1 block extra firm tofu, pressed, cut into small squares
1 tbs peanut oil
2 tsp soy sauce
2 tsp mirin
1 bunch of broccoli, cut into florets and steamed
1 carrot, peeled and shredded
peanuts, crushed (optional)
1/2 cup peanut butter
1 cup coconut milk
2 tbs cane sugar
2 tbs soy sauce
2 tbs seasoned rice vinegar
1 tsp hot chili oil
salt to taste
mix sauce ingredients until smooth (i do mine in the blender)
and set aside.
pan fry tofu in the oil over medium high heat in a non-stick
skillet until browned on both sides. drain and return to hot
pan (turn off the heat).
mix soy sauce and mirin together and pour over tofu,
mixing well. it will hiss, bubble up and form a light glaze.
add broccoli, tofu, and carrot.
plate rice, add the tofu and veggies, drizzle with sauce,
sprinkle with crushed peanuts, if desired, and serve.