2tspfreshly-squeezed lime juice(or use rice vinegar)
For assembling the baked peanut tofu bowls:
cooked white rice(or use another type of rice, quinoa, cauliflower rice, wilted greens, etc.)
stir-fried vegetables of choice(I used carrots, turnips and baby kale)
Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Open and drain the package of tofu, then press excess liquid from it, either using a tofu press, or by wrapping it in a clean towel and stacking a heavy object on top of it.
Cut the tofu into cubes and arrange them on the baking sheet. Bake for 30-40 minutes, flipping halfway through, or until crisped up and chewy.
Meanwhile, make the pickled shallots. Combine the shallots, rice vinegar, and sugar in a small saucepan. Bring to a boil and then reduce to a steady simmer. Simmer for about 5 more minutes, stirring occasionally and then turn off the heat and set the mixture aside, seasoning to taste with salt once cool enough to handle.
Prepare the peanut sauce. In a bowl, stir together the coconut sugar and water until the sugar is dissolved.
In a small saucepan, add the peanut oil and warm it over medium-low heat. Add the minced garlic. Cook, stirring constantly, until the garlic is fragrant, 30 to 60 seconds. Immediately transfer the oil and garlic into the bowl with the sugar mixture.
Add the rest of the peanut sauce ingredients and stir until combined into a smooth sauce. Add more water if a thinner texture is desired. If needed, season with salt and add more sugar or vinegar to taste.
Prepare the peanut herb topping by stirring all of the ingredients together.
Once the tofu is finished cooking, add it to a bowl and drizzle with a few tablespoons of the peanut sauce, gently tossing to combine. Serve warm with cooked rice, vegetables of choice, additional peanut sauce drizzled over the top, and plenty of the herb and peanut topping.
GLUTEN-FREE: Be use to use gluten-free soy sauce or tamari. Use gluten-free hoisin sauce, or omit the hoisin sauce and adjust the other flavors (especially the rice vinegar and sugar) to taste, adding a small pinch of Chinese five spice if you have it.NUTRITION FACTS: Nutrition facts exclude accompaniments such as rice and are calculated using 2/3 of the peanut sauce and shallots (this recipe makes a little bit extra of both).