Crispy Tofu Peanut Bowls

Brown rice

• ⅔ cup long-grain brown rice125 g long-grain brown rice
• 6 cups water1420 ml water
• ½ tsp kosher salt½ tsp kosher salt

Crispy tofu and broccoli

• 28 oz extra-firm tofu, two 14-oz blocks, drained795 g extra-firm tofu, two 14-oz blocks, drained
• 1 tbsp low-sodium soy sauce1 tbsp low-sodium soy sauce
• 2 tsp avocado oil2 tsp avocado oil
• ½ tsp garlic powder½ tsp garlic powder
• 2 tbsp cornstarch2 tbsp cornstarch
• 1 head broccoli, cut into florets1 head broccoli, cut into florets
• 1 tsp avocado oil1 tsp avocado oil
• ¼ tsp kosher salt¼ tsp kosher salt

Peanut-lime sauce

• ½ cup powdered peanut butter52 g powdered peanut butter
• 1 tbsp creamy peanut butter1 tbsp creamy peanut butter
• 2 tbsp low-sodium soy sauce30 ml low-sodium soy sauce
• 2 tbsp fresh lime juice30 ml fresh lime juice
• 1 tbsp pure maple syrup1 tbsp pure maple syrup
• 2 tsp sriracha2 tsp sriracha
• 2 tsp finely grated fresh ginger2 tsp finely grated fresh ginger
• 1 clove garlic, finely grated1 clove garlic, finely grated
• ⅓ cup warm water, plus more as needed78 ml warm water, plus more as needed

Bowls

• 2 cups shelled edamame, thawed235 g shelled edamame, thawed
• 1 medium carrot, julienned or coarsely grated1 medium carrot, julienned or coarsely grated
• 1 cup finely shredded red cabbage70 g finely shredded red cabbage
• 2 tbsp dry-roasted peanuts, chopped2 tbsp dry-roasted peanuts, chopped
• ¼ cup fresh cilantro leaves4 g fresh cilantro leaves
• 2 green onions, thinly sliced2 green onions, thinly sliced