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Baked Tofu With Peanut Sauce And Coconut-Lime Rice Recipe

Ingredients

• 2 tablespoons peanut or vegetable oil, plus more for brushing the pan and drizzling
• ⅔ 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 long-grain rice like jasmine or basmati
• ½ cup full-fat coconut milk
• 1 cup smooth, natural peanut butter
• 1 tablespoon red miso
• 1 tablespoon grated ginger
• 1 tablespoon fish sauce (optional)
• 2 teaspoons chopped habanero pepper, stem and seeds removed, or 1 tablespoon sambal
• 2 tablespoons buckwheat honey or molasses
• 2 (14-ounce) package extra-firm tofu, drained and sliced crosswise, 1/4-inch thick
• 3 cups peppery greens, like arugula, mizuna or baby mustard greens
• 2 scallions, trimmed and thinly sliced

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