Sesame-Peanut Tofu

• 2 teaspoons sesame oil
• 1 cup instant brown rice
• 1 1/3 cups vegetable broth
• 2 tablespoons peanut butter
• 2 tablespoons honey
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1/8 teaspoon ground ginger
• 2 to 4 garlic cloves, chopped
• 1/2 teaspoon cayenne
• 8 ounces firm tofu, drained, pressed, and cut into bite-size cubes
• 1/2 orange bell pepper, cored, seeded, and sliced
• One 8-ounce can sliced water chestnuts, drained
• 1/2 head broccoli, cut into florets (about 2 cups)

1. Preheat the oven to 450F.
2. Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
3. Pour the rice and broth into the pot.
4. Stir to coat the grains and smooth into an even layer.
5. In a medium bowl, whisk the peanut butter, honey, soy sauce, vinegar, ginger, garlic, and cayenne until the peanut butter is emulsified.
6. Add the tofu and stir gently to coat the cubes.
7. Add the tofu to the pot in an even layer, leaving some of the sauce in the bowl.
8. Scatter in the bell pepper, water chestnuts, and broccoli.
9. Top with the rest of the peanut butter mixture.
10. Cover and bake for 50 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11. Serve immediately.
12. Calories: 807
13. Protein: 35g
14. Carbohydrates: 122g
15. Fat: 26g
16. Cholesterol: 0
17. Sodium: 185mg
18. Fiber: 11g

sesame oil, instant brown rice, vegetable broth, peanut butter, honey, soy sauce, rice wine vinegar, ground ginger, garlic, cayenne, firm tofu, orange bell pepper, water chestnuts, broccoli

Taken from www.epicurious.com/recipes/food/views/sesame-peanut-tofu-378861 (may not work)