Peanut Tofu Rice Bowl with Carrots & Broccoli

Directions

1. Rinse the jasmine rice under cold water using a strainer, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. Wash and dry all fresh produce, then peel and either grate or mince the ginger and set it aside.
3. When the liquid boils, stir once, cover the pan, and reduce heat to low. Simmer until the rice absorbs all the liquid, about 15–18 minutes, then keep covered off the heat for 5 minutes.
4. Preheat a stainless skillet over medium-high heat.
5. Drain the tofu and cut it into roughly ¾-inch cubes; lay the pieces on a towel to pat dry.
6. Once the skillet is hot, add virgin coconut oil and swirl to coat the bottom, then add the ginger and cook briefly until fragrant, about 15–30 seconds.
7. Add the tofu to the skillet, season with salt and pepper, and cook until golden brown, 8–10 minutes, stirring occasionally; remove from heat.
8. Cut broccoli into small florets and slice the thicker stems; place in a medium bowl.
9. Peel the carrots, trim ends, coarsely grate them, and transfer to a medium bowl.
10. Return the tofu to the skillet and cook the broccoli in the remaining time, about 2–3 minutes, until just tender.
11. Mince or press the garlic; transfer to a small bowl and juice the lime over it.
12. Whisk in peanut butter, soy sauce, water, honey, crushed red pepper, and lime juice until smooth to form the dressing.
13. To serve, divide the cooked rice among bowls, top with tofu, broccoli, and carrots, drizzle with the peanut dressing, and sprinkle with sesame seeds.