Often in this space, we resort to the clichés of song lyrics, but with “shake,” our lyric-circuits are overwhelmed. So we'll forgo any cuteness this time. Instead, let's discuss the delicious, crumbled “shaken” tofu, served on a bed of jasmine rice along with crisp veggies like red onion and bell pepper. The tofu and vegetables are dressed in a mix of lime juice and teriyaki. With flavors like that, you'll be sure to shake your groove thing. Drats! Foiled again by our own jukebox.
Bring a small pot with jasmine rice and 1½ cup water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. While rice cooks, stem, seed, and slice red bell pepper into ½" dice. Halve and peel onion. Cut halves into ¼" slices. Zest lime, halve, and juice. Coarsely chop peanuts. Stem basil and coarsely chop.
Crumble the Tofu
In a mixing bowl, use your hands to break tofu into bite-sized pieces. Cover with paper towels, press, and blot dry. Season with a pinch of salt and pepper. Toss with cornstarch, coating tofu completely.
Sear the Tofu
Heat a large non-stick over high heat. Add 1 Tbsp. olive oil and tofu crumbles to hot pan. Stir often until browned and crispy, 8-10 minutes. Tofu will continue to break up as it's stirred. Transfer tofu to a plate. Reserve pan; no need to wipe clean.
Cook the Vegetables
Return pan used to cook tofu to high heat. Add 2 tsp. olive oil, bell pepper, and 1 cup onion (or more, if you're an onion lover). Cook until crisp-tender, 2-3 minutes.
Finish the Tofu
Add tofu, teriyaki glaze, 1 tsp. lime juice, and a pinch of lime zest to vegetables. Add Sriracha (to taste) and combine thoroughly. Cook until warmed through, 1-2 minutes.
Finish the Dish
Place rice on a plate or in a shallow bowl and top with tofu and vegetables. Garnish with peanuts and basil.