# Components:
→ Tofu
01 - 14 ounces extra-firm tofu, pressed and cut into 3/4-inch cubes
02 - 1 tablespoon soy sauce
03 - 1 tablespoon olive oil
04 - 2 tablespoons cornstarch
→ Rice
05 - 1 cup brown rice, rinsed
06 - 2 cups water
07 - 1/2 teaspoon salt
→ Peanut sauce
08 - 4 tablespoons creamy peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon maple syrup (use maple syrup for a vegan option; honey may be used otherwise)
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame oil
13 - 1 clove garlic, minced
14 - 2 to 4 tablespoons warm water, to thin
→ Bowl toppings
15 - 1 carrot, julienned
16 - 1 small cucumber, sliced
17 - 1 red bell pepper, sliced
18 - 2 spring onions, thinly sliced
19 - Handful fresh cilantro or mint leaves
20 - 1 tablespoon toasted sesame seeds
21 - Lime wedges, optional
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper or lightly oil the sheet to prevent sticking.
02 - Drain tofu and press between folded paper towels or a clean kitchen towel with a weight for 10–15 minutes to remove excess moisture; cut into 3/4-inch cubes.
03 - In a mixing bowl, toss the tofu cubes with 1 tablespoon soy sauce and 1 tablespoon olive oil until evenly coated; sprinkle 2 tablespoons cornstarch over the tofu and toss again to coat each piece.
04 - Arrange tofu in a single layer on the prepared baking sheet and bake at 425°F for 25–30 minutes, turning once halfway through, until golden brown and crisp at the edges.
05 - While the tofu bakes, combine 1 cup rinsed brown rice, 2 cups water and 1/2 teaspoon salt in a medium saucepan; bring to a boil, reduce heat to low, cover and simmer 30–35 minutes until the rice is tender; remove from heat and fluff with a fork.
06 - Whisk together 4 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil and the minced garlic; add 2 to 4 tablespoons warm water, a tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
07 - Julienne the carrot, slice the cucumber and bell pepper, and thinly slice the spring onions; pick and lightly chop herbs if desired.
08 - Divide the cooked brown rice among four bowls, top with the crispy tofu and arranged vegetables, drizzle generously with the peanut sauce, sprinkle with toasted sesame seeds and serve with lime wedges.
