Baked Peanut Tofu

Bahan-bahan (4 porsi)

• 1 (~14 oz/400g) block of extra-firm tofu, drained
• 1 ½ tablespoons neutral-flavored oil or olive oil
• Kosher salt and freshly cracked black pepper
• 2 tablespoons potato starch ((or arrowroot powder) )
• 1 tablespoon roasted sesame seeds
• ¼ cup (56g) creamy peanut butter ((preferably unsalted) (see Note 1))
• 1 fat garlic clove, (grated or crushed with a press)
• 1 tablespoon (20g) tamarind paste or tamarind concentrate ((see Note 2))
• 1 large lime (zested)
• 1 ½ tablespoons (25g) tamari or soy sauce
• 1 tablespoon (15g) sambal oelek or chili-garlic sauce ((see Note 3))
• 1 tablespoon (8g) coconut sugar ((or organic cane/brown sugar; see Note 4))
• ½ teaspoon ground coriander
• ⅛ teaspoon ground cinnamon
• 2 to 3 bunches broccolini (~14 oz / 400g) (, thick ends trimmed (see Note 5))
• 6 ounces (170g) shelled edamame
• 1 ½ teaspoons toasted sesame oil
• 3 to 4 cups 450 to 600g cooked rice (brown or white)
• ⅓ cup (45g) roasted cashews (or peanuts) ((see Note 6))
• 1 big handful (14g) cilantro leaves and tender stems
• A few squeezes of lime juice