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1
Combine the two kinds of two rices in a medium saucepan.
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2
Add water and salt to taste and bring to a boil.
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3
Reduce heat, cover and simmer 15 to 20 minutes, until rice is tender and all of the liquid in the pan has been absorbed.
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4
Remove from heat.
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5
Remove lid, place a clean dishtowel across the pan (not touching the rice) and return lid to the pan.
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6
Let sit undisturbed for 15 minutes or longer.
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7
Remove lid and towel, transfer to a bowl and allow to cool.
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8
Add cilantro, peanuts, peas, scallions or chives and chiles and toss together.
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9
While rice is cooking, preheat oven to 375 degrees degrees F. Line a sheet pan with parchment.
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10
Pat tofu dry with paper towels and cut laterally into 4 equal squares, then cut squares into strips.
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11
In a large, wide bowl whisk together soy sauce, ginger, garlic, shallot, cumin, cayenne, honey or agave nectar, 2 teaspoons of the lime juice, 3 tablespoons of the grape seed or canola oil, and cilantro to taste.
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12
Pat each square of tofu dry with paper towels, then dip into marinade, making sure to coat both sides.
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13
Transfer to baking sheet.
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14
Do not drain the marinade.
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15
Bake tofu for 10 to 15 minutes, until the edges are just beginning to color and marinade sets on the surface.
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16
Remove from heat.
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17
Add remaining lime juice to the marinade and whisk in remaining oil.
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18
Add to rice mixture and toss.
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19
Line a platter or wide bowl, or individual plates with lettuce leaves and top with rice mixture.
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20
Lay tofu strips on top, garnish with avocado slices, black sesame seeds if desired, and cilantro, and serve.
