Thai Baked Tofu and Coconut Rice

Prepare the Tofu: Gently press the tofu to remove excess water. Slice horizontally into 5 even slabs. Sandwich the slices between paper towels and weigh down with a heavy object for at least 1 hour, or ideally overnight. (1 hour+)

Marinate the Tofu: In a shallow dish, whisk together water, vegetable bouillon, and hoisin sauce. Add the pressed tofu slices and marinate in the refrigerator for at least 1 hour, allowing the flavors to penetrate. (1 hour)

Preheat and Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Bake the Tofu: Remove the tofu from the marinade and pat dry with paper towels. Slice into 1-inch cubes and arrange on the prepared baking sheet. Lightly spray with olive oil cooking spray. Bake for 40 minutes, flipping halfway through, until golden brown and slightly crispy. (40 minutes)

Prepare the Dipping Sauce: While the tofu bakes, combine spinach, halved grape tomatoes, sweet chili sauce, Greek yogurt, lime juice, and habanero-infused olive oil (or regular EVOO with a pinch of cayenne) and fresh basil in a blender. Blend until completely smooth and vibrant green. Refrigerate the sauce to allow the flavors to meld and cool. (10 minutes)

Cook the Coconut Rice: In a medium saucepan, bring coconut milk and jasmine rice to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and all the liquid has been absorbed. Fluff with a fork before serving. (25 minutes)

Assemble and Serve: Arrange the crispy baked tofu and creamy coconut rice on plates. Serve with the chilled spinach dipping sauce on the side for a delightful contrast of textures and flavors.