Wednesday, December 2, 2015

Tofu and Broccoli Satay Bowls

Let me preface this by saying- I didn't try too many ethnic foods while growing up. We had good ol 'Merican food, basic bitch Italian, and Chinese food once in awhile. When I was a teenager, I started branching out- I had heard about sushi so when the first Japanese restaurant arrived in our (then) small burb, I dragged my mother out to try miso and octopus. I tried to make vindaloo, just guessing at what it was supposed to taste like. It wasn't until I was in my 20's that I tried Thai for the first time, went to my first real Indian restaurant, found religion (kimchi), etc. This was the decade that also brought profound change in respect to my meat-eating. Because of that, I discovered tofu as well, and ended up loving it. In honor of my 20's here is a recipe that combines non-'Merican flavrs and tofu. W00t.

1 block extra firm tofu
1 orange, juiced
1 lime, juiced
1/2 c. tamari or soy sauce
1 t. mirin or 1/2 t. brown sugar or agave
1 clove garlic, roughly chopped
(satay sauce)
3 T almond or peanut butter
2 T rice vinegar
2 T water or almond milk
1 T honey or agave
1 T tamari or soy
1/2 t sesame oil (toasted kind)
shake garlic powder
1/2 t. ground or fresh grated ginger
1 t. sambal oelek or sriracha (optional)
1 head broccoli, chopped
1/2 pk flat rice noodles (pad Thai style pref)

Go ahead and press the tofu using this method. While tofu is pressing, dump all the other marinade ingredients into a ziploc. Add the pressed tofu and let marinate 30 mins, or until a good portion of the marinade is absorbed.

Now's a good time to do the satay sauce, combine all ingredients and blend or process til smooth.

When tofu is nice and marinated, saute it in a nonstick skillet until all sides are brown and the tofu is firm.

While tofu is sauteing, steam the broccoli with a shake of salt, and prepare the rice noodles according to pkg directions. When rice noodles are done, stir in a few drops sesame oil, and 1 T or so of the leftover tofu marinade.

Lay the noodles down, top with broccoli and tofu, and drizzle as much satay sauce as you wish. I dumped sambal on mine like woah, but that's up to you ;)

The tofu really is delicious, tangy and savory. The satay is just nutty/vinegary enough. You could absolutely sub chicken for the tofu, steam a different veggie, serve with rice, etc. It'll be awesome any way you choose and pretty damn healthy, so enjoy!