Soy Mirin Tofu With Broccoli And Peanut Sauce Recipes

Steps:

• For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
• Add vinegar, honey, soy sauce and red chili flakes.
• Set aside.
• In a wok, heat half the oil, half the ginger, and half the garlic.
• When hot, add tofu and stir fry for a few minutes.
• Add tofu to sauce and set aside.
• To wok add the rest of the oil, ginger, garlic, and onion.
• When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
• Add the soy sauce and stir fry until broccoli is just tender and bright green.
• Add sauce to broccoli and stir until everything is coated with sauce.
• Serve immediately over steamed rice.
• Top with lightly toasted chopped nuts and scallions.

Steps:

• -----------TheSauce-----------.
• In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
• Whisk in the remaining ingredients.
• Set aside.
• -------TheSaute-------------.
• Cut off the bottom half-inch of the broccoli stems.
• Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
• Cut the stalks diagonally into thin slices.
• Coarsely chop the flowerettes.
• Set aside.
• Begin heating the large skillet.
• When it is hot add 1 tbsp of the oil.
• Add half the garlic.
• Salt lightly.
• Sauté over medium heat for 1 minute, then add the tofu chunks.
• Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
• Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
• Mix together gently.
• Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
• Add the remaining garlic.
• Salt lightly.
• Add the onions, and some black pepper.
• Sauté, stirring frequently, over medium heat, until the onions are soft.
• On another burner, begin heating the peanut-tofu sauce on a low heat.
• It shouldn't actually cook-it only needs to be warmed through.
• Add the broccoli and the chopped peanuts to the skillet.
• Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
• Pour the heated peanut sauce over the sauté.
• Toss everything gently until everything is coated with everything else.
• Serve over long-grained white or brown rice (basmati is good).

Steps:

• Start cooking your rice according to package instructions. Start steaming the broccoli. In a small mixing bowl, mix peanut butter, water (or coconut milk), sugar, soy sauce, rice vinegar, hot chili oil and salt until smooth.
• 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 and form a light glaze.
• But the rice on a plate, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.

Steps:

• Slice tofu into 1/4 inch strips.
• Heat a non-stick skillet over medium-high heat, and add cooking oil.
• Fry tofu until light golden, making sure both sides are browned.
• Remove tofu to paper-towel lined plate.
• Stir all sauce ingredients in a small bowl, adding the sesame oil last.
• Pour mixture into skillet, and cook over medium-high heat until thickened.
• Return tofu to skillet, and toss to coat.
• Serve with steamed jasmine rice, or cooked soba noodles if desired.