Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
April 9th, 2007
Stumble it!
This should be harder than it is, considering how good it tastes. I’m a huge fan of peanut sauces, so I’m sure that makes me a bit biased. If you have coconut milk you can use that instead of water, but I didn’t feel like opening a whole can for just 1/4 cup, and it tastes just as good without it.
I love using raw shredded carrot on top of my meals. It’s so fast and easy, it looks pretty, and the pieces are small enough that you don’t need to cook it at all. I think this meal would be even better with some greens tossed it, but it’ll lend itself to all sorts of vegetables.
Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
Serves Two
1 Block Extra Firm Tofu, pressed, cut into small squares
1 tbs Canola or Peanut Oil
2 tsp Soy Sauce
2 tsp Mirin
Broccoli, steamed
1 Carrot, peeled and shredded
Peanuts, crushed (optional)
1 Cup Dry Brown Rice
Peanut Dressing
1/4 Cup Peanut Butter
1/4 Cup Water (or coconut milk if you have it!)
1 Tbs Sugar
1 Tbs Soy Sauce
1 Tbs Seasoned Rice Vinegar
1 tsp Hot Chili Oil
1 Pinch Salt
Start cooking your rice. Mix sauce ingredients until smooth (be patient, it’ll look like hell at first) and set aside.
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 up and form a light glaze.
Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.
Entry Filed under: recipe, sauce/dressing
20 Comments Add your own
1. Celine | April 9th, 2007 at 12:46 pm
crushed peanuts, the magic words. yum. and I think coconut milk lovers on the PPK should join so that opening a can for 1/4 cup only isn’t a problem anymore. whaddya think?
2. sheree | April 9th, 2007 at 12:47 pm
OH MY!!! Your dish looks so good. I love the colors the food, my mouth is watering!…
3. michelle crocodile | April 9th, 2007 at 4:51 pm
oh HELL yes.
4. Linda, The Village Vegetable | April 10th, 2007 at 3:48 pm
i’m so glad you’ve been nominated.. or i would have never found your blog. LOVE IT. Good luck!
5. almost vegetarian | April 10th, 2007 at 5:59 pm
Cooked broccoli and raw peanuts are a wonderful combination. Yes, it tastes good, but what really draws me is the nice mix of textures: The smooth touch of the broccoli and the snap of the peanuts. Quite a tempting dish, indeed. Cheers!
6. Celine | April 11th, 2007 at 12:15 pm
I’m on the hunt for Mirin and it’s no easy task around here! I’m relieved to see such a small amount of it is needed in this recipe, because I finally found a bottle of it but for 5 bucks for a tiny one too. now I can look forward to trying this too!
(end novel)
7. Lolo | April 12th, 2007 at 1:58 pm
Thanks everyone for the kind comments! You’re all so sweet.
8. Kat | April 19th, 2007 at 10:40 pm
I just made this! Wow, I’m on a yum yum kick this week - fourth recipe!
It’s wicked! My only change is that the soy/mirin glaze to pour over the fried tofu wasn’t enough - I had to double it so that it’d cover the whole block of fried tofu squares. Yummy!
9. Easy vegan cooking! &laqu&hellip | October 13th, 2007 at 12:41 pm
[...] here to find the recipe for Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce. While you’re there, check out the other great recipes. I wouldn’t change anything [...]
10. Alisa | October 14th, 2007 at 8:45 pm
That’s it, I am making that this week! Thanks for the great recipe : )
11. VeganYumYum » Hot H&hellip | June 9th, 2008 at 11:30 am
[...] A stir-together peanut sauce that’s good on everything [...]
12. sue.agirlnamed | June 10th, 2008 at 10:15 pm
I found your blog today and actually heard the heavens sing. This recipe was perfect to find today, because I had a block of tofu in the fridge, some veggies, and a vegan-dubious friend coming over who loves the peanut sauce. I basically just used your tofu technique and peanut sauce… veggies were bok choy and sugar snap peas from the farmers’ market, and it was awesome. The tofu came out perfectly, even though I didn’t have mirin and used ponzu sauce instead. My friend said, “this doesn’t taste like tofu!” The peanut sauce is addicting- I think it’s the rice vinegar. Have you had the fresh spring rolls that the Herb Lyceum sells at the Copley Square Farmers’ Market? They have a similar peanut sauce that I actually crave in the winter. If you get a chance, I recommend. I will be making everything on your blog now!
13. new to tofu | June 13th, 2008 at 11:57 am
Hi! first off, fantastic blog you’ve got here (I just found it–very excited to read more!)…I have one question about this recipe (I know this post is from a while ago, so hopefully you’ll see this comment!)…does tofu make good leftovers? I usually take dinner leftover to work for lunch, but I’ve never cooked tofu before, so I don’t know if it’ll be OK? Any advice would be appreciated!
14. Vegan Bites: Theory, Acti&hellip | June 17th, 2008 at 7:55 am
[...] Recipe: Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce [...]
15. AT | July 15th, 2008 at 11:54 am
I made this recently- with the coconut mulk - and it beame my favourite peanut sauce. The entire recipe was fantastic, but especially the sauce. I thought I’d lost the recipe and was happy when I found day later. It’s going to become a regular part of my repertoire.
16. Jody | July 27th, 2008 at 1:28 pm
Just discovered your blog and have been working my way backwards thru your recipes. This one was fantastic. As a working mom I’ve found these really great and if I’m running low on time I can substitute Quorn (the little chunk type) into the recipe instead of tofu. Sometimes one less step just makes things easier with a hungry kiddo waiting.
17. VeganEliza | September 13th, 2008 at 10:13 pm
hi! just wondering if you think dry frying the tofu then throwing in the soy and mirin would be nice? i really love the dry frying technique.
18. Katrina | January 12th, 2009 at 11:22 pm
I discovered your website actually through the iPhone app I downloaded. I is the first recipe I’ve tried thus far and it was delicious! Without coconut milk on hand, I used water, followed recipe as instructed and was very pleased. Simple to make!
Your site is beautiful, I can’t wait to try more recipies - the pictures are such teasers!
19. Menu for Jan 21-27th &laq&hellip | January 21st, 2009 at 9:03 am
[...] Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce [...]
20. Veggin’ » Blo&hellip | April 17th, 2009 at 6:23 pm
[...] Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce Inspired by: VeganYumYum [...]
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