Grilled Tofu and Broccoli with Peanut Sauce
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 482
- Total Fat
- 36
- Saturated Fat
- 12
- Carbohydrates
- 21
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 28
- Cholesterol
- 0
- Sodium
- 785
- Total: 1 hr
- Active: 30 min
Ingredients
3/4 cup canned unsweetened coconut milk, stirred well
2 tablespoons low-sodium soy sauce
2 teaspoons chili-garlic sauce
2 teaspoons grated fresh ginger
1 teaspoon packed light brown sugar
Kosher salt and freshly ground pepper
1 14-ounce block firm tofu, drained
1/3 cup creamy peanut butter
1 tablespoon rice wine vinegar
2 tablespoons vegetable oil, plus more for the grill
1 head broccoli
Sesame seeds, for topping
Directions
- Whisk the coconut milk, soy sauce, chili-garlic sauce, ginger, brown sugar and a pinch each of salt and pepper in a small bowl. Firmly press the tofu dry with paper towels, cut into eight 1/2-inch-thick slabs, then firmly press dry again. Arrange in a small baking dish and pour half of the coconut milk mixture over the top; turn to coat. Refrigerate 30 minutes to 1 hour.
- Meanwhile, whisk the peanut butter and vinegar into the remaining coconut milk mixture until smooth; season with salt and pepper and set aside for serving.
- Preheat a grill to medium high. Oil the grates. Trim the broccoli and peel the stalks; slice into thin spears. Toss with the vegetable oil; season with salt.
- Grill the broccoli, turning occasionally, until lightly charred and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, lightly brushing occasionally with the marinade, until well marked, about 2 minutes per side. Serve the tofu and broccoli with the peanut sauce. Sprinkle with sesame seeds.