Crispy Tofu with Broccoli, Carrots & Peanut Sauce

Last week’s vegan dinner is a longtime favorite around here. Golden tofu paired with steamed broccoli and carrots and served over rice all topped with a spicy, speedy peanut sauce. You can make the same dish substituting chicken for tofu with results that are just as good. Recipe after the jump.

Crispy Tofu with Broccoli, Carrots & Peanut Sauce

Serves 4

1 1/4 cup plus 2 tablespoons natural peanut butter
1/4 cup rice vinegar
2 tablespoons minced cilantro
2 garlic cloves, minced
2 tablespoons soy sauce
2 teaspoons brown sugar
1/2 teaspoon sriracha sauce
1 small head of broccoli, broken down into florets
1 large or 2 small carrots, sliced into 1/4-inch thick rounds
1 block extra firm tofu, pressed and fried as directed here
1 cup long grain rice, cooked

To make the sauce, whisk together the peanut butter, vinegar, cilantro, garlic, soy sauce, sugar, and sriracha until fully combined. Whisk in warm water, one teaspoon at a time, until the sauce reaches the consistency you desire. Set aside.

Put the vegetables in a steamer basket over one inch of simmering water and steam for about 8 minutes, more if you prefer softer vegetables.

Scoop some rice on a plate and top with some tofu cubes and the steamed vegetables. Drizzle on spicy peanut sauce to taste. Sometimes I like to add chopped roasted peanuts too.