Close
Photo: Jacob Fox
Active Time:20 minsTotal Time:45 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients114- to 16-ounce block extra-firm tofu, drained⅓cupsmooth natural peanut butter⅓cuplight coconut milk1tablespoonreduced-sodium tamariorsoy sauce (see Tip)1tablespoonpure maple syrup1tablespoonrice vinegar1teaspoonred curry paste6cupsbroccoli florets2tablespoonstoasted sesame oil, dividedSliced scallions for garnish
Cook Mode(Keep screen awake)
Ingredients
114- to 16-ounce block extra-firm tofu, drained
⅓cupsmooth natural peanut butter
⅓cuplight coconut milk
1tablespoonreduced-sodium tamariorsoy sauce (see Tip)
1tablespoonpure maple syrup
1tablespoonrice vinegar
1teaspoonred curry paste
6cupsbroccoli florets
2tablespoonstoasted sesame oil, divided
Sliced scallions for garnish
DirectionsPosition racks in upper and lower thirds of oven. Place 2 rimmed baking sheets in the oven; preheat to 450°F.Cut tofu into 1/2- to 3/4-inch cubes. Arrange in a single layer on a clean kitchen towel, place another towel over it and weight it down with a plate or baking sheet and a large can on top for 10 minutes.Meanwhile, whisk peanut butter, coconut milk, tamari (or soy sauce), maple syrup, vinegar and curry paste in a small bowl.Toss broccoli with 1 tablespoon sesame oil in a medium bowl and arrange in a single layer on one of the baking sheets. Brush the remaining 1 tablespoon sesame oil on the tofu, then arrange in a single layer on the other baking sheet. Return both pans to the oven.Roast, rotating the pans from top to bottom and front to back halfway through, until the tofu and broccoli are crispy, about 20 minutes. Serve the tofu and broccoli with the peanut sauce and garnish with scallions, if desired.Tip:People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.Originally appeared: EatingWell Magazine, March 2022
Directions
Position racks in upper and lower thirds of oven. Place 2 rimmed baking sheets in the oven; preheat to 450°F.Cut tofu into 1/2- to 3/4-inch cubes. Arrange in a single layer on a clean kitchen towel, place another towel over it and weight it down with a plate or baking sheet and a large can on top for 10 minutes.Meanwhile, whisk peanut butter, coconut milk, tamari (or soy sauce), maple syrup, vinegar and curry paste in a small bowl.Toss broccoli with 1 tablespoon sesame oil in a medium bowl and arrange in a single layer on one of the baking sheets. Brush the remaining 1 tablespoon sesame oil on the tofu, then arrange in a single layer on the other baking sheet. Return both pans to the oven.Roast, rotating the pans from top to bottom and front to back halfway through, until the tofu and broccoli are crispy, about 20 minutes. Serve the tofu and broccoli with the peanut sauce and garnish with scallions, if desired.Tip:People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Position racks in upper and lower thirds of oven. Place 2 rimmed baking sheets in the oven; preheat to 450°F.
Cut tofu into 1/2- to 3/4-inch cubes. Arrange in a single layer on a clean kitchen towel, place another towel over it and weight it down with a plate or baking sheet and a large can on top for 10 minutes.
Meanwhile, whisk peanut butter, coconut milk, tamari (or soy sauce), maple syrup, vinegar and curry paste in a small bowl.
Toss broccoli with 1 tablespoon sesame oil in a medium bowl and arrange in a single layer on one of the baking sheets. Brush the remaining 1 tablespoon sesame oil on the tofu, then arrange in a single layer on the other baking sheet. Return both pans to the oven.
Roast, rotating the pans from top to bottom and front to back halfway through, until the tofu and broccoli are crispy, about 20 minutes. Serve the tofu and broccoli with the peanut sauce and garnish with scallions, if desired.
Tip:
People with celiac disease or gluten sensitivity should use soy sauces that are labeled “gluten-free,” as soy sauce may contain wheat or other gluten-containing ingredients.
Originally appeared: EatingWell Magazine, March 2022
Rate ItPrint
Nutrition Facts(per serving)345Calories24gFat17gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
