Tofu Peanut Stir-Fry
with Charred Broccoli & Midnight Grains
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- ½ cup midnight grains
- 14 oz organic extra firm tofu, drained, patted dry and torn into 2-inch pieces
- 6 oz broccoli
- 1 garlic clove, peeled and minced
- 2 tbsp peanut butter
- 1 tbsp tamari
- 2 tbsp sweet chili sauce
- 2 tbsp peanuts
- 2 tsp tuxedo sesame seeds
- 1 Thai chile, thinly sliced
- 1 tbsp vegetable oil*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
Add midnight grains, 1½ cups water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and simmer, stirring occasionally, until the water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat, covered, and set aside to steam for 5 minutes. (4-serving meal: use 3 cups water)
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook until lightly golden and crispy, 5 to 7 minutes. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt. (4-serving meal: use 2 tbsp vegetable oil) TIP: Add more oil as necessary to crisp the tofu.
Wipe the large nonstick skillet clean and return to medium-high heat. Add broccoli and ¼ cup water and cover. Cook until crisp-tender and browned in places, 2 to 3 minutes. Add garlic and cook for 1 minute. Sprinkle with salt and add charred broccoli to the plate with the crispy tofu. (4-serving meal: use ½ cup water)
Add peanut butter, tamari, sweet chili sauce, and 2 tbsp water to a small bowl, and whisk the peanut sauce. (4-serving meal: use 4 tbsp water)
Divide the midnight grains between plates. Add crispy tofu and charred broccoli, and drizzle with peanut sauce. Sprinkle with peanuts and sesame seeds, and top with as much sliced Thai chile as you’d like. Tuck in!