2clovesgarlic(just use 1 if you want a more subtle garlic flavour)
1inchpiece fresh ginger
2tablespoonsmaple syrupor brown or coconut sugar
2 to 3teaspoonsSrirachaor sambal oelek (or other hot sauce)
up to ½ cup / 120mlswater or canned coconut milkto thin
Add all of the peanut sauce ingredients to a blender or food processor starting with only half of the coconut milk/water. Blend until smooth. Once smooth, add more water or coconut milk to thin as necessary and pulse in between additions. The amount of liquid you need to add will depend on how thick or runny your peanut butter was. Add as much as you need to get the sauce thickness you like. Bear in mind that it will thicken as it sits so a touch thinner will likely be perfect by the time you use it. No blender? If you don't have a blender, grate or mince the garlic, ginger and zest very finely, then whisk everything together in a bowl.
Preheat oven to 400°F (200 °C).
Rinse the rice well in a sieve until the water runs clear. Be sure to let it drain really well and shake out any excess water.
Add the rice to a medium saucepan. Pour in the canned coconut milk, water and salt. Zest the limes and add it to the pan. Give it all a stir then leave the pan of rice on the stovetop but don't turn it on just yet. Keep the limes aside to juice later.
Open the tofu, drain any excess water then lay it on its side and cut carefully lengthways into ½ inch thick large slices. Different blocks of tofu are different thicknesses but most you will get 2 or 3 slices. Take each of those slices and cut them into triangles. Lay the tofu triangles out in a large dish or plate and set aside for a minute while you make the glaze.
In a small bowl mix up all of the glaze ingredients. Pour the glaze over the tofu triangles and coat each one. Make sure the bottom, top and sides are covered. I find it best to use one clean hand to do this. When using tongs or other implements you end up breaking little pieces of tofu off no matter how careful you are.
Line a large metal baking tray (it must be metal not a glass dish) with a silicone baking mat or parchment paper. Ideally and for easier cleanup, use an extra-large tray that will enable you to add the broccoli too a bit later on. Don't worry if you don't have one big enough though, you can always use another.
Lay each tofu triangle onto the tray (at one end if the broccoli will be sharing it later). Don't overlap the triangles and make sure they are in a single layer. Keep the dish with the remaining glaze in it as you will need it later. Bake the tofu for 15 minutes.
Remove from the oven. Flip over each triangle and brush it with some more glaze (keeping the remaining glaze remnants for later). Then add the broccoli florets to the other side of the tray (or another lined tray if it won't fit). Drizzle the broccoli with oil, sprinkle with salt and pepper and toss it about a bit then make sure it is spread out in a single layer, ideally with a little space around each floret.
Put the tofu and broccoli in the oven and bake for another 25 to 30 minutes.
As soon as the tofu and broccoli have gone in the oven turn the burner under the pan of rice to medium-high. Don't put the lid on the pan. As soon as it starts to bubble, but just before it reaches a rolling boil, turn the heat to the lowest setting and cover with a tight-fitting lid. Cook for 10 minutes then turn off the heat and leave it alone for another 10 to 15 minutes. Do not open the lid at all during this time.
Keep an eye on the tofu while it bakes. You want the tofu to be really caramelized (dark brown, almost black around the edges and on the corners and the broccoli to be golden in places and getting crispy. If it starts to look done before the rice is ready, turn the oven down to its lowest setting.
While you are waiting put the shredded coconut in a small frying pan (just dry, no need for any oil) and toast it over medium-low heat. Keep it moving and remove from the heat as soon as it's starting to turn a deep golden brown. It will only take a couple of minutes. Don't leave it alone during this time as it can turn from golden to black very quickly. Leave it to cool. Note that you can do this at any time in advance and store it in an airtight container.
After the resting time is up, remove the lid from the rice. Squeeze over the juice from the 2 limes you zested earlier and fluff it up with a fork (don't use a spoon). Then add the optional cilantro and give it a quick stir through with the fork. Pop the lid back on for a minute to keep it warm.
Remove the tofu and broccoli from the oven and brush the tofu quickly again with the last remnants of glaze to make them shiny and sticky.
Assemble the bowls. Put some coconut rice in each one. Scatter it with the toasted coconut. Top with the broccoli and tofu then drizzle generously with peanut sauce.
This recipe is an amalgamation of my Baked Tofu, Coconut Lime Rice and my Peanut Sauce recipes. You will probably have some peanut sauce leftover. It can be used as a dip, salad dressing, stir fry sauce, marinade, or tossed through noodles. It also freezes well. Gluten-free? To make this recipe gluten-free use gluten-free soy sauce, gluten-free Tamari, coconut aminos or liquid aminos. Oil-free - Sesame oil gives a lovely flavour to the sauce but if you don't consume added oils or don't have any, feel free to omit it.Peanut allergy? - Use a different nut or seed butter. The sauce is great with almond butter or cashew butter and also works well with sunflower seed or pumpkin seed butter. All of the individual components of these vegan tofu bowls meal can be cooked/made in advance and reheated.The toasted coconut - Can be toasted and stored in an airtight container weeks ahead. It will keep indefinitely.The tofu - You can prep it in advance and leave it soaking in the marinade in the fridge for up to 3 days before baking, or you can make it and bake it as instructed and store it in the fridge. Reheat it when you want to put your tofu bowls together. I love the texture of it, even more, when it's reheated!
To reheat in the oven - Bake on a baking tray at 350°F (175 °C) for about 15 minutes.
To reheat in an air fryer - Pop it in on 350°F for about 10 minutes making sure to flip halfway.
The sauce - Can be made and stored it in a jar in the fridge. It will keep for about 7 to 10 days if you made it with water, and about 4 to 5 days if you used coconut milk. It does thicken up as it sits so thin it with a little water or coconut milk when you come to use it. You can also freeze it for up to 2 months. Defrost overnight in the fridge and thin as necessary with a drop of water or coconut milk.The broccoli - You can prep it then store in a sealed container in the fridge for a couple of days before cooking. You can also roast it along with the tofu and store it in the fridge. It reheats really well.
To reheat in the oven - Bake on a baking tray at 350 °F for about 10 minutes.
To reheat in an air fryer - Cook it on 350 °F for about 5 minutes shaking at half-time.
The rice - Best cooked fresh but you can prep it ahead or store leftovers if you need to. Put the freshly cooked rice in a shallow container and refrigerate or freeze as soon as possible. The shallower the container the quicker it will cool. Do not let it sit out on the counter. Leave the lid off at first to encourage quicker cooling, then once it’s completely cool, cover and store in the refrigerator for 3 to 5 days or freeze for up to 1 month.To reheat on the stovetop -Place in a pan over low heat. Add 1 or 2 tablespoons of water to the pan, cover with a lid, and stir occasionally until it’s piping hot (165ºF preferably).To reheat in a microwave - Place in a dish with 1 or 2 tablespoons of water. Cover with a lid and microwave for 3 to 4 minutes or until heated through.Do not reheat rice more than once.To defrost - Do not defrost the rice at room temperature. Either reheat it straight from the freezer or let it defrost in the fridge overnight.For meal prep - Make the peanut sauce and keep in a sealed container in the fridge. Toast the coconut and keep it in an airtight container. Add the cooked rice to the meal prep containers and cool it very quickly, then top it with baked tofu and roasted broccoli. Store in the fridge for 3 to 5 days. Reheat in a microwave until piping hot then top with sauce and coconut when serving.