Forbidden Rice Bowl with Baked Marinated Tofu & Coconut-Lime-Ginger Sauce

Method

1. 1Press tofu, start picklesDrain the tofu and press between towels under something heavy for 20 minutes. Meanwhile heat the oven to 400°F (200°C). Pack the sliced onion into a jar with the rice vinegar, maple and salt, pressing so it is submerged. Leave on the counter.
2. 2Marinate the tofuCut the tofu into 2 cm cubes and blot the cut faces dry. Whisk the olive oil, aminos, garlic powder and onion powder, add the tofu and turn gently to coat. Marinate 20 minutes; longer does not help.
3. 3Start the riceRinse the rice until the water runs mostly clear. Combine with the water and a pinch of salt in a saucepan, bring to a boil, cover and drop to the lowest heat. Cook 30 minutes, then rest covered off heat 10 minutes before fluffing.
4. 4Bake the tofuLift the tofu from the marinade, let the excess drip off, and toss with the arrowroot until lightly dusted. Spread on a parchment-lined sheet with space between cubes so it crisps instead of steaming. Bake 30 minutes, flipping at 15.
5. 5Char the vegetablesGet the griddle hot. Slice the bok choy stems. Cook the shiitakes 4 minutes until browned, then the bok choy stems 2 minutes, then the broccoli cut-side down: 3 minutes undisturbed, toss, 3 more. Splash in a little water and cover briefly if the stalks are still firm. Go light on salt.
6. 6Make the sauce in the skilletWhile the vegetables cook, combine the coconut milk, aminos, maple, ginger, garlic, pepper flakes and nut butter (if using) in a skillet over medium-low. Simmer 5 to 6 minutes. Stir in the arrowroot slurry, give it 30 seconds, and pull it off the heat immediately: arrowroot thins out permanently if held at a simmer. Stir in the lime zest and juice and the sesame oil off heat.
7. 7Finish the vegetablesAdd the bok choy leaves and edamame to the griddle and toss 1 minute to wilt and warm through.
8. 8Build the bowlsBowl up the rice, pile the vegetables and tofu alongside, and spoon the sauce over. Top with the nectarine, drained pickled onion, cashews and herbs.