NY Times’ Baked Tofu w/ Lime-Peanut Sauce, Turmeric Rice, Arugula, Roasted Sweet Potatoes (for 1)

First up: extra-firm tofu is cubed and tossed with gluten-free soy sauce, rice vinegar, and sesame oil, then baked until caramelized. Then we prepare a Lime-Peanut Sauce by blending ginger, garlic, peanut butter, lime juice, cumin, coriander, sesame oil, GF soy, and coconut milk.  The baked tofu is served over Turmeric Rice with Roast Sweet Potatoes, Braised Arugula, and Broccoli. (Lime-Peanut Sauce on the side.)  #plantbasednirvana