Preheat the oven to 425ºF/220ºC. Line a rimmed sheet pan with parchment paper.

Prep the tofu. Slice the block of tofu lengthwise into four slabs; wrap them in a thin dish towel, then weigh them down with your heaviest cookbook(s). Press for 10 to 15 minutes.

Bring a large saucepan of water to a boil for the broccolini and edamame.

While the tofu presses, make the Peanut Sauce. In a bowl, combine the peanut butter, garlic, tamarind, lime zest, tamari or soy sauce, chili sauce, sugar, coriander, and cinnamon. Whisk well to combine.

Taste and adjust to your preference.

Bake the tofu. Slice tofu into ½” to ¾” cubes. In a large bowl, combine tofu with 1 ½ tablespoons oil, 1 teaspoon kosher salt, and pepper to taste. Add the potato starch and gently toss to coat. Spread tofu out on the lined pan.

Bake in the oven for 20 minutes.

Blanch the veggies. Once the water is boiling, add a generous tablespoon of kosher salt, followed by the broccolini and edamame. Cook for about 3 minutes, until broccolini is crisp tender. Drain and transfer to an ice bath to chill.

Make the peanut tofu. After 20 minutes in the oven, reduce the temperature to 350ºF / 175ºC. Transfer baked tofu and half of the Peanut Sauce to a bowl. Toss to coat, then sprinkle with sesame seeds. Spread the tofu out on the lined pan.

Bake at 350ºF / 175ºC for 10 minutes.

While the peanut tofu bakes, prep the serving ingredients. Whisk a few teaspoons of water into the remaining half of the Peanut Sauce until pourable. Roughly chop the cashews and chop the cilantro. Reheat your rice, as needed.

Assemble. Squeeze a bit of lime juice on top of the warm baked peanut tofu. Divide cooked rice between four bowls. Top with broccolini & edamame, then drizzle some Peanut Sauce on top of each. Top with baked peanut tofu, cilantro, and chopped nuts.