Creamy Coconut Rice with Five-Spice Tofu

Steps

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1. 1
   Pat the super-firm tofu dry with a towel to remove excess moisture. Slice it into roughly four thick slabs, then tear each slab into chunks by hand, creating craggy surfaces for the spices to cling to.
   ▶ ≈0:14
2. 2
   In a bowl, combine onion powder, kosher salt, and Chinese five-spice powder. Toss the tofu chunks with this spice mixture until evenly coated.
   ▶ ≈0:35
3. 3
   Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat until shimmering. Add the spiced tofu chunks and let them cook without stirring too often (stir every 2 minutes or so) until the bottoms are golden brown and lightly charred.
   ▶ ≈1:22
4. 4
   Rinse the medium-grain rice in a fine-mesh strainer under running water until the water runs clear to remove excess starch. Set the cooked tofu aside.
   ▶ ≈2:35
5. 5
   Finely chop 3 large carrots (well-rinsed but unpeeled). Thinly slice 1 red bell pepper. Chop 1 green chili pepper finely; mince 6 garlic cloves; grate about 1.5 inches of fresh ginger; and roughly chop roasted peanuts. Thinly slice scallions, keeping the dark green tops separate for garnish.
   ▶ ≈2:41
6. 6
   Drizzle a little oil into the pan and heat over medium-high. Add the chopped scallion whites, garlic, ginger, chili pepper, and carrots. Let these cook for about 3 minutes since carrots take longer to become tender.
   ▶ ≈4:01
7. 7
   After 3 minutes, add more five-spice powder, white pepper, ground coriander, turmeric, and salt. Stir constantly and vigorously to prevent the spices from sticking and burning; add a splash of broth and deglaze the pan if it sticks heavily.
   ▶ ≈4:21
8. 8
   Add the rinsed rice and toast it briefly for about 1 minute, stirring gently to ensure every grain is coated with oil and the spice mixture.
   ▶ ≈4:41
9. 9
   Pour in 1.5 cups of vegetable broth and 1 can of coconut milk. Add the sliced red bell pepper and chopped peanuts. Stir in 1 tablespoon of tamari or soy sauce and a little agave nectar (or sugar or maple syrup) to balance the heat and spice. Bring the mixture to a boil, stirring occasionally.
   ▶ ≈4:53
10. 10
    Remove from heat. Top the rice mixture with the cooked five-spice tofu. Cover the pan and place it in a preheated 375°F (190°C) oven for 20 minutes until the rice absorbs the liquid and becomes creamy.
    ▶ ≈5:27
11. 11
    Remove from the oven, then garnish with the reserved scallion green tops, chopped cilantro (optional), lime zest, and about 1 tablespoon of lime juice to brighten the flavors. Stir well and serve.
    ▶ ≈5:50