Soy-Mirin Tofu With Broccoli And Peanut Sauce
serves 2
I love using raw shredded carrot on top of my meals. It’s so fast and easy, it looks pretty, and the pieces are small enough that you don’t need to cook it at all.Read more about this recipe at Vegan Yum Yum.
1 cup dry brown rice
1/4 cup peanut butter
1/4 cup coconut milk (or water)
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
1 teaspoon hot chili oil
1 pinch salt
1 tablespoon canola or peanut oil
1 block extra firm tofu, pressed, cut into small squares
2 teaspoon soy sauce
2 teaspoon mirin
Steamed broccoli
1 carrot, peeled and shredded
Peanuts, crushed (optional)
prep: 30 minutes
total: 40 minutes
2 pot (one for rice, one for broccoli)
whisk
nonstick skillet
1. Start cooking your rice according to package directions. Mix sauce ingredients until smooth (be patient, it’ll look like hell at first) and set aside.
2. Pan-fry tofu in the oil over high heat in a nonstick skillet until browned on both sides. Drain and return to hot pan. Turn off the heat. Mix soy sauce and mirin together and pour over tofu, stirring to coat it well. It will bubble up and form a light glaze.
3. Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.
