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6 servings
40 min active time
50 min total time
3.5 (2 votes)
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Original
28 oz 2 blocks of 14 oz | |
3 Tbsp | |
15 fluid oz | |
1 1⁄2 cups | |
1⁄2 cup about 5 limes juiced | |
2 thinly sliced | |
0.67 cup | |
2 Tbsp | |
1 Tbsp grated | |
1 Tbsp | |
1 Tbsp | |
1 Tbsp | |
3 cups | |
3 thinly sliced | |
to taste | |
2 Tbsp |
Amount per serving
Daily %
Calories
595
30%
Total Fat
29 g
37%
Cholesterol
0.79 mg
0%
Sodium
308 mg
13%
Total Carbohydrates
60 g
22%
Fiber
6.6 g
24%
Total Sugar
8.8 g
Proteins
26 g
51%
Calcium
428 mg
33%
Iron
3.8 mg
21%
Potassium
442 mg
9%
Vitamin D
0.76 mcg
4%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Tofu
- 1Preheat oven to 425 degrees and line a baking sheet with parchment paper.
- 2Cut tofu in half lengthwise. Sandwich slices between paper towels and squeeze out as much liquid as possible.
- 3Cube tofu and toss with cornstarch, until coated. Arrange on a baking sheet and cook 20-30 minutes, flipping halfway through.
Coconut Rice:
- 1In a small pot, combine rice with 1 cup water, coconut milk and a pinch of salt. Bring to a boil then reduce heat. Simmer, covered for 15 minutes, until rice is tender. Remove from the heat and let sit, covered, until ready to serve.
Peppers
- 1While tofu and rice are cooking, in a small bowl, stir ¼ cup lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, and a pinch of pepper. Toss to combine and set aside.
Peanut Sauce
- 1Add ¼ cup lime juice, peanut butter, oil, ginger, maple syrup and ¾ cup water to a food processor or blender. Process until smooth and season to taste with salt.
- 2Remove 1 cup peanut sauce to a small bowl and add rice wine vinegar and soy to make the dressing; set aside.
Assembly
- 1Heat a large skillet over medium heat. Once hot, add tofu and remaining peanut sauce. Cook 2-3 minutes, stirring frequently, until tofu is coated in the sauce.
- 2Add the lime zest and HALF of the sliced scallions to the rice, then fluff with a fork.
- 3Divide the rice between bowls. Top with tofu, arugula and peppers. Drizzle the peanut dressing over top and garnish with remaining sliced scallions and black sesame seeds, if desired.
Published by Callan Curtis