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    You are in: Home / Recipes / Soy-Mirin Tofu With Broccoli and Peanut Sauce Recipe
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    Soy-Mirin Tofu With Broccoli and Peanut Sauce

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Valeria's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Rice

    Veggies

    Peanut sauce

    Now the tofu part

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      But the rice on a plate, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.

    Ratings & Reviews:

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    Nutritional Facts for Soy-Mirin Tofu With Broccoli and Peanut Sauce

    Serving Size: 1 (734 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 884.3
     
    Calories from Fat 318
    36%
    Total Fat 35.4 g
    54%
    Saturated Fat 6.2 g
    31%
    Cholesterol 0.0 mg
    0%
    Sodium 1103.8 mg
    45%
    Total Carbohydrate 111.6 g
    37%
    Dietary Fiber 15.8 g
    63%
    Sugars 18.1 g
    72%
    Protein 42.1 g
    84%

    The following items or measurements are not included:

    seasoned rice vinegar

    hot chili oil

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