Peanut tofu with coconut cilantro rice

https://www.noracooks.com/peanut-buddha-bowl/

Also see NYTimes variation HERE (adds green onions, red peppers, arugula)

Crispy Baked Tofu

▢(2) 14-ounce blocks extra-firm tofu, pressed

▢3 tablespoons low sodium soy sauce (tamari for gluten free)
▢2 tablespoons cornstarch

Coconut Rice (instant pot recipe here)

▢2-3 cups uncooked white basmati or jasmine rice
▢1 can full fat coconut milk
▢add whatever water equals 1:1 ratio with rice (plus a little extra water)
▢1/2 tsp salt

▢1-2 tbsp sugar

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, red bell pepper
▢steamed kale or broccoli

Instructions

TOFU:
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.)
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.)
Spray/brush the parchment paper with oil. 

Arrange the tofu pieces evenly on the pan, brush/spray the tops lightly with oil and bake for 25 minutes until crispy and lightly golden brown.

 
RICE: 

See recipe here

RINSE:
Rinse the rice thoroughly under cold running water until the water runs completely clear, drain; set aside.
PREP:
In a bowl, combine the coconut milk, water, salt, and sugar, mix well.
COOK:
Add the rice to the pressure cooker.
Pour the prepared liquid over the rice, close the lid and make sure the vent is sealed.
Cook the rice on manual ‘high’ pressure for 5 minutes and allow the rice to have a 10-minute natural pressure release.
After the 10 minutes of natural pressure release, release any remaining steam by turning the knob to 'vent' and fluff the rice using a fork.

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.
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.