15 Feb Broccoli and Crispy Tofu with Peanut Sauce
We have been on a bit of a run with peanut sauce and rice noodles. Do you find yourself on frequent or “repeat loops” when it comes to food? Our love of peanut sauce is thanks to one of our favourite cookbook authors, Dana, from Minimalist Baker. Her recipes are typically straight forward, require few ingredients (hence “minimalist”) and always flavourful. She is definitely one of our go-to creators of yummy food. With her no-fail peanut sauce (which you can find by clicking here) as our starting point, we have made a few additions and came up a version we would love to share with you. Robb suggested adding full fat coconut milk (canned) and a splash of freshly squeezed orange juice, and I have to say the results were terrific!
We have been embracing rice noodles as they are naturally gluten-free, super quick to prepare, economical and pair up nicely with fresh veggies and tofu.For this recipe, we combined one of our earlier shared recipes – Crispy Tamari Tofu – with steamed broccoli, peanut sauce, rice noodles and peanuts as garnish. Oh my!
Broccoli and Crispy Tofu with Peanut Sauce
Broccoli – trimmed and cut into bite-sized pieces and lightly steam for 2 minutes – don’t overcook!
Rice Noodles – cook according to package directions
Peanut Sauce – see recipe below
Crispy Tofu – see recipe below
1/2 cup natural, unsalted peanut butter
1 tablespoon Tamari or soy sauce
2 teaspoons Sriracha sauce *or to taste*
2 teaspoons sesame oil
2 teaspoons maple syrup
1/4 cup hot water
1/4 cup full fat coconut milk
1 teaspoon grated ginger *or to taste*
1 clove garlic – minced
2 tablespoons freshly squeezed orange juice
Combine above ingredients and adjust to taste. Set aside until ready to toss with broccoli, tofu and noodles. Season dish with extra Tamari if it needs more salt. Enjoy!
Crispy Tamari Tofu1 block of extra firm tofu – pressed for 15 – 60 minutes
2 tablespoons tamari
1 tablespoon sesame oil
1 tablespoon maple syrup
1 tablespoon fresh grated ginger
1 clove minced garlic
1 tablespoon arrowroot starch
1 teaspoon black sesame seedsCut pressed tofu into bite-sized pieces. Mix together tamari, oil, maple syrup, ginger and garlic. Add tofu to mixture. Sprinkle starch evenly over tofu. Place tofu on parchment-lined baking sheet. Sprinkle with sesame seeds. Bake at 400 degrees for 25 – 30 minutes. Enjoy!