Baked Tofu With Peanut Sauce and Coconut-Lime Rice Recipe (2024)

Make the peanut sauce & peppers ahead of time to make this weeknight-friendly. PEPPERS: slice super thin. Add onion. PEANUT SAUCE: add 3-5 T of rice wine vinegar or ACV; add 3-5 T tamari. Thin with water. TOFU: toss with tamari, olive oil and lime juice, then coat with cornstarch. Bake at 400 for 30 min, flipping halfway. VEGGIES: add thin-sliced carrots to the baking sheet with tofu. Toss with same marinade. CHICKEN: marinade in peanut sauce in baking dish. Bake 400, 35 min. Top w cilantro

A fairly recent Times article said that the Time in an NYT recipe does not include the time to prep ingredients, e.g., no time is included to slice the peppers here or mince the ginger. Strange as a policy, but clarifying to know.

Sauce is good, but browns to a gloppy paste on the tofu. A soy marinade on the tofu, with the peanut sauce served on the side, would be more appealing, and the tofu would be more flavorful, too. And then the tofu could be fried, which would be more appealing. The pickled peppers were great. As someone else suggested, I added the peppers to the pickled onions already in the refrigerator, and they were fabulous. We will have them often.

Having just put this dish in the oven to bake for "...18 to 20 minutes..."--I am baffled as to how the recipe could indicate that the total time for the recipe is "25 minutes."Seriously?It took me five minutes to make the peanut sauce.Another five to slice the peppers and set them aside in the lime juice and sale dressing.Another five to drain and slice the tofu.And at least that long to drizzle the sauce over the tofu.Anyone know some shortcuts I missed here?Color me "Perplexed."

1 cup peanut butter makes for an incredibly thick sauce. Added over 1 cup water just to improve the consistency. Would suggest cutting peanut butter by half.

You make miso ...Very happy

It's a convention of recipe writing that the preparation time assumes that all of the ingredients are ready to be added as specified in the ingredient list. If the ingredient list said 8 whole peppers and only in the preparation instructions were you told to slice the peppers, that would be a reason to include the slicing in the total preparation time. Recipes are written assuming a mise en place, whether or not home cooks work that way.

Pretty tasty meal, but I agree with Brian and others about the sauce – too much, too thick, too rich. I only used 1 tablespoon per tofu slice.. I think it would be difficult to eat with the 2 tablespoons recommended in the recipe. I also ended up with way too much tofu and not enough pickled peppers.If I were to make this again, I would use only one package of tofu, make the peanut sauce thinner (less peanut butter), and put less of it on the tofu, if nothing else.

I made this mostly according to the recipe, with the following changes:- added minced garlic to the peanut sauce- skipped the habanero and subbed some red curry paste, as I have spice-sensitive family members - tossed the scallions (instead of saving for garnish) with some cilantro in with the lime-peppersThis was a tasty recipe, though with all the prep/chopping, etc. it took me WAY WAY more than 25 min, more like 90+ minutes, so I would not classify this as a quick weeknight meal.

Julienned carrots do the sweet-veg crisp pickle thing also.

Overall, it was pretty good. I’d reduce the amount of sauce poured over the tofu from 2 tablespoons to 1 or 1 1/2 and add a bit of lime juice over the dish at the end.

Like others, I handled the tofu separately by pressing, marinating in an Asian marinade for an hour, then pan frying. The peanut blend was a sauce/dressing to top it (using less peanut butter than called for to keep it looser). It’s a nice recipe otherwise, with little personalizations to get it the way you want. Will make again - it’s a good meat-avoidance meal.

I'm a crunchy peanut butter girl - adds texture

- sear tofu to get a crust, then top with sauce and bake

Daikon, cucumber, carrot. All sliced thin on a mandoline.

Yum! I was in the mood for a peanut sauce, but didn’t have any tofu. Made the sauce, rice, and pickled peppers and mixed chickpeas into the sauce. Delicious, and I’m sure it’s very nice with tofu. Might roast some vegetables next time.

Delicious and will definitely make it again. I ran out of miso, so used a little soy. It took a little longer than 25 minutes from start to finish, but will file that in next time.

How is this a 25 minute recipe when the tofu bakes for 18-20 minutes? It's taken me almost an hour to prep and bake. I wish the times for recipes were more realistic... I have a hungry family waiting!

I love the peanut sauce from shesimmers.com (https://shesimmers.com/2009/03/how-to-make-thai-peanut-sauce-my-moms.html) because it has coconut milk in it, which makes it creamier and thinner--might solve some of the issues listed. But I also wouldn't want to cook the tofu with the sauce on it, so I agree that another marinade might be better. The marinade from this site's Crispy Sheet-Pan Noodles with Glazed Tofu has worked well for me.

I used brown basmati rice and steamed baby kale - both good substitutions. The initial peanut sauce was quite thick - I should have thinned it a bit. The finished dressing was just right. Btw, I don't think prep time is ever included in the writer's estimate for Total Time. A good look at the ingredients list should give you a sense of how much longer it is going to take.

Loved it!! Followed the recipe exactly and wouldn’t change a thing.

The sauce is crazy delicious! Used soy sauce instead of miso and had no regrets.

The peanut sauce and pickled peppers are both delicious, but I wasn't as keen on the tofu. Next time, I plan to marinate the tofu overnight in a mixture of soy, rice vinegar, sugar and minced garlic and ginger. Then bread in cornstarch and bake.

Baking is too hot or too long. Chicken might want this much, but not the tofu— especially when it’s this thin.

Marinate with peanut sauce instead of spreading only on top

Tried a few of the alterations left in the comments. Marinated the tofu in 3tbsp soy/1tbsp maple syrup/ 2 tbsp rice vinegar. Dusted tofu with corn starch but would avoid in future of spray with oil spray and air fry. Reduced peanut butter to 3/4 cup and used hot water for sauce. Doubled rice recipe, cuz we like rice.

I think prep time is going to largely depend on the knife skills of the individual. From slow and painful with a dull knife to professionally speedy with razor sharp blade. You can't really say that chopping, slicing, dicing and mincing take "X" amount of time. I do though have a question on how the times required for sweating or caramelizing onion, boiling potatoes or browning meat are determined. I have rarely seen times close to what a recipe says.

This is one of my favorite go-to vegetarian dishes. It is a lot of work to make the sauce and prep everything, but you end up with tons of leftovers, including enough leftover sauce to make it all over again later in the week. I also make the coconut rice in a rice cooker instead of the stove; it turns out just as well and it’s one less active cooking element to monitor.

This was excellent. Followed suggestion to halve the pb amt and folloewd commenter Ashleys suggestions. Really excellent

I modified the recipe per many of the comments. But next time here's my plan (simpler and just as tasty). I would do 1.5x on the rice (wasn't enough). I would cube the tofu, toss it with some peanut oil, and air fry it. Cubed tofu is easier to eat and you get six sides of crispy deliciousness. I would cut the peanut sauce by at least 50%. If you are not marinating the tofu in it, and are only using it to drizzle on when serving, that's all you'll need. Overall, a "make again" with these changes