Pan Seared Tofu

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!