Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 1/2 cup of peanut butter
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 teaspoon of grated ginger
- 1 garlic clove, minced
- 1/4 teaspoon of red pepper flakes
- 1/4 cup of water
- 1 tablespoon of vegetable oil
- 4 cups of cooked brown rice
- 2 cups of steamed broccoli
- 1/4 cup of chopped peanuts
- 2 green onions, thinly sliced
Special equipment needed:
- Tofu press (optional)
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Cut the tofu into cubes and place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, until golden brown and crispy.
3. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, and water until smooth.
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the peanut sauce and cook for 2-3 minutes, stirring constantly, until thickened.
5. Add the baked tofu to the skillet and toss to coat with the sauce.
6. Divide the cooked brown rice and steamed broccoli among four bowls. Top each bowl with the peanut sauce tofu, chopped peanuts, and green onions.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 28g
- Carbohydrates: 54g
- Fiber: 9g
- Protein: 25g
Substitutions for ingredients:
- Almond butter can be used instead of peanut butter.
- Tamari can be used instead of soy sauce.
- Apple cider vinegar can be used instead of rice vinegar.
- Agave nectar can be used instead of honey.
- Cashew oil can be used instead of sesame oil.
- Broccolini or asparagus can be used instead of broccoli.
- Cashews or almonds can be used instead of peanuts.
Variations:
- Add sliced red bell pepper or shredded carrots for extra color and crunch.
- Use quinoa or cauliflower rice instead of brown rice.
- Add a fried egg on top of each bowl for extra protein.
- Use tempeh or seitan instead of tofu for a different texture.
Tips and tricks:
- Pressing the tofu before baking will help it become more crispy.
- Double the peanut sauce recipe and store it in the fridge for up to a week to use as a dip or dressing.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Add a splash of lime juice to the peanut sauce for extra tanginess.
Storage instructions:
- Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a shallow bowl to showcase the colorful ingredients.
- Garnish with extra chopped peanuts and green onions.
Garnishes:
- Chopped peanuts
- Green onions
- Cilantro
- Lime wedges
Pairings:
- Serve with a side of kimchi or pickled vegetables for extra flavor.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed edamame
- Roasted sweet potatoes
- Grilled zucchini
Troubleshooting advice:
- If the peanut sauce is too thick, add more water to thin it out.
- If the tofu is not crispy enough, bake it for a few more minutes or broil it for a few minutes at the end.
Food safety advice:
- Make sure to drain and press the tofu to remove excess water before cooking.
- Store leftovers in the fridge within 2 hours of cooking.
Food history:
- Peanut sauce is a popular condiment in Southeast Asian cuisine, particularly in Thai and Indonesian dishes.
Flavor profiles:
- Salty
- Sweet
- Spicy
- Nutty
Serving suggestions:
- Serve as a main dish for lunch or dinner.
- Pack leftovers for a healthy and satisfying work lunch.
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Region: Thai