|(There is rice under the tofu)|
Tofu and Sauce:
- 12 oz firm tofu, cubed and pressed
- 1/3 cup peanut butter (salted)
- 1/4 cup unsweetened almond milk (although any milk will do here)
- 1 tsp sesame seeds
- 1 tsp freshly ground ginger
- 1/2 tsp honey
- 1/2 tsp chili flakes (adjust to spice level, this is "basically nothing")
- olive oil
Broccolini and rice:
- 1/2 cup uncooked rice
- 8-10 pieces of broccolini
- olive oil
- sea salt
Assuming your rice will take 40-ish minutes, start cooking the rice. Mix the peanut butter, almond milk, and honey together until it blends into a consistent texture. Stir in the rest of the seasonings (sesame seeds, ginger, chili flakes). Put aside.
Preheat the oven to 500 degrees. In a frying pan, add some olive oil and brown the tofu over medium-high. The goal is to give it a slight crispness on each side, but not to deep fry it. As it is browning, . Once happy with texture, reduce heat to medium-low and stir in the peanut butter solution. You can let this sit for a bit while you do the next step.
On a baking sheet, lay down the broccolini so it isn't touching. Brush with olive oil and sprinkle salt on the tops; flip over and repeat on the other side. Cook on the top shelf of your oven for about five minutes, then shut off the oven and let it sit for five more minutes inside the oven. The goal is to lightly scorch the heads and cook the rest of it thoroughly, giving it a crunch on top.
Serve the tofu over rice with the broccolini on the side.
This will create a delicious meal, although the sauce did not quite work as intended - I envisioned something with more liquid, but I created something a little firm. It did brown nicely with the tofu leading me to believe I didn't make a mistake. So, the rating is "delicious, would cook again". However, you could always add more milk or some water to the recipe. You could also up the amount of sauce created, as this was only enough to coat the tofu and not the rice.