Soy Mirin Tofu With Broccoli And Peanut Sauce Recipes

GRILLED TOFU AND BROCCOLI WITH PEANUT SAUCE

Steps:

• Whisk the coconut milk, soy sauce, chili-garlic sauce, ginger, brown sugar and a pinch each of salt and pepper in a small bowl. Firmly press the tofu dry with paper towels, cut into eight 1/2-inch-thick slabs, then firmly press dry again. Arrange in a small baking dish and pour half of the coconut milk mixture over the top; turn to coat. Refrigerate 30 minutes to 1 hour.
• Meanwhile, whisk the peanut butter and vinegar into the remaining coconut milk mixture until smooth; season with salt and pepper and set aside for serving.
• Preheat a grill to medium high. Oil the grates. Trim the broccoli and peel the stalks; slice into thin spears. Toss with the vegetable oil; season with salt.
• Grill the broccoli, turning occasionally, until lightly charred and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, lightly brushing occasionally with the marinade, until well marked, about 2 minutes per side. Serve the tofu and broccoli with the peanut sauce. Sprinkle with sesame seeds.

TOFU AND BROCCOLI WITH PEANUT SAUCE

Steps:

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• In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
• Whisk in the remaining ingredients.
• Set aside.
• -------TheSaute-------------.
• Cut off the bottom half-inch of the broccoli stems.
• Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
• Cut the stalks diagonally into thin slices.
• Coarsely chop the flowerettes.
• Set aside.
• Begin heating the large skillet.
• When it is hot add 1 tbsp of the oil.
• Add half the garlic.
• Salt lightly.
• Sauté over medium heat for 1 minute, then add the tofu chunks.
• Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
• Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
• Mix together gently.
• Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
• Add the remaining garlic.
• Salt lightly.
• Add the onions, and some black pepper.
• Sauté, stirring frequently, over medium heat, until the onions are soft.
• On another burner, begin heating the peanut-tofu sauce on a low heat.
• It shouldn't actually cook-it only needs to be warmed through.
• Add the broccoli and the chopped peanuts to the skillet.
• Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
• Pour the heated peanut sauce over the sauté.
• Toss everything gently until everything is coated with everything else.
• Serve over long-grained white or brown rice (basmati is good).

BROCCOLI AND TOFU WITH SPICY PEANUT SAUCE

Steps:

• For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
• Add vinegar, honey, soy sauce and red chili flakes.
• Set aside.
• In a wok, heat half the oil, half the ginger, and half the garlic.
• When hot, add tofu and stir fry for a few minutes.
• Add tofu to sauce and set aside.
• To wok add the rest of the oil, ginger, garlic, and onion.
• When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
• Add the soy sauce and stir fry until broccoli is just tender and bright green.
• Add sauce to broccoli and stir until everything is coated with sauce.
• Serve immediately over steamed rice.
• Top with lightly toasted chopped nuts and scallions.

BROCCOLI & TOFU STIR-FRY WITH SPICY PEANUT SAUCE

Steps:

• In a small bowl, whisk together the water, peanut butter, rice vinegar, soy sauce, maple syrup, ginger, and garlic. Set aside.
• Drain and rinse the tofu, then pat dry and slice it in half horizontally.
• Cut te sliced tofu vertically into quarters, then crosswise. You should end up with tofu cubes roughly 1 inch by 1 inch.
• In a skillet, heat oil over high heat.
• Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom (about 5 minutes).
• Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes).
• In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes.
• Add the tofu to that skillet and cook for an additional 2 minutes.
• Remove the mixture from the heat, garnish with scallions and serve.

SOY-MIRIN TOFU WITH BROCCOLI AND PEANUT SAUCE

Steps:

• 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.

TOFU WITH GARLIC MIRIN SAUCE

Steps:

• Slice tofu into 1/4 inch strips.
• Heat a non-stick skillet over medium-high heat, and add cooking oil.
• Fry tofu until light golden, making sure both sides are browned.
• Remove tofu to paper-towel lined plate.
• Stir all sauce ingredients in a small bowl, adding the sesame oil last.
• Pour mixture into skillet, and cook over medium-high heat until thickened.
• Return tofu to skillet, and toss to coat.
• Serve with steamed jasmine rice, or cooked soba noodles if desired.