Peanut Tofu with Coconut Quinoa
Tastes like your vacation just got a little closer.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
- 1 package extra firm tofu 14-oz.
- 1 3/4 cups water
- 1 cup raw quinoa
- ¾ cup roasted salted peanuts
- ¾ cup large unsweetened coconut flakes
- 1 bunch broccolini about 12 oz.
- 4 tablespoons virgin coconut or other neutral oil divided
- 3 tablespoons rice vinegar
- 2 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2¼ teaspoons kosher salt divided
- 1 lime
Tear tofu into bite-sized chunks. Salt and place on a paper towel and dry out for 10 minutes to overnight.
In a saucepan, heat coconut oil and quinoa. Stir until the quinoa is toasted. Next, add salt and pour in water. Bring to a boil then reduce to simmer. Cook according to package instructions.
In a small bowl, whisk rice vinegar, honey, peanut butter, and soy sauce until smooth. Next, heat oil in a large skillet over medium high heat.
Coarsely chop the peanuts. Trim and chop the broccolini stalks in half.
Mix chopped peanuts, lime zest, lime juice together.
In a dry pan, heat coconut flakes over medium heat until golden brown. Pour this, coconut oil, and salt over the quinoa.
Heat oil in another pan over medium until screaming hot. Add tofu and brown for 3-4 minutes per side. Remove and place on a paper towel lined plate.
Place broccolini in the pan and cook for 2-3 minutes. Remove and set aside.
Now, pour sauce into the pan and let reduce for 1-2 minutes or until thickened.
Add tofu back into the pan and coat with the peanut sauce.
Serve quinoa under tofu and broccolini.