Serve this Tofu with Peanut Sauce with broccolini and rice for a delicious, hearty, and healthy vegan and gluten-free dinner.
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Cuisine: Vegan
Servings: 4 people
Calories: 557 kcal
Author: Sarah McMinn
- 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 Thai Peanut Sauce
- 1-2 green onions, sliced thin
- 1/4 cup roasted peanuts
- a few sprigs of cilantro
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Start by making rice according to package instructions. While rice cooks, prepare everything else.
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In a small blender combine all the ingredients for the Peanut Ginger Sauce. Blend until smooth and set aside.
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In a large cast iron skillet heat 1 tbsp of oil over medium heat. Cube tofu into 1/2" inch pieces. Once the 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.
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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 the tofu has caramelized on the edges (another 5 minutes) remove from heat and set aside.
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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.
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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.
Serving and Storing - Serve this meal shortly after it's made. Serve over rice, noodles, quinoa, cauliflower rice, or omit the grain all together for a low-carb vegan meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. To eat leftovers, gently reheat the stir fry over the stove or in the microwave.
Frequently Asked Questions
What kind of tofu should I use? Use high-protein extra-firm tofu. This particular tofu does not need to be pressed. If you can only find water-packed tofu, make sure to thoroughly press out the water with a tofu press. Softer tofu will crumble and not give you the same chewy texture.
Is this recipe gluten-free? As it is written, the recipe is not gluten-free because the peanut sauce contains soy sauce. However, you can easily make this recipe gluten-free by using Tamari – a wheat-free alternative to soy sauce.