Black Pepper Tofu in Sesame-Miso Broth

Prepare the tofu:
1 Place the pressed tofu on a plate and dust with cassava flour on each side. Season with salt and the black pepper.
2 Heat 1 tablespoon avocado oil in a wide pot over medium-high heat. Add the tofu in an even layer and cook without moving for 4 to 5 minutes until crisp and browned. Flip and cook for an additional 4 to 5 minutes.
3 Remove the tofu and transfer it to a plate. Wipe out the pot.
Prepare the broth:
5 Add 1 teaspoon of oil to the pot. Add the onion and cook for 5 minutes over medium heat. Add the scallion whites and cook for 4 minutes more.
6 Add white miso paste, pressing it into the onions, for 1 minute until fragrant.
7 Pour in vegetable stock, stirring to incorporate it into the miso. Once the broth begins to bubble lightly, turn the heat to low and add the tahini, sesame oil, and soy sauce and whisk to incorporate.
Simmer the broth:
9 Add the tofu to the broth and cook, uncovered, for 15 minutes.
10 Stir in the spinach and cook for 5 minutes until bright green and wilted. Taste and season.
Cook the peanut garnish:
12 As the broth simmers, make the peanut garnish. In a small pot, heat the avocado oil over medium heat. Once hot, add the peanuts and cook for 1 to 2 minutes until they begin to turn golden brown. Be careful not to burn them! Turn off the heat and stir in the scallion greens and sesame seeds. Set aside for 5 minutes.
To serve:
14 Divide the cooked rice between bowls and ladle the black pepper tofu and broth on top. Scatter the peanuts across each dish.