This is the perfect meatless Monday recipe, the broccoli and tofu roast in the oven while you whip up the sauce. Dinner in under 30 minutes.
1 (12- to 14-ounce) block of tofu (firm or extra firm)
1 lb of broccoli cut into florets
1/4 cup peanut butter (creamy or natural peanut butter is best — no chunks)
1/2 teaspoon ground ginger
2 tablespoons lime juice (or orange juice)
1 tablespoon soy sauce
2 tablespoons sesame oil (olive oil can be used if you’re in a pinch)
1 tablespoon sweet chili sauce or sriracha
Preheat over to 425.
Press the moisture out of the tofu, I like to wrap it in a towel and put a heavy plate on top of it.
Chop the broccoli, toss it with some olive and salt and pepper and spread out on a baking sheet.
Cut the tofu into bite size pieces. Place on a baking sheet that has been oiled. Spray the tofu and pop the tofu and broccoli in the oven. You want to toss them several times to make sure they brown evenly. Bake for 20 – 25 minutes.
I’m a medium bowl combine the remaining ingredients in a bowl to make the sauce.
In a large bowl, place 1/2 the peanut sauce and toss the tofu in the sauce. Divide the tofu and broccoli on to 2 – 4 plates and serve with remaining sauce on the side.
This is a quick and easy number. Get everything ready in advance. I served with rice and an Asian salad from Trader Joe’s.
12 oz firm tofu, cut into small squats
1″ piece of ginger, peeped and grated
1/4 c soy sauce
3 tbsp rice wine vinegar
1/2 tsp red pepper flakes
Oil for cooking .
Combine all ingredients except oil and tofu in a bowl and set aside.
Heat a large skillet over medium high heat, add the oil and then the tofu. Cook a few minutes per side turning to brown on all side. Once brown on all side, add the sauce and cook for about 4 minutes until it starts to thicken, adding a little water of needed.