Roasted Brocolli, Tofu with Peanut Lime Sauce VN
Roasted Broccoli, Tofu with Peanut and Lime Sauce
Roasted Broccoli, Tofu with Peanut and Lime Sauce
Serves 4
Gluten Free
Vegan
This is full of flavour and inspired by Emma Galloway, My Darling Lemon Thyme and can be found in "A Year in my Real Food Kitchen"
Ingredients
330g Tofu, rinsed and drained
400g broccoli
2 cloves garlic, finely chopped
2 tsp finely grated ginger
Olive oil, to drizzle
Cooked rice noodles or jasmine rice
To Garnish:
Chopped roasted, unsalted peanuts
Finely sliced spring onions
Lime wedges, to serve
For the Sauce:
2 tbs olive oil
1 onion, finely diced
2 cloves garlic, finely chopped
1 tbs finely grated ginger
1 long red chilli (deseeded) and optional
1 tsp curry powder
185g (¼ cup) natural peanut butter (chunky or smooth)
65g (¼ cup) coconut sugar (grated if in solid form) or muscovado sugar
60 ml (¼ cup) Freshly squeezed lime juice
3 tbs gluten free soy sauce
1-2 tbs rice vinegar, or to taste
AND THIS IS WHAT YOU DO....
- Pre-heat oven to 200C (400F).
- Cut tofu into bite sized squares, slice broccoli in half lengthways if stems are larve and then slice in half on a slight diagonal.
- Place tofu, broccoli, garlic and ginger in a bowl, drizzle with a little oil, season with fine sea salt and freshly ground black pepper and mix well with your hands.
- Spread out on a large oven tray in a single layer and roast for 30-35 minutes or until broccoli is tender and charred in places and tofu is golden. While that is roasting, make your sauce.
- To make the sauce, heat olive oil in a heavy-based saucepan over medium heat.
- Add onion and cook, stirring, for 2-3 minutes until tender but not coloured.
- Add garlic, ginger, chilli (if using) and curry powder and cook for a further minute until fragrant.
- Remove from the heat, add peanut butter, sugar, lime juice, soy sauce and 125 ml (½ cup) cold water.
- Return to heat and bring to a simmer, stirring with a wooden spoon to dissolve the peanut butter.
- Add rice vinegar - just enough to make it sing - season with salt and pepper and stir in more cold water if needed, thinning it down to sauce consistency.
- Simmer 5-8 minues to develop the flavours, then remove from heat.
- If not using immediately, cool and store in glass jar in the fridge for 7-10 days. You may need to add a touch of water before serving as it will thicken up in the fridge.
- Serve roasted broccoli and tofu over cooked rice noodles or rice, drizzle generously with peanut lime sauce, scatter with chopped peanuts and spring onion and serve with lime wedges on the side to squeeze over.
