The peanut sauce in this recipe is really versatile, that’s why I offer several options for vegetables to serve with it. I happened to have leftover Asian vegetable mix, broccoli and carrots so it was easy for me to mix and match. I’m sure there are a hundred million more combination out there. When you’re faced with a bunch of leftover vegetables, it’s a really good and quick sauce to make. Heck, I may even leave out the tofu and vegetables and serve the sauce just on buckwheat soba noodles. (Thanks for the suggestion In-House Taste Tester!)
Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
Inspired by: VeganYumYum
1 block extra firm tofu, pressed, cut into small squared
1 T canola oil
2 tsp tamari or soy sauce
2 tsp mirin
1/4 cup creamy peanut butter
1/4 cup light coconut milk
1 Tbs sugar
1 Tbs tamari or soy sauce
1 Tbs seasoned rice vinegar
1 tsp chili paste with garlic
1 pinch salt
1 cup dry brown rice, cooked
1 carrot (peeled and shredded) + steamed broccoli
asian vegetable mix (carrots, snap peas, water chestnuts, etc.)
A million other combination of vegetables
Cook brown rice per package instructions. Meanwhile, in a small bowl mix all the ingredients for the sauce until smooth. Add more tamari/soy sauce or salt if peanut butter is on the “sweet side”.
Begin cooking vegetables as desired (steaming, microwave, stir fry, etc.)
Heat oil over high heat in a non-stick pan. Add tofu and cook until sides are browned.
Mix tamari/soy sauce and mirin in a small bowl. Once tofu is cooked, removed from heat and add tamari mixture. Move tofu around to make sure it all gets coated.
Put rice, vegetables and tofu on a plate.
Drizzle with peanut sauce and sprinkle with crushed peanuts.