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Baked Tofu With Peanut Sauce and Coconut-Lime Rice
DINING AND COOKING17Ingredients
65Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. peanut oil (plus more for brushing the pan and drizzling)
- 2/3 cup lime juice (from about 5 limes, and zest of 1 lime)
- kosher salt
- 8 baby bell peppers (or 1 medium bell pepper, any color will do, stemmed and thinly sliced lengthwise)
- black pepper
- 1 cup natural peanut butter (smooth)
- 2 Tbsp. buckwheat honey (or molasses)
- 1 Tbsp. red miso
- 1 Tbsp. fish sauce (optional)
- 2 tsp. habanero pepper
- 1 Tbsp. sambal
- 1 Tbsp. grated ginger
- 28 oz. extra firm tofu (drained and sliced crosswise, 1/4-inch thick)
- 1 cup long grain rice (like jasmine or basmati)
- 1/2 cup full fat coconut milk
- 2 scallions (trimmed and thinly sliced)
- 3 cups greens (peppery, like arugula, mizuna or baby mustard greens)
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