Crispy Coconut Tofu with Red Rice - Main Courses - Food nerd rockstar

Ingredients

• 350 g firm tofu
• 125 g red rice
• 100 g fresh spinach
• 80 g frozen green beans, trimmed and cut into 2-3 cm pieces
• 1/2 red bell pepper and 1/2 yellow bell pepper, thinly sliced
• 40 g roasted peanuts, unsalted (whole or coarsely chopped)
• 200 ml coconut milk
• 1 tbsp gochujang paste (approx. 20 g)
• 1 tbsp white miso (approx. 20 g)
• Juice of 1/2 lime
• 2-3 cloves garlic, finely chopped
• 1 small onion (approx. 70 g), finely chopped
• 1 tsp ground coriander (5 g)
• 1 tsp ground cumin (5 g)
• 2 tsp brown sugar (approx. 10 g), adjust to taste
• 2 tbsp soy sauce (approx. 30 ml)
• 1/4 tsp salt (optional)
• 3 tbsp cornstarch (approx. 30 g)
• 1 tbsp sunflower oil (for frying)