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
1 Block Extra Firm Tofu, pressed, cut into small squares
1 tbs Canola or Peanut Oil
2 tsp Soy Sauce
2 tsp Mirin
1 Carrot, peeled and shredded
Peanuts, crushed (optional)
1 Cup Dry Brown Rice
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.