|15 min||25 min||4|
|1 head||Broccoli, raw (stalk removed and separated into florets)|
|1 tbsp minced||Ginger root|
|2 tbsp||Olive Oil, Extra Virgin|
|1/2 tsp||Hot sauce (Asian- such as sambal oelek)|
|1 tsp||Sesame oil|
|1 tbsp||Sesame seeds (toasted)|
|4 tbsp||Peanut butter, natural|
|2 tbsp||Soy sauce, low sodium|
|2 stalk(s)||Green onion (thinly sliced)|
|1 package (1lb)||Tofu, regular, extra firm (cut & sliced)|
|2 tsp||Apple cider vinegar|
Between paper towels, pat tofu dry. Brush baking sheet with 1 tsp of olive oil. Arrange tofu on pan; brush remaining olive oil over top. Broil, about 8 inches (20 cm) from heat in the oven, until crisp and dry looking - about 15 minutes.
Meanwhile, in steamer, cover and steam broccoli until tender-crisp, about 3 minutes.
To make Peanut Sauce:
In small bowl, whisk together peanut butter, ginger, soy sauce, vinegar, sesame oil and hot sauce; slowly whisk in 1/4 cup hot water. Stir in spring onions.
Serve tofu over broccoli. Drizzle with peanut sauce; sprinkle with sesame seeds.
Serve with parboiled rice for a complete meal.