At least a few nights a week we prepare all-vegetarian dinners. We have an amazing farmer’s market on Saturdays that always inspire us. My sister Maureen recently gifted us an amazing salad cookbook for our new home. “SALAD FREAK” This is the first recipe I have made and it was AMAZING 😋 From prep, cooking to sitting down – 50 minutes! And it is great leftover! You can save time by preparing the tofu the night before.
CHARRED BROCCOLI & TOFU WITH RICE NOODLES & PEANUT SAUCE
Serves 2 as a main course
1 head broccoli or a bunch of broccoli rabe (florets with a little stem)
3 scallions thinly sliced
1 handful fresh basil
1 handful fresh cilantro
1 handful fresh mint
1 16 oz. package of extra firm tofu – sliced into 1/2” rectangles – then into squares
Chili Crisp (*recipe below)
6 ounces rice noodles
1/4 cup organic crunchy peanut butter
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon lime juice
3 tablespoons warm water
Place a cookie rack on a baking sheet. Cover rack with paper towels or a clean dish towel.
Place tofu on towel and cover with another towel. Put a heavy cast iron pan or two to cover to let the tofu get squeezed for about 20 minutes (or do it over night). This step is SO IMPORTANT! The results will give you the best crispy tofu ever!
Transfer tofu and broccoli florets to a rimmed baking sheet. Place tofu and broccoli on pan and lightly drizzle 3 tablespoons of chili crisp.
I carefully tossed it lightly to distribute the oil all around and sprinkle with kosher salt.
Roast on a middle rack in oven for approx. 25 minutes, flipping once.
Bring a medium pot of water to a boil and cook the rice noodles according to package. Do not over cook!
Then drain and run under cold water until chilled to stop further cooking.
MAKE THE PEANUT SAUCE
In a large bowl whisk together 1/4 cup peanut butter, soy sauce, honey, lime juice and add warm water 1 tablespoon at a time until the desired consistency is reach. I like it a little thicker. so you have to add more PB.
In a large bowl, mix noodles with sauce and toss to combine.
Divide into two serving bowls, top with broccoli and tofu.
Sprinkle a handful of roughly chopped herbs on top and serve with 1/2 lime cut into wedges.
3 small shallots finely chopped
1 head of garlic thinly sliced on a mandolin
1 1/2 cups peanut oil
1 3” piece of ginger grated (approx 2 tablespoons)
1/4 cup crushed red pepper flakes
1 tablespoon honey
2 tablespoons soy sauce
1/4 teaspoon ground cinnamon
Add the shallots and garlic to a small pot with 1 1/2 cups of oil. Simmer over medium heat for 15 – 20 minutes. You want them to be deep golden brown, but not too brown or they will become bitter. In another heatproof pot add grated ginger, red pepper flakes, honey, soy sauce and cinnamon.
Strain the garlic & shallots through a fine-mesh sieve over the pot, stir and let cool.
Store in the fridge for about 1 month.