Spicy Peanut Tofu Skewers with Rice

1. Prep the Skewers & Tofu

1. If using wooden skewers, submerge 6 to 8 skewers in cold water to soak so they do not scorch while cooking.
2. Wrap the block of firm tofu in a clean kitchen towel or paper towels, place a heavy pan or chopping board on top, and press gently for 15 minutes to squeeze out excess moisture.
3. Cut the drained tofu into bite-sized cubes (roughly 2.5 cm / 1 inch).
4. Thread 4 to 5 tofu cubes snugly onto each soaked skewer.

2. Cook the Rice

1. Rinse the jasmine rice under cold running water until the water runs mostly clear.
2. Add the rice to a saucepan with 375 ml cold water and a pinch of salt. Bring to a gentle boil over medium heat.
3. Once boiling, cover with a tight-fitting lid, lower the heat to minimum, and let simmer undisturbed for 12 minutes.
4. Turn off the heat and let the pan rest with the lid on for 5 to 10 minutes, then fluff with a fork.

3. Make the Spicy Peanut Sauce

1. In a medium bowl, whisk together the peanut butter, soy sauce, sambal oelek (or sriracha), lime juice, brown sugar (or maple syrup), grated garlic, grated ginger, and 4 tablespoons of warm water until smooth and creamy.
2. Taste and adjust seasoning, adding a touch more sambal for extra heat or a splash of water if the sauce feels too thick.
3. Reserve half of the sauce in a small dish for serving at the table, using the remaining half for basting the skewers.

4. Sear and Glaze the Skewers

1. Heat 2 tablespoons of neutral oil in a large non-stick skillet or grill pan over medium-high heat.
2. Place the tofu skewers into the hot pan in a single layer (cook in batches if needed). Fry for 3 to 4 minutes per side until all sides are golden brown and lightly crisp.
3. Turn the heat down to low. Brush or spoon the basting portion of peanut sauce over all sides of the tofu skewers.
4. Let the sauce bubble and caramelize around the skewers for 1 to 2 minutes, turning gently so every piece is coated and sticky.

5. Plate and Serve

1. Divide the warm, fluffy jasmine rice between serving plates or shallow bowls.
2. Lay the hot, glazed tofu skewers over the bed of rice.
3. Spoon the reserved peanut sauce over the top, then scatter generously with sliced spring onions and chopped crunchy peanuts.
4. Serve immediately with fresh lime wedges for squeezing.