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It’s Spring Break this week and I’ve been loving the time off with my kids. We’ve been catching up with friends, taking short day trips, planting (playing) in the garden, and enjoying some beautiful weather. I’m tempted, of course, to stay out in the sun with the kids but, since I took last week off from work, I wanted to drop in for a few minute and share a new recipe with you. One that is in constant rotation at my house.
It’s this Tofu with Peanut Sauce.
I’ve mentioned before that my kids are very picky eaters. If my son could have it his way he would live on candy alone. He loves candy so much that in the past couple of months he’s created an imaginary world called CandyLand where he takes magical adventures with his best friend, Lollipop. Despite not being able to get to CandyLand myself (it takes 11 plans, a google elevators, and 1 escalator), I love hearing all about his wonderful adventures.
But, I digress.
Because I won’t feed my son candy for dinner (or breakfast, or lunch, or midday snack), I am always on the look out for healthy meals that my kids will eat without putting up a fight. That is why these days we are eating so much of this Tofu with Peanut Sauce.
In addition to crispy pan-fried tofu slathered in gingery peanut sauce, I like to make sure my kids are eating some vegetables.
To add greens to this meal, I often sauté up some broccolini. While there are many other vegetables that go with this Tofu with Peanut Sauce, such as:
- Kale
- Brussels Sprouts
- Broccoli
- Green Beans
- Zucchini
broccolini is one of the only green vegetables that both my kid will eat. In keeping with the theme of healthy meal success, broccolini for the win!
Whether you’re looking for more healthy meals to feed your family or just an easy and wholesome vegan/gluten-free dinner recipes, look no further. This Tofu with Peanut Sauce may just be what you need.
Serve this Tofu with Peanut Sauce with broccolini and rice for a delicious, hearty, and healthy vegan and gluten-free dinner.
- 1 cup uncooked rice
- 14 ounces extra firm tofu, drained and pressed
- 2 tbsp oil, divided
- 1/2 tsp salt
- 1 small bunch broccolini, stems chopped 1-2"
- 1 batch Peanut Ginger Sauce (recipe follows)
- 1/2 cup natural smooth peanut butter
- 1/2 cup water
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 1/2 tbsp freshly grated ginger
- 2 cloves garlic, minced
- 1 tsp agave nectar
- pinch of cayenne pepper
- 1-2 green onions, sliced thin
- 1/4 cup roasted peanuts
- a few springs of cilantro
Start by making rice according to package instructions. While rice cooks, prepare everything else.
In a small blender combine all the ingredients for the Peanut Ginger Sauce. Blend until smooth and set aside.
In a large cast iron skillet heat 1 tbsp of oil over medium heat. Cube tofu into 1/2" inch pieces. Once oil is hot (it should sizzle when tofu hits the pan) add tofu and salt. Pan-fry for 5-7 minutes stirring frequently until tofu is golden brown on all sides.
Add 1/2 of the peanut sauce to the tofu and stir until tofu is completely coated. Some of the sauce may stick to the pan; that's okay. Once tofu has caramelized on the edges (another 5 minutes) remove from heat and set aside.
Add remaining oil to a separate pan. Sauté the broccolini (or vegetable of choice) for 5 minutes until the broccolini has wilted and is tender.
To serve, spoon rice in the bottoms of each bowl. Evenly divide the tofu and broccolini and top with extra sauce and topping of choice. Serve immediately.
If you give this recipe a try, let us know what you think in the comments below. Or snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!
Woah! These look AMAZING!
Thanks so much!