Baked Peanut Tofu

• 1 (~14 oz/400g) block of extra-firm tofu, drained ↔ Replace
• 1 ½ tablespoons neutral-flavored oil or olive oil ↔ Replace
• Kosher salt and freshly cracked black pepper ↔ Replace
• 2 tablespoons potato starch ((or arrowroot powder) ) ↔ Replace
• 1 tablespoon roasted sesame seeds ↔ Replace
• ¼ cup (56g) creamy peanut butter ((preferably unsalted) (see Note 1)) ↔ Replace
• 1 fat garlic clove, (grated or crushed with a press) ↔ Replace
• 1 tablespoon (20g) tamarind paste or tamarind concentrate ((see Note 2)) ↔ Replace
• 1 large lime (zested) ↔ Replace
• 1 ½ tablespoons (25g) tamari or soy sauce ↔ Replace
• 1 tablespoon (15g) sambal oelek or chili-garlic sauce ((see Note 3)) ↔ Replace
• 1 tablespoon (8g) coconut sugar ((or organic cane/brown sugar; see Note 4)) ↔ Replace
• ½ teaspoon ground coriander ↔ Replace
• ⅛ teaspoon ground cinnamon ↔ Replace
• 2 to 3 bunches broccolini (~14 oz / 400g) (, thick ends trimmed (see Note 5)) ↔ Replace
• 6 ounces (170g) shelled edamame ↔ Replace
• 1 ½ teaspoons toasted sesame oil ↔ Replace
• 3 to 4 cups 450 to 600g cooked rice (brown or white) ↔ Replace
• ⅓ cup (45g) roasted cashews (or peanuts) ((see Note 6)) ↔ Replace
• 1 big handful (14g) cilantro leaves and tender stems ↔ Replace
• A few squeezes of lime juice ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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