Step 1

Cook rice in green tea for 30 minutes, or until cooked. Rip nori sheets into small pieces and fold into cooked brown rice, pour in tamari sauce and fluff with a spoon. Cover pot with tea towel and place to the side.

Step 2

Start by pressing your tofu to release excess water. Remove tofu from package and rinse. Wrap tofu in a clean dish towel. Set tofu against solid surface, like a wall, and place a few heavy books on top to help press out the excess water. Leave tofu to press for 20 minutes. Then, unwrap tofu and cut into small cubes.

Step 3

In a skillet add sesame oil, bring to medium-high heat and add tofu cubes searing each side until golden brown (1-2 minutes). Add more sesame oil if needed to stop tofu from sticking to pan. Transfer tofu to paper towel to absorb excess oil.

Step 4

Prepare your tofu marinade: In a skillet add almond butter, tamari, coconut sugar, lime juice and water. Bring to medium heat and stir to combine. Turn heat to low and add tofu cubes to saucepan. Gently mix to cover tofu with marinade. Let tofu marinade for at least 10 minutes, scooping sauce over tofu occasionally with a spoon to ensure all is coated.

Step 5

Scoop green tea rice into bowls and top with tofu, edamame, avocado, cilantro, green onion and peanuts. Pour reserved tofu marinate overtop of bowls and serve with fresh lime.