Peanut Tofu and Lime Rice Bowls

Instructions

1. 1

   Drain the tofu and cut it into 1.5 cm cubes. In a small bowl, whisk the peanut butter, soy sauce, 30 ml lime juice, sugar, garlic powder and 60 ml water until smooth. All microwave timings below use a 1000-watt microwave at 100% power.

2. 2

   Put the frozen vegetables and 45 ml water in a 3-liter microwave-safe casserole. Cover with a microwave-safe vented lid. Microwave for 3 minutes, carefully uncover away from your face, stir and rotate the dish halfway around. Cover and microwave for another 3 minutes.

3. 3

   Gently stir the tofu and peanut sauce into the vegetables. Cover with the vented lid and microwave for 4 minutes. Stir from the edges toward the center, rotate the dish halfway around, then cover and microwave for another 4 minutes. Stir and check several places with a food thermometer: the tofu and vegetable mixture must reach 165°F/74°C and the vegetables should be tender. If needed, continue in 1-minute intervals, stirring and checking after each interval. Let stand covered for at least 2 minutes while cooking the rice.

4. 4

   Rinse the white rice, then put it in a 2-liter microwave-safe bowl with water according to the package directions. Cover with a microwave-safe vented lid. Microwave for 15 minutes, or until tender. Let stand covered for 5 minutes.

5. 5

   Fluff the rice with a fork and stir in the remaining 30 ml lime juice. Divide among four bowls, then spoon the tofu, vegetables and all the peanut sauce over the rice. Serve immediately.