I love meals that come together in less than 30 minutes—especially when they’re this tasty, too! The savory, crispy-on-the-edges tofu, paired beautifully with the tangy peanut sauce on perfectly cooked broccoli and mushrooms. I thought about adding some brown rice, but we actually all enjoyed just the tofu and vegetables. You could always add some soba noodles if you get the inkling.
INGREDIENTS:
Peanut-Ginger Sauce
2 quarter-sized, 1/4″ thick pieces of fresh ginger
1/3 C peanut butter
1/4 C white wine vinegar
3/4 C canned coconut milk
4 Tbs lime juice
1/4 tsp sesame oil
1/2 tsp sugar
For the tofu
1 14-oz container extra firm tofu
2 Tbs olive oil
Salt and pepper
Tamari or soy sauce
Agave
The rest
1 head of broccoli
2 C chopped mushrooms
Sesame seeds
DIRECTIONS:
To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that’s okay, too).
Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You’ll end up with 28 triangles.
In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with salt and pepper.
Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear. Drizzle with some more tamari and agave.
Transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!
- Peanut-Ginger Sauce
- 2 quarter-sized, ¼" thick pieces of fresh ginger
- ⅓ C peanut butter
- ¼ C white wine vinegar
- ¾ C canned coconut milk
- 4 Tbs lime juice
- ¼ tsp sesame oil
- ½ tsp sugar
- For the tofu
- 1 14-oz container extra firm tofu
- 2 Tbs olive oil
- Salt and pepper
- Tamari or soy sauce
- Agave
- The rest
- 1 head of broccoli
- 2 C chopped mushrooms
- Sesame seeds
- To begin, start the sauce. Toss the ginger pieces in the food processor and chop up until diced very small. Add all the other ingredients and blend well. Set aside.
- Get the broccoli steaming. You want the broccoli to still have a little crunch (unless, of course, you like mushy broccoli, and that's okay, too).
- Meanwhile, drain and lightly press the tofu. Cut the tofu into 7 slabs, then cut each slab into four triangles (cut corner to corner). You'll end up with 28 triangles.
- In a skillet over medium-low heat, add the olive oil and sprinkle with salt and pepper. Add the tofu pieces and drizzle with tamari and agave. Sprinkle with more salt and pepper.
- Cook 4-5 minutes, or until the edges of the tofu get a nice crispy sear.
- Drizzle on some more tamari and agave.
- Once cooked, transfer the tofu to a plate and toss the broccoli into the pan a long with the mushrooms. Cook for 3-4 minutes over medium-low heat. Once the mushrooms have cooked down slightly, stir in the sauce. Heat it through, only a couple of minutes.
- Serve together with the tofu and sprinkle on some sesame seeds. Enjoy!
