I saw this (original) recipe on Babble.com and it looked super easy, fast and delicious. How can I not love that combination? Before I even started cooking, I modified the recipe a bit and doubled the amount of sauce I made. We like a lot of sauce over here. Don’t like tofu? Just swap it out for your preferred protein. Save time by prepping the sauce and protein while the rice cooks. The star of this recipe is really the peanut sauce. So. Super. Good.
Prepare the rice according to the directions on the package. Set aside.
In a blender, add the peanut butter, soy sauce, lime zest and juice, maple syrup, water and hot chili sauce.
Puree and taste. Adjust levels as preferred. Just before using it, give it a few pulses again to mix everything together once more.
Heat a large non-stick pan over high heat.
Cut the tofu rectangles in half to create smaller rectangles.
Sprinkle salt and pepper over one side of the tofu and place tofu, seasoned side down, onto the hot pan. Leave alone for 2-3 minutes until a light brown crust begins to form. Sprinkle top side of tofu with more salt and pepper and flip.
Cook for an additional 2-3 minutes.
Remove to a plate and lower the pan’s heat to medium-low. Cut the tofu into 1-inch cubes.
Into the same pan as you cooked the tofu, heat the cooked rice for 1 minute then add the carrots, greens and a few small drops of the sesame oil.
Heat through 1-2 minutes, stirring occasionally. Turn off the heat.
Spoon rice onto plates or shallow, wide bowls and top with a few spoonfuls of sauce. Add the tofu and add more sauce.