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Tofu Peanut Stir-Fry with Charred Broccoli & Midnight Grains
2 or 4 Serving Dinner

Tofu Peanut Stir-Fry

with Charred Broccoli & Midnight Grains

Tags: Gluten-Free, High-Protein
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
570
FAT
24g
CARBOHYDRATES
57g
PROTEIN
35g

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INGREDIENTS

  1. ½ cup midnight grains
  2. 14 oz organic extra firm tofu
  3. 1 garlic clove
  4. 1 Thai chile
  5. 6 oz broccoli
  6. 2 tbsp peanut butter
  7. 1 tbsp tamari
  8. 2 tbsp sweet chili sauce
  9. 2 tbsp peanuts
  10. 2 tsp tuxedo sesame seeds
  11. 1 tbsp (2 tbsp) vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: peanut, soy
Tools: Large nonstick skillet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
45 min
CALORIES
570
FAT
24g
CARBOHYDRATES
57g
PROTEIN
35g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the grains

Add midnight grains, 1½ cups (3 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.

2
Prepare the produce

Drain tofu, tear into 2 inch pieces, and pat dry. Peel and mince the garlic. Thinly slice the Thai chile(s). TIP: Wash your hands and cutting board well after handling the chile.

3
Crisp the tofu

Heat 1 tbsp (2 tbsp) vegetable oil in a large non-stick skillet over medium-high heat. Add tofu nuggets and cook until lightly golden and crispy, 5 to 7 minutes. Transfer crispy tofu to a paper towel-lined plate and sprinkle with salt. TIP: Add more oil as necessary to crisp the tofu.

4
Char the broccoli

Wipe the skillet clean and return to medium-high heat. Add broccoli and ¼ cup (½ cup) water and cover. Cook until crisp-tender and browned in places, 2 to 3 minutes. Add minced garlic and cook for 1 minute. Sprinkle with salt and add charred broccoli to the plate with the crispy tofu.

5
Make the peanut sauce

Add peanut butter, tamari, sweet chili sauce, and 2 tbsp water to a small bowl, and whisk the peanut sauce.

6
Serve

Divide the midnight grains between plates. Add crispy tofu and charred broccoli, and drizzle with peanut sauce. Sprinkle with peanuts and tuxedo sesame seeds, and top with as much sliced Thai chile as you’d like. Tuck in!

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