Baked Peanut Tofu with Broccoli & Edamame
From: Ian Seddon's Cookbook
🥘 Ingredients
- Peanut Sauce 8 tbsp
- Tofu Cubes 1
- extra virgin olive oil or neutral-flavored oil 3 tbsp
- Kosher
- potato starch or arrowroot powder 2 tbsp
- broccoli 1 ½ lb
- roasted cashews or peanuts 0.33 cup
- cilantro leaves and tender stems 1 handful
- roasted sesame seeds 1 tbsp
- Cooked Brown Rice 2 ½ cup
- shelled edamame 6 oz
- medium or large lime 1
I prefer potato starch or arrowroot powder, as cornstarch can leave a slightly chalky aftertaste when baking tofu. Not a fan of cilantro? If you have access to Thai basil, use it. Otherwise, omit the cilantro. If your sesame seeds are raw, heat a frying pan over medium heat. After a minute or two, add the sesame seeds and toast for 2 to 4 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 6 to 8 minutes. You’ll use sesame seeds in several of the meal plans, so feel free to toast a big batch. Toasted sesame seeds last about 3 months at room temperature and around 6 months in the fridge. For heartier appetites, use 1 (12-ounce / 340g) bag of edamame in this meal. For more details on a similar recipe, check out my blog post. Storage: Store the peanut tofu, broccoli, edamame, and rice separately in the fridge for about 3 to 4 days. Reheat the peanut tofu and broccoli in a hot cast iron or other frying pan over medium heat with a touch of oil until heated through and a bit crispy again. Reheat the rice as listed in step 7(a). Assemble your bowl as listed in the last step. Nutrition boost: For more veggie action, top this dish with some thinly sliced red/orange/yellow bell pepper, chopped snap/snow peas, or any crisp veggie in your fridge. For more protein, use more edamame (see Note 4). Shortcut: Skip the broccoli. Instead, chop up ~8 oz of sugar snap peas, and toss with the edamame and peanut sauce, as listed in the last step.
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1Gather: Peanut Sauce , Tofu Cubes , extra virgin olive oil or neutral-flavored oil , Kosher salt and freshly cracked black pepper, potato starch or arrowroot powder , broccoli , roasted cashews or peanuts , cilantro leaves and tender stems , roasted sesame seeds , Cooked Brown Rice , shelled edamame , medium or large lime .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat to 425ºF / 220ºC. Grab two rimmed sheet pans and line one pan with parchment paper. Take the Peanut Sauce out of the fridge.
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3Dry off any moisture on the Tofu Cubes. In a large bowl, toss the tofu with 1 1/2 tbsp oil, 1 tsp kosher salt, and pepper to taste. Add the potato starch and gently toss with a silicone spatula. Spread the tofu pieces out on the lined pan so they don’t touch. Wipe out the bowl for step 6(a).
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4Add the broccoli to the unlined pan. Toss with 1 1/2 tbsp oil, 1/2-1 tsp kosher salt, and pepper to taste. Spread out on the pan.
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5Place the tofu on the top rack and broccoli on the bottom. Bake for 20 minutes .
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6While the tofu and broccoli roast, prepare your side salad (if you’re making one). Then prep the garnishes: roughly chop the nuts and chop the cilantro.
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7Remove the tofu from the oven and set aside. Toss the broccoli around and roast for 5 to 7 more minutes, or until browned in spots and tender. Finish the tofu: Add the baked tofu to the large bowl; use a silicone spatula to coat it with 1/4 cup Peanut Sauce. Sprinkle with the sesame seeds. Arrange the peanut tofu back onto its lined pan. Remove the broccoli from the oven, then reduce the temperature to 350ºF / 175ºC. Transfer the peanut tofu to the top rack and bake for 5-10 minutes , or until the Peanut Sauce has dried out a bit.
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8While the peanut tofu bakes, finish the other ingredients. Rice: Add the Cooked Brown Rice to a microwave-safe bowl and add a couple ice cubes on top. Cover and microwave for 1 minutes or until warm. Edamame: Cook using the package instructions, or simply defrost: add to a bowl of hot water and rest until thawed. Drain in a colander and shake to dry. Peanut Sauce: With the remaining Peanut Sauce ( timer /4 cup), add a few teaspoons of water and whisk until pourable.
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9Assemble: Squeeze a bit of lime juice on top of the peanut tofu. Divide the warm rice between bowls. Top with edamame and roasted broccoli, then spoon on some Peanut Sauce. Add peanut tofu on top and squeeze on more lime juice. Garnish with chopped nuts and cilantro. Spoon more Peanut Sauce on top if desired. Serve with your side salad, if you made one.