eastowners

Tonight I made a faux (vegetarian) Thai Satay-like sauce over tofu, steamed broccoli, bean sprouts, and white rice. Here’s a quick run-down…

1 package extra firm tofu, cubed
3 stalks fresh broccoli
1 1/2 cups white rice (we like Calrose)
2/3 can coconut milk
2/3 cup creamy peanut butter
bean sprouts
1/4 tsp garlic powder (not garlic salt)
3/4 tsp Thai chili sauce (will probably use more next time)
1/4 tsp white pepper
1/8 tsp cinnamon
olive oil

Prepare the rice, preferably steamed, as you normally would. Fry the tofu (I will marinate the tofu next time in soy sauce, pineapple juice and ginger… this time I simply dressed the tofu with sashimi sauce and sesame seeds after frying). You want the tofu to be golden brown before you hit it with the soy. I generally use sashimi sauce or you could use sweet soy.

Steam your broccoli. Use whatever method you prefer. Do not over-steam. You don’t want it to be soggy.

In a sauce pan, gently heat the coconut milk (medium-low). Do not allow to bubble. Slowly add the peanut butter and stir until it is completely dissolved. Add the chili sauce and do the same. If you want it spicier, add another 1/3-1/2 tsp of chili sauce. Be careful and only add a little at a time. Generally, Thai chili sauce is quite potent.

Add the other spices and stir until completely dissolved. Reduce the heat and allow sauce to thicken.

Plate the rice, add the tofu and broccoli, cover in sauce, garnish with crushed peanuts and beans sprouts.