# Components:
→ Tofu
01 - 14 ounces extra-firm tofu
02 - 1 tablespoon soy sauce
03 - 1 tablespoon olive oil
04 - 2 tablespoons cornstarch
→ Rice
05 - 1 cup brown rice
06 - 2 cups water
07 - 1/2 teaspoon salt
→ Peanut sauce
08 - 1/4 cup creamy peanut butter (4 tablespoons)
09 - 2 tablespoons soy sauce
10 - 1 tablespoon maple syrup
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, thinly sliced
17 - 1 red bell pepper, thinly sliced
18 - 2 spring onions, thinly sliced
19 - Fresh cilantro or mint leaves, to taste
20 - 1 tablespoon toasted sesame seeds
21 - Lime wedges, optional
# Method:
01 - Set the oven to 425°F and line a baking sheet with parchment paper.
02 - Drain the tofu and press between paper towels or a clean cloth for 10 to 15 minutes to remove excess moisture; cut into 3/4-inch cubes.
03 - In a bowl, toss the tofu cubes with soy sauce and olive oil, then sprinkle with cornstarch and toss again to coat evenly.
04 - Arrange the coated tofu in a single layer on the prepared sheet and bake for 25 to 30 minutes, turning once halfway through, until golden and crisp.
05 - While the tofu bakes, rinse the rice, then combine with water and salt in a saucepan; bring to a boil, reduce heat, cover and simmer 30 to 35 minutes until tender; fluff with a fork.
06 - Whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil and minced garlic; add warm water one tablespoon at a time until the sauce reaches a pourable consistency.
07 - Julienne the carrot, slice the cucumber and bell pepper, and thinly slice the spring onions and herbs.
08 - Divide the brown rice among four bowls, top with crispy tofu, arrange the vegetables and herbs, drizzle generously with peanut sauce, sprinkle with sesame seeds and serve with lime wedges if desired.
