Crunchy peanut tofu from veganekochkurse.at

Crunchy peanut tofu with vegan butter broccoli and rice (2 people)

recipe from @boden.staendig / www.veganekochkurs.at / Judith Österreicher-Henning

• 400 g plain tofu (preferably a very firm tofu)
• ¼ tsp salt and freshly ground pepper, plus more to taste
• 1 pinch chilli powder
• 30 ml soy sauce
• 25 g cornstarch (cornstarch)

Gravy

• 40 g peanut butter (creamy or crunchy)
• 20 grams of soy sauce
• 1/2 tsp ginger powder or 1 tsp freshly grated ginger
• Juice of half a medium to large lemon (approx. 12-15 ml)
• 30 g agave syrup (or other sweetener – use only 15 g for sugar)
• 10 g sesame oil or other oil
• 25 g of water

• chopped peanuts for decoration
• Rice
• Butter Broccoli (“recipe” below)

1. Cook rice according to package instructions.
2. Cut the tofu into 1 cm cubes. Preheat the oven to 200°C.
3. Mix the soy sauce, salt and chili powder in a bowl and roll the tofu in it.
4. Strain the remaining sauce into a pan.
5. Mix the tofu with the cornstarch and place on a baking sheet lined with baking paper.
6. Bake the tofu at 200°C for about 20 minutes until very crispy.
7. For the peanut sauce, mix the remaining marinade and all remaining sauce ingredients with a whisk and bring to a boil. This sauce gets a very thick consistency.
8. Stir the baked tofu into the sauce.
9. Serve with buttered broccoli and rice and garnish with peanuts.

Vegan Butter Broccoli

• 1 broccoli, some salt and 2-3 tbsp vegan butter

1. Wash and cut the broccoli (you can also use the peeled stalk). In a saucepan with approx. 1 cm high water, bring to the boil (salt a little beforehand). Once brought to a boil, cover and simmer on low until broccoli is al dente (about 7-10 minutes).
2. Then empty the water away or even keep it and use it later for a soup etc. (you can also freeze it).
3. Toss the broccoli in the vegan butter or simply stir in the butter.