEANUT TOFU WITH COCONUT RICE #vegan #vegetarian

Shelled nut Tofu with Coconut Rice is a delightful 30 moment feast, ideal for occupied weeknights when you don't have much time to cook! The shelled nut sauce is amazing; children and grown-ups the same will swoon over it. Skirt the conveyance; this preferences so much better!

I think this shelled nut tofu with coconut rice will be your new closest companion. In addition to the fact that it is anything but difficult to make with straightforward fixings you likely as of now have, however it's INSANELY flavorful. This shelled nut tofu tastes such a great amount of superior to anything you can request out! Goodness, and it very well may be prepared in pretty much 30 minutes. It is safe to say that you are with me yet?

May substitute unsweetened cashew, almond or soy milk for the full fat coconut milk, whenever wanted. It won't be as heavenly and velvety, however it will at present taste great.

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Ingredients
Crispy Baked Tofu

• (2) 14-ounce blocks extra-firm tofu, pressed
• 3 tablespoons low sodium soy sauce (tamari for gluten free)
• 2 tablespoons cornstarch
• spray oil

Coconut Rice

• 1 cup uncooked white rice
• 1/2 cup full fat coconut milk
• 1 1/4 cups water
• pinch of salt

Peanut Sauce

• 1/2 cup creamy peanut butter
• 1 cup full fat coconut milk
• 2 tablespoons low sodium soy sauce (tamari for gluten free)
• 2 tablespoons maple syrup
• 2 teaspoons fresh grated ginger
• 2 garlic cloves, minced
• 2 tablespoons fresh lime juice (about 1 lime)

Optional for serving

• chopped cilantro, peanuts
• steamed kale or broccoli

Instructions

1. Press the tofu by wrapping in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for at least 30 minutes if possible and up to an hour. (Skip this step by purchasing firm tofu in a vacuum pack.)
2. Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper. Slice the tofu into 2 inch squares or rectangles and place in a large bowl. Drizzle on the soy sauce and toss gently to combine. Sprinkle on the cornstarch and toss to combine, gently (I always use my hands.)
3. Spray the parchment paper with oil. Arrange the tofu pieces evenly on the pan, spray the tops lightly with oil and bake for 25 minutes until crispy and lightly golden brown. 
4. Once the tofu is baking, make the coconut rice: Rinse the rice, then add it to a medium pot, along with the coconut milk, water and a pinch of salt. Bring to a boil, then let simmer for 18 minutes. Turn off the heat, and fluff with a fork. You will use the rest of the coconut milk for the peanut sauce.
5. Once the rice is cooking, make the peanut sauce: In a large pan, add all the sauce ingredients and turn the heat to medium. Stir constantly, until smooth and creamy, about 5-10 minutes. 
6. When the tofu is done baking, carefully add it to the pan with the sauce, and stir to coat the tofu pieces. Serve immediately over the coconut rice, sprinkling peanuts and cilantro on top, if desired. 

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