Oven-crisped tofu over brown rice and crunchy slaw, pulled together with a bright peanut-lime sauce. Plant protein that fills you up without the heaviness.
Heat the oven to 425F. Get the brown rice going in a pot or rice cooker; it takes the longest, so it runs while everything else comes together.
Press the tofu between paper towels under something heavy for 10 minutes to drive out water, then cube it. Toss the cubes with the soy sauce, then the cornstarch and oil until evenly coated. The cornstarch is what gives you the shatter-crisp shell; don't skip it, and make sure every cube is dusted.
Spread the tofu on a lined sheet pan with space between the cubes and bake 25 to 30 minutes, flipping once halfway, until deeply golden and crisp at the edges.
While it bakes, whisk the peanut sauce ingredients together, adding warm water a teaspoon at a time until it pours off the spoon in a ribbon.
Build the bowls: rice down first, then the cabbage, carrot, and cucumber in piles, and the crispy tofu on top.
Spoon the peanut sauce over generously and finish with peanuts, cilantro, and a squeeze of lime.