Creamy Coconut Rice with Five Spice Tofu

Ingredients:

For the Tofu:

• 10-12 ounces super-firm tofu (or extra-firm tofu)
• 1 heaping teaspoon kosher salt
• 1 heaping teaspoon Chinese five spice powder
• 1 teaspoon onion powder
• 2 tablespoons neutral-flavored oil (such as avocado or grapeseed oil)  

For the Rice and Vegetables:

• 1 1/2 tablespoons neutral-flavored oil
• 1 bunch scallions (about 6), sliced thinly (save dark greens for garnish)
• 6 garlic cloves, finely chopped
• 1 ½ inch piece ginger, minced or grated
• 1 serrano or Fresno chile pepper, finely chopped  
• 4 medium carrots, scrubbed and chopped (or 2 heaping cups small cauliflower florets)
• 1 teaspoon Chinese five spice powder
• ½ teaspoon white pepper
• 1 teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ¼ teaspoon kosher salt
• 1 cup (200g) medium-grain white rice (e.g., Calrose or arborio rice)
• 1 ½ cups (360 mL) vegetable broth
• 1 (13.5-ounce / 400 mL) can full-fat coconut milk  
• 1 tablespoon tamari or soy sauce (tamari for GF)
• 1 teaspoon agave nectar or maple syrup
• 1 small or medium red (or orange or yellow) bell pepper, thinly sliced
• 2/3 cup (95g) roasted, salted peanuts, roughly chopped  
• 1 big handful cilantro leaves and tender stems, chopped
• 1 medium lime, zested and juiced

Instructions:

1. Prep the Tofu: Slice tofu into 4 vertical slabs. Gently squeeze excess water from super firm tofu. Press extra firm tofu with a heavy cookbook for 10 minutes.
2. Rinse Rice: Rinse rice under cool tap water until water runs clear.
3. Preheat Oven: Preheat oven to 375°F/190ºC.
4. Season Tofu: Tear tofu into chunks and toss with salt, five spice powder, and onion powder.
5. Cook Tofu: Heat oil in a frying pan over medium-high heat. Add tofu and cook for 2-3 minutes per side, or until browned.
6. Sauté Vegetables: Heat oil in a Dutch oven or other oven-safe pot. Add scallions, garlic, ginger, chile pepper, carrots, five spice powder, white pepper, coriander, turmeric, and salt. Cook, stirring frequently, for 2-3 minutes.
7. Add Rice: Add rice and stir to coat. Pour in vegetable broth, coconut milk, tamari, agave, bell pepper, and peanuts. Bring to a boil.
8. Simmer and Bake: Cover the pan and simmer for 20 minutes, or until rice is tender. Add cooked tofu, stir to combine, and cover the pan again. Transfer to the oven and bake for 20 minutes.
9. Finish and Serve: Stir in cilantro, scallion greens, lime zest, and lime juice. Season with salt and pepper. Serve hot.

Enjoy your delicious Five Spice Tofu with Coconut Rice and Vegetables!