Name: Crispy tofu with peanut sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 11 oz extra firm tofu, pressed, patted dry, and cubed; 1/4 cup white rice; 1/2 cup water; 2.5 oz broccoli, cut into bite-size florets; 2 tsp creamy peanut butter; 1 1/2 tsp low sodium soy sauce; 1/2 tsp maple syrup; 3/4 tsp rice vinegar; 8 olive oil cooking sprays; 1/2 tsp garlic powder; 1/4 tsp salt

Instructions

Prep 20 min · Cook 15 min

Combine the rice, water, and a pinch of salt in a small saucepan. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes. Done when tender and water is absorbed.
In a small bowl, whisk the peanut butter, soy sauce, maple syrup, rice vinegar, and half the garlic powder. Whisk in one tablespoon of water, adding more a teaspoon at a time until the sauce is thin enough to drizzle.
Coat a 12-inch nonstick skillet with cooking spray and set over medium-high heat. Toss the cubed tofu with the remaining garlic powder and the salt. Add the tofu to the skillet and cook for 4 minutes, flip, and cook for 4 minutes more until golden and crisp. Move the tofu to a plate. Done when golden brown and crisp.
Add the broccoli florets and two tablespoons of water to the empty skillet. Cover and steam for 3 to 4 minutes until the broccoli is bright green and fork-tender. Return the tofu to the pan and toss for 30 seconds to reheat. Done when bright green and fork-tender.
Fluff the rice with a fork and scoop it into a bowl. Top with the seared tofu and steamed broccoli. Drizzle the peanut sauce over the top and serve.

Nutrition

Ingredients

Instructions

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