This months recipe was provided to us by Tory Stroker. It sounds DELISH. From Tory: Serves two hungry adults; this is a weekly staple in our home. Ingredients © Dishing Out Health" data-lightbox-theme="dark" > View fullsize 1 extra firm pack of tofu 2 crowns of broccoli Rice, whichever you prefer (we often times with use frozen rice for ease), amount to your liking 1/2 tsp Ginger powder 1 tsp Garlic powder 1/4 cup peanut butter 2 tbsp low sodium soy sauce or tamari, + 1 tbsp or more to taste in peanut sauce 1 tbsp olive oil 1 tbsp Unseasoned rice vinegar, + more to taste in peanut sauce 1 tbsp Sriracha, + more to taste in peanut sauce 1 tbsp Maple syrup or honey, to taste in peanut sauce 1 tbsp Toasted sesame oil, to taste in peanut sauce Recipe Prep tofu 30 minutes before cooking by slicing into thirds and pressing between paper towel and a heavy pot. This helps with removing excess water from tofu. Preheat oven to 400°F. Cut tofu into bite size squares and gently toss in medium bowl with 1 tbsp olive oil, 2 tbsp soy sauce, 1/2 tsp ground ginger and 1 tsp garlic powder. Place on prepared baking sheet (I like using parchment for easy clean up) and bake 30 minutes, flipping halfway. Prep broccoli into bite sized pieces. Place on prepared baking sheet and bake 30 minutes, flipping halfway. While tofu and broccoli are baking, prepare the peanut sauce. In a small bowl, mix peanut butter with 1 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tbsp sriracha, 1 tbsp honey/maple syrup and 1 tbsp hot water to thin. This is the fun part of cooking! Taste the peanut sauce and add more ingredients to your liking. Add more hot water if you want it thinner. If you want it sweeter, add more honey/maple. If you want more acid, add more rice vinegar. More heat, add more sriracha. Remove tofu and broccoli from oven, and rice from stove or microwave and drizzle with peanut sauce on top. Enjoy!
