Ingredients

• 1 14-ounce p extra-firm, water-packed tofu, drained
• 1/3 cup reduced-sodium soy sauce
• 1/3 cup lime juice
• 3 tablespoon toasted sesame oil
• 1 tablespoon prepared peanut sauce
• 1 tablespoon “lite” coconut milk, (see Tip)
• 2/3 cup cooked short-grain brown rice
• 2 teaspoons rice vinegar
• Pinch of salt
• 2 tablespoon black sesame seeds, (optional)
• 1 cup steamed sugar snap peas
• 6 strawberries, hulled
• 6 orange wedges

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Cooking Directions

Step 1

To prepare tofu: Pat tofu dry and cut into 1/2- to 3/4-inch cubes. Combine soy sauce, lime juice and oil in a medium shallow dish or large sealable plastic bag. Add the tofu; gently toss to combine. Marinate in the refrigerator for 1 hour or up to 4 hours, gently stirring once or twice.

Step 2

Preheat oven to 450°F.

Step 3

Remove the tofu from the marinade with a slotted spoon (discard marinade). Spread out on a large baking sheet, making sure the pieces are not touching. Roast, gently turning halfway through, until golden brown, about 20 minutes.

Step 4

Meanwhile, combine peanut sauce and coconut milk to make dipping sauce and fill a small container with it.

Step 5

To prepare rice balls: Combine rice, vinegar and salt in a medium bowl and mash with a fork until the rice is a little sticky. With slightly wet hands, press and squeeze the rice into 4 balls. Sprinkle each ball with sesame seeds, if using.

Step 6

Pack 1/2 cup of the tofu, the rice balls and snap peas in a medium container. (Cover and refrigerate the remaining 1 1/2 cups roasted tofu for up to 3 days.) Nestle the container of dipping sauce in the same container.

Step 7

Pack strawberries and orange wedges in another medium container.