Creamy Coconut Rice with Five Spice Tofu

🥘 Ingredients

• super-firm tofu or extra-firm tofu 10-12 oz
• kosher salt 1 tsp
• Chinese five spice powder 1 tsp
• onion powder 1 tsp
• neutral-flavored oil 2 tbsp
• neutral-flavored oil 1 ½ tbsp
• scallions about 6 bunch
• garlic cloves 6
• piece fresh ginger 1 ½ inch
• serrano or fresno chile pepper 1
• medium carrots scrubbed and chopped or small cauliflower florets 2 cup
• Chinese five-spice powder 1 tsp
• white pepper ½ tsp
• ground coriander 1 tsp
• ground turmeric ¼ tsp
• kosher salt ¼ tsp
• medium-grain white rice 1 cup
• vegetable broth 1 ½ cup
• full-fat coconut milk 1
• tamari or soy sauce tamari for GF 1 tbsp
• agave nectar or pure maple syrup 1 tsp
• small or medium red or orange or yellow bell pepper 1
• roasted 0.67 cup
• cilantro leaves and tender stems 1 handful
• medium lime 1

1. 1

   For the five spice tofu: super-firm tofu or extra-firm tofu , kosher salt , Chinese five spice powder , onion powder , neutral-flavored oil . For the rice and vegetables: neutral-flavored oil , scallions about , garlic cloves , piece fresh ginger , serrano or fresno chile pepper , medium carrots scrubbed and chopped or small cauliflower florets , Chinese five-spice powder , white pepper , ground coriander , ground turmeric , kosher salt , medium-grain white rice , vegetable broth , full-fat coconut milk , tamari or soy sauce tamari for GF , agave nectar or pure maple syrup , small or medium red or orange or yellow bell pepper , roasted , cilantro leaves and tender stems , medium lime .
2. 2

   Prep the tofu. Slice the tofu into 4 vertical slab. For super firm tofu, gently squeeze each slab to remove excess water. For extra firm tofu, cover the slabs with a thin dish towel or a few paper towels; weigh down with a heavy cookbook; press for 10 minutes , or while you prep the aromatics and vegetables.
3. 3

   Add the rice to a bowl under cool tap water. Rinse and drain in a sieve until the water turns clear. It’ll take a few rounds of rinsing.
4. 4

   Preheat the oven to 375ºF / 190ºC.
5. 5

   Season the tofu. Tear the tofu into chunks, not too big or small. Transfer to a large bowl. In a small bowl, mix together the salt, five spice powder, and onion powder. Sprinkle this over the tofu, using your hands to gently coat the tofu.
6. 6

   Cook the tofu. Heat the 2 tbsp oil in a 12-inch (30 cm) nonstick frying pan over medium-high heat (see Note 2). Once hot, add the tofu and spread out in a single packed layer. Cook for 2-3 minutes undisturbed. Flip and continue cooking for a total of 12 to 14 minutes, stirring only every 2 minutes, until most of the tofu is browned.
7. 7

   While the tofu cooks, heat a Dutch oven or other oven-safe pot (at least 3-quart / 3 L) with the oil over medium-high heat. Add the scallion whites and light greens, garlic, ginger, chile pepper, and carrots. Cook, stirring frequently, for 2-3 minutes . Add the five spice powder, white pepper, coriander, turmeric, 1/4 tsp kosher salt, and stir almost constantly for 30 seconds.
8. 8

   Add the rice and stir to evenly coat each grain. Pour in the vegetable broth, coconut milk, tamari, agave, bell pepper, and peanuts. Increase the heat, cover the pan, and bring to a boil. Take off the heat, add in the cooked tofu, stir to combine, and cover the pan with its lid (or tightly cover with foil if you don't have a lid).
9. 9

   Transfer the pan to the oven and bake, covered, for 20 minutes , or until the rice is tender.
10. 10

    Take out of the oven and stir in the cilantro, reserved scallion greens, lime zest, and 1 tbsp lime juice. Season to taste with a few pinches of salt and pepper, adding more lime juice as needed.