It’s been a crazy work week for me, and hubs has so kindly taken over dinner duties the past few days. So I’m proud to say that this is a guest post from my boo – he chose the dish, he cooked it, he photographed it, without any input from me! I think this blog thing is rubbing off on him, and he did a damn good job.
This dish is full of protein and is crazy good. The tofu gets crispy in the oven and works perfectly with the smooth and creamy peanut sauce. Hubs also made an easy coconut rice to soak up the peanut sauce; the coconut milk turns plain white rice up a notch and it rounds out this dish with its freshness of flavor.
Hubs didn’t have an entire block of tofu, so our sauce-to-tofu ratio was a bit off, but if you use an entire block of tofu as the recipe suggests, you’ll be golden!
Based on a recipe by Nora Cooks and made by hubs!
1 block extra-firm tofu, pressed and cubed
5 Tbsp soy sauce, divided
2 Tbsp flour
1 cup white rice
1 1/2 cups coconut milk, divided
1 1/4 cups water
pinch of salt
1/2 cup peanut butter
2 Tbsp maple syrup
2 tsp fresh grated ginger
2 garlic cloves, minced
2 Tbsp lime juice
Chopped cilantro for garnish
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Slice the tofu into 2 inch cubes and drizzle with 3 Tbsp soy sauce. Sprinkle on the flour and gently toss to combine. Place the tofu on the baking sheet and bake for 25 minutes or until golden brown. Add the rice to a medium pot, along with 1/2 cup 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. Meanwhile, in a large pan, add peanut butter, 1 cup coconut milk, 2 Tbsp soy sauce, maple syrup, ginger, garlic, lime juice over medium heat. Stir constantly, until smooth and creamy, about 5-10 minutes. Carefully stir baked tofu into sauce. Serve immediately over the coconut rice, sprinkling cilantro on top, if desired.
Serves 2 generously!