Peanut lime tofu with green beans and rice

Method

1. Heat the oven to 220°C (200°C fan). Drain the tofu, wrap it in a clean tea towel and press it under a heavy pan for 10 minutes, then cut into 2 cm cubes.
2. Peel and finely grate the ginger. In a bowl, whisk the peanut butter, tamari, maple syrup, grated ginger, the juice of the lime and 4 tbsp of water until smooth.
3. Toss the tofu with the sesame oil and half of the sauce on a large baking tray, spread it out and bake for 15 minutes.
4. In the meantime, trim the green beans, and deseed the red pepper and cut it into strips.
5. Rinse the rice and put it in a small lidded pan with 300 ml cold water and a pinch of salt. Bring to the boil, cover, cook on the lowest heat for 12 minutes, then leave it covered off the heat.
6. Add the beans and pepper to the tray, turn the tofu over and spoon over the rest of the sauce. Bake for another 12 to 15 minutes, until the beans are tender and the sauce is sticky.
7. Roughly chop the peanuts. Fluff the rice with a fork and serve the tofu and vegetables over it, scattered with peanuts.

Tip Peanut butters differ in thickness. If the sauce will not whisk smooth, warm the jar for a few seconds first or add a little more water.

Photo made with AI.

From Nosha · nosha.app