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
Ingredients
- 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
Instructions
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Tear tofu into bite-sized chunks. Salt and place on a paper towel and dry out for 10 minutes to overnight.
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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.
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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.
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Coarsely chop the peanuts. Trim and chop the broccolini stalks in half.
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Mix chopped peanuts, lime zest, lime juice together.
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In a dry pan, heat coconut flakes over medium heat until golden brown. Pour this, coconut oil, and salt over the quinoa.
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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.
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Place broccolini in the pan and cook for 2-3 minutes. Remove and set aside.
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Now, pour sauce into the pan and let reduce for 1-2 minutes or until thickened.
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Add tofu back into the pan and coat with the peanut sauce.
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Serve quinoa under tofu and broccolini.
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Enjoy! 😀
