Baked Tofu With Peanut Sauce and Coconut-Lime Rice
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By cooking.nytimes.com
Baked Tofu With Peanut Sauce and Coconut-Lime Rice
Instructions
Cook:25min
Updated at: Fri, 13 Dec 2024 00:52:12 GMT
Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
43
High
Nutrition per serving
Calories970.4 kcal (49%)
Total Fat58.6 g (84%)
Carbs81.8 g (31%)
Sugars19.3 g (21%)
Protein40.8 g (82%)
Sodium687.6 mg (34%)
Fiber10.5 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonspeanut oil
or vegetable, plus more for brushing the pan and drizzling
5limes
2/3 cup lime juice, from about, and zest of 1 lime
kosher salt
8baby bell peppers
or 1 medium bell pepper, any color will do, stemmed and thinly sliced lengthwise
black pepper
1 cuplong-grain rice
like jasmine or basmati
½ cupfull-fat coconut milk
1 cupnatural peanut butter
smooth
1 tablespoonred miso
1 tablespoongrated ginger
1 tablespoonfish sauce
optional
2 teaspoonshabanero pepper
chopped, stem and seeds removed
2 tablespoonsbuckwheat honey
or molasses
2 x 14 ounceextra-firm tofu
package, drained and sliced crosswise, 1/4 - inch thick
3 cupspeppery greens
like arugula, mizuna or baby mustard greens
2scallions
trimmed and thinly sliced
Instructions
View on cooking.nytimes.com
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