Pan Seared Tofu with Coconut Brown Rice and Broccoli

Pan Seared Tofu

with Coconut Brown Rice and Broccoli

GET RECIPES DELIVERED
dinner

This recipe was inspired by one of our very own TPC customers! Tofu gets kicked up a notch with the addition of fresh ginger and garlic right at the end of this recipe. We serve it over a bed of coconut-scented brown rice, and we just know that everyone will be asking for this recipe!

Summer Recipes Fall Recipes Winter Recipes High-Protein Gluten-Free Nuts Hearty Vegetables Tofu Dinner
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
559
FAT
28g
CARBOHYDRATES
59g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 package firm tofu
  2. 1 1/4 cup brown rice
  3. 4 cups broccoli florets
  4. 2 green onions
  5. 1 tablespoon sriracha**
  6. 1/4 cup peanut butter**
  7. 2 tablespoons tamari**
  8. 1/4 cup rice wine vinegar**
  9. 2 cloves garlic, peeled
  10. 1 knob ginger
  11. 1/4 cup unsalted peanuts
  12. 1 tablespoon olive oil*
  13. 5.4 oz can coconut milk
  14. 2 cups water*
  15. *not included
  16. *sauce mix

TOOLS

  • Non-Stick Sauté Pan
  • 2 Small Pots and 1 lid
  • Small Bowl

INSTRUCTIONS

1
Rinse and dry all produce. In a small pot, place brown rice, 2 cups water, and coconut milk. Place over high heat until it reaches a boil, then reduce to a simmer and cover, cook for 35-40 minutes while moving on to next step. Remove rice from heat when cooked. Place a small pot of water on to boil for the broccoli.
2
Cut tofu into 4 “steaks” and lay on paper towels. Peel and mince ginger. Mince garlic. Roughy chop peanuts. Thinly slice green onions.
3
To create sauce for tofu, in a small bowl mix sriracha, tamari, peanut butter, rice wine vinegar, minced ginger and garlic. Set aside.
4
Pat each of the tofu steaks dry. Place the sauté pan on medium-high heat, and add 1 tablespoon of olive oil to the pan. Sear the tofu on each side for 2 minutes, until slightly brown and slightly crisp. After all of the tofu steaks are cooked, pour the sauce into the pan and heat well, 2-3 minutes. Flip the tofu in the sauce and turn off heat.
5
Drop broccoli into boiling water. Cook for 3 minutes, and drain.
6
To plate, place 1 cup of the coconut brown rice on a plate, top with tofu and a side of broccoli, spoon over some of the sauce from the pan and garnish with green onions and peanuts. Enjoy!