Creamy Coconut Rice with Five Spice Tofu

Bahan-bahan (6 porsi)

• 10 to 12 ounces (280 to 340g) super-firm tofu ((or extra-firm tofu) (Note 1))
• 1 heaping teaspoon kosher salt
• 1 heaping teaspoon Chinese five spice powder
• 1 teaspoon onion powder
• 2 tablespoons neutral-flavored oil such as avocado or grapeseed oil
• 1 1/2 tablespoons neutral-flavored oil
• 1 bunch scallions (about 6), (sliced thinly (save dark greens for garnish))
• 6 g arlic cloves, (finely chopped)
• 1 ½ inch piece ginger, (minced or grated)
• 1 serrano or Fresno chile pepper, (finely chopped (Note 2))
• 4 medium carrots (scrubbed and chopped (or 2 heaping cups / 300g small cauliflower florets) )
• 1 teaspoon Chinese five spice powder
• ½ teaspoon white pepper ((Note 3))
• 1 teaspoon ground coriander
• ¼ teaspoon ground turmeric
• ¼ teaspoon kosher salt
• 1 cup (200g) medium-grain white rice ((e.g., Calrose or arborio rice))
• 1 ½ cups (360 mL) vegetable broth
• 1 (13.5-ounce / 400 mL) can full-fat coconut milk ((Note 4))
• 1 tablespoon tamari or soy sauce ((tamari for GF))
• 1 teaspoon agave nectar or maple syrup
• 1 small or medium red (or orange or yellow) bell pepper, (thinly sliced)
• 2/3 cup (95g) roasted, salted peanuts, (roughly chopped (Note 5))
• 1 big handful cilantro leaves and tender stems, (chopped)
• 1 medium lime, (zested and juiced)