Author: Kat Henry
Can easily be cut in half with a regular sized carton of tofu, though you want to make the same quantity of sauce. I also recommend including one of your favorite sides, such as brown rice or Israeli couscous.
- 1 large carton - firm tofu, drained
- 1 bunch - broccoli
- 1/3 cup - Panko breadcrumbs
- 2 Tbsp - high heat oil, such as peanut or safflower
- 2 green - onions, sliced on the diagonal
- 1 Tbsp - black sesame seeds
Nut Butter Sauce
- 1/2 cup - regular soy sauce
- 1/2 cup - sesame paste, peanut butter or cashew butter
- 4 Tbsp - rice wine vinegar
- 4 Tbsp - white or light brown sugar
- 1 tsp - red pepper flakes or chili oil
- 4 green - onions, finely chopped
- 1/2 cup - water or stock
- Slice the tofu into 1/2 inch slabs. single layer the slices on a paper towel-covered plate, with another sheet of towels on top to absorb the liquid.
- Combine all the ingredients for the sauce in food processor and puree until smooth. Salt to taste.
- Fill a large, lidded pot with about 1/2 inch of water and heat on the stovetop. Once boiling, add trimmed-down broccoli florets and cover for 6 - 7 minutes before draining.
- Pour the Panko breadcrumbs in a bowl and coat each tofu slice.
- Heat oil in a large, nonstick skillet. Fry tofu over medium high heat until golden.
- When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.
- Spread the middle of the plate with your grain of choice and serve the tofu on top, sprinkle with green onions and sesame seeds. Add broccoli to plate and pour additional sauce over.
vegetarian, yummy, warm, autumn, tofu, nutsBack to Recipes