I love a good peanut sauce, and this one doubles as a marinade for baked tofu. It's also delicious with rice noodles or spring rolls.
1 14-oz. pkg. firm tofu, cut into 10 slices and pressed
4 cups broccoli florets
1 cup rice (1 cup uncooked)
1/2 cup water
1/4 cup creamy peanut butter
3 Tbsp. brown sugar
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. fresh ginger, grated
2 tsp. sriracha chile sauce
4 cloves garlic, minced
While your tofu slices are being pressed, combine the water, peanut butter, brown sugar, soy sauce, rice vinegar, ginger, chile sauce and garlic in a microwave-safe cup or bowl. Microwave the sauce for about a minute and a half, until the peanut butter is melted. Whisk the sauce until thoroughly combined.
Place the tofu slices in a large ziploc bag and pour the peanut sauce over them. Marinate in the fridge for at least one hour, or longer.
Move the tofu slices to a parchment-lined baking sheet, reserving the marinade. Bake the tofu slices for 45 minutes at 425 degrees F, flipping halfway through.
Steam the broccoli until tender (about 5 minutes) and boil the rice according to package directions.
To serve, microwave the peanut sauce for 30 seconds to reheat. Mound some rice on your plate, scoop some broccoli over it, and lay two or three tofu slices on top. Drizzle with reserved peanut sauce.
Olivia wishes she could eat that instead of mushy peas. Grow some teeth, baby girl, then we'll talk!
Happy Halloween, have a spooooky weekend, and I'll see y'all on Monday for Vegan MoFo!