Prep 5 mins
Cook 15 mins
I got this recipe off the Vegan Yum Yum website and am posting it here to make it printer-friendly. The peanut sauce is so easy and delicious, and this was a big hit with my grandma. She is seriously spicy-phobic, but she said she would enjoy this even more with some hot sauce. Instead of peanut oil I used cold-pressed (not toasted) sesame oil, which is also high-heat resistant. I had no problems with that.
- 1 cup dry brown rice
- 1 bunch broccoli, cut
- 1 carrot, peeled and shredded
- 1⁄4 cup natural-style peanut butter
- 1⁄4 cup water (or coconut milk)
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon seasoned rice vinegar
- 1 teaspoon hot chili oil
- 1 pinch salt
Now the tofu part
- 1 (14 ounce) package extra firm tofu, pressed, cut into small squares
- 1 tablespoon canola oil or 1 tablespoon peanut oil
- 2 teaspoons soy sauce
- 2 teaspoons mirin
- peanuts, crushed (optional)
- Start cooking your rice according to package instructions. Start steaming the broccoli. In a small mixing bowl, mix peanut butter, water (or coconut milk), sugar, soy sauce, rice vinegar, hot chili oil and salt until smooth.
- Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble and form a light glaze.
- But the rice on a plate, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.