Soy Marinated Tofu Bowls with Spicy Peanut Sauce

Ingredients

• 14 oz. firm tofu
• 1 Tbsp light oil
• 2 Tbsp soy sauce
• 1 clove garlic, minced
• 1 Tbsp brown sugar
• 2 cups brown rice
• 3.25 cups water
• 1/2 tsp salt
• 1 Tbsp toasted sesame oil
• 1/4 cup natural style creamy peanut butter
• 1 Tbsp Sriracha
• 1 tsp soy sauce
• 1 tsp grated fresh ginger
• 1 tsp brown sugar
• 3 Tbsp hot water
• 1 tsp oil for pan frying
• 1/2 lb. snap peas
• 2 green onions, sliced
• 1 Tbsp sesame seeds

Directions

1. Start with the tofu: press it for about 30 minutes so it can shed extra water. Sandwich the tofu block between flat plates, rimmed sheet pans, or cutting boards, then weight the top with something heavy, such as a cast iron skillet or a water-filled pot. If your setup does not have an edge to contain the liquid, tuck paper towels or a clean kitchen towel underneath to absorb what drains out.
2. While the tofu is being pressed, get the rice going. Prepare it according to the package instructions, and be sure the salt goes in. When the rice is done, loosen it with a fork, pour 1/2 Tbsp toasted sesame oil over it, and gently fold it through. Add the second 1/2 Tbsp of sesame oil the same way, taking care not to mash or aggressively stir the grains. Set the rice aside.
3. When the tofu is finished pressing, discard the liquid that has collected. Cut the tofu block into 16 triangles; one easy way is to halve the block through its thickness, cut the stacked pieces into quarters, and then slice each piece into two triangles. Arrange the tofu in a shallow dish or bowl.
4. For the marinade, combine the oil, soy sauce, minced garlic, and brown sugar in a small bowl until blended. Pour it over the tofu, then turn the pieces so the marinade reaches every side. Leave the tofu to soak for about 20 minutes, flipping the pieces a couple of times as they sit. After 20 minutes, the tofu should have taken in most of the marinade.
5. As the tofu marinates and the rice cooks, make the spicy peanut sauce. Mix the peanut butter with the sriracha, soy sauce, grated ginger, and brown sugar, then loosen it with hot water until smooth, using 3-4 Tbsp. Put the sauce aside.
6. After the tofu has marinated, warm a large non-stick skillet over medium heat. Pour in a small splash of oil, about 1 tsp, and tilt the pan so it coats the surface. Add the tofu along with any marinade left in the dish, and cook the pieces until each side is richly browned.
7. Transfer the browned tofu out of the skillet, then add the snap peas. Sauté them briefly, just until they turn bright green while staying crisp; you only want to take away the raw bite. Take them out of the pan right away so they do not overcook.
8. To assemble, spoon about 1.5 cups sesame rice into each bowl. Add 1/4 of the tofu and snap peas to each portion, drizzle with the spicy peanut sauce, and finish with sliced green onions and sesame seeds.