Pan Seared Tofu
with Coconut Brown Rice and Broccoli
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INGREDIENTS
- 1 package firm tofu
- 1 1/4 cup brown rice
- 4 cups broccoli florets
- 2 green onions
- 1 tablespoon sriracha**
- 1/4 cup peanut butter**
- 2 tablespoons tamari**
- 1/4 cup rice wine vinegar**
- 2 cloves garlic, peeled
- 1 knob ginger
- 1/4 cup unsalted peanuts
- 1 tablespoon olive oil*
- 5.4 oz can coconut milk
- 2 cups water*
- *not included
- *sauce mix
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INSTRUCTIONS
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.
Cut tofu into 4 “steaks” and lay on paper towels. Peel and mince ginger. Mince garlic. Roughy chop peanuts. Thinly slice green onions.
To create sauce for tofu, in a small bowl mix sriracha, tamari, peanut butter, rice wine vinegar, minced ginger and garlic. Set aside.
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.
Drop broccoli into boiling water. Cook for 3 minutes, and drain.
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!