| 10 | 40 | 325 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 4 |
| 1 head | Broccoli, raw (stems removed and separated in florets) |
| 1/2 tsp | Chili paste, Gourmet Garden |
| 1 tbsp minced | Ginger root (peanut sauce) |
| 2 stalk(s) | Green onion (thinly sliced) |
| 2 tbsp | Olive Oil, Extra Virgin |
| 2 tsp | Sesame oil |
| 1 tbsp | Sesame seeds (toasted) |
| 1/4 cup | Peanut butter, natural (peanut sauce) |
| 2 tsp | Soy sauce, low sodium (peanut sauce) |
| 1 package (1lb) | Tofu, regular, extra firm (cut in 8 slices) |
1. Between paper towels, pat tofu dry. Brush baking sheet with 1 tsp of the oil. Arrange tofu on pan; brush remaining oil over top.
2. Broil, about 8 inches (20 cm) from heat, until crisp and dry looking, about 15 minutes.
3. Meanwhile, in steamer, cover and steam broccoli until tender-crisp, about 3 minutes.
4. To make the Peanut Sauce:
5. Serve tofu over broccoli. Drizzle with peanut sauce; sprinkle with sesame seeds.
Tofu
is an excellent source of iron and calcium and is an important source of protein for vegans and vegtarians
| Meat Alternative | 1.3 |
| Vegetables | 0.8 |
