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https://cooking.nytimes.com/recipes/1020530-baked-tofu-with-peanut-sauce-and-coconut-lime-rice?campaign_id=58&em_pos=medium&emc=edit_ck_20200523&instance_id=18709&nl=cooking&nl_art=2&ref=headline®i_id=87604040&segment_id=28973&te=1&user_id=d41b9409e720b605944de6d98e5b8dc2
Recipe By: cooking.nytimes.com
Shared By Tocco
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Baked Tofu With Peanut Sauce And Coconut-Lime Rice Recipe
Recipe By: cooking.nytimes.com
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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