Baked Tofu Rice Bowl with Edamame, Cilantro & Spicy Peanut Sauce

Directions

1. Press the tofu briefly to remove excess moisture, then cut it into halves lengthwise and place on a baking sheet.
2. Rinse jasmine rice under cold water, then transfer to a small saucepan with water and bring to a boil; reduce heat, cover, and simmer until the water is absorbed, about 15–18 minutes, then let it rest off heat for 5 minutes.
3. Mix a spice paste in a medium bowl by combining the oil with the listed spices, then toss the cubed tofu in the paste to coat.
4. Spread the coated tofu on the baking sheet in a single layer and bake in a preheated oven, turning once, until evenly golden brown, about 20 minutes.
5. Whisk peanut butter, soy sauce, water, rice vinegar, oil, and chili-garlic sauce in the reserved bowl to make the sauce; set aside.
6. Prepare the vegetables by washing, then dicing the red pepper, grating the carrot, and slicing the shallot; set aside.
7. Rinse the edamame in hot running water to defrost and drain well.
8. Shave cilantro leaves from the stems, discard stems, and mince the leaves.
9. To assemble, divide the cooked rice into bowls, top with baked tofu, vegetables, edamame, and cilantro, then drizzle with the peanut sauce.
10. Serve and enjoy the balanced textures of soft rice, crisp vegetables, and creamy, tangy sauce.