Sesame-Crusted Tofu

🥘 Ingredients

• baby bok choy
  4 unit
• basmati rice
  2 c
• coconut milk
  2 can
• garlic
  4 clove
• hot sauce
  2 tsp
• lime
  2 unit
• panko breadcrumbs
  2 c
• peanut butter
  4 tbsp
• pepper
• salt
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• sugar
  1 tsp
• tofu
  2 block
• vegetable oil
• water
  1/2 c

🍳 Cookware

• small pot
• shallow dish
• small bowl

1. 1

   In a small pot , bring water , 1/2 cup coconut milk , and a large pinch of salt to a boil.

   water: 1/2 c, coconut milk: 2 can, salt
2. 

   2

   Meanwhile, slice tofu into 1/2-inch slices. Thinly slice garlic and mince or grate the other. Zest and halve lime . Quarter baby bok choy lengthwise.

   tofu: 2 block, garlic: 4 clove, lime: 2 unit, baby bok choy: 4 unit
3. 3

   When coconut mixture is boiling, add basmati rice , cover, and reduce heat to a simmer for ⏱️ 20 minutes , until tender. Set aside, covered.

   basmati rice: 2 c
4. 

   4

   While the rice cooks, mix together soy sauce , half the minced garlic, and half the hot sauce (or less if you'd like!) in a shallow dish . In another shallow dish, combine panko breadcrumbs , sesame seeds , and a pinch of salt and pepper . Dip tofu first into the soy sauce, fully coating all sides, and then into the panko mixture, ensuring tofu is evenly coated. Hand on to the remaining soy sauce for later.

   soy sauce: 4 tbsp, hot sauce: 2 tsp, panko breadcrumbs: 2 c, sesame seeds: 2 tbsp, pepper
5. 

   5

   Heat 1 tablespoon vegetable oil in that same large pan over medium heat. Add tofu slices to a pan and cook about ⏱️ 2 minutes per side, until golden brown. Set aside and cover with foil to keep warm.

   vegetable oil
6. 

   6

   In the same pan, heat 1 teaspoon vegetable oil and add the sliced garlic. Cook for ⏱️ 30 seconds , until fragrant. Add the no flavoring. Add the bok choy and 1/4 cup water, stir until tender, 2–3 minutes. Season with salt and pepper.
7. 7

   In a small bowl , mix together 2 tablespoons peanut butter , 1 tablespoon reserved soy sauce, 1/4 cup coconut milk, remaining minced garlic, 1 teaspoon sugar , a squeeze of lime juice, and as much remaining hot sauce as you dare.

   peanut butter: 4 tbsp, sugar: 1 tsp
8. 8

   Serve coconut rice topped with tofu and the garlicky skillet greens. Drizzle with peanut sauce and a cold lime zest.