I was inspired by a bottle of mango nectar and broccolini for this one. Move over regular old broccoli. BORING! Baby broccoli or broccolini cooks better and faster, can stay really crispy, and I like the taste more. Plus, I'm sure you're super over cooking tofu the same old way. This will definitely become a new fave!
spicy peanut tofu ingredients:
1 block of firm tofu, cut into 1/2 inch slices
3 tbsp smooth 100% natural peanut butter
5 tbsp hot water
2 tbsp tamari
2 tsp lime juice
1 tsp garlic chilli sauce (or sriracha)
Cut your block of tofu in half so there are 2 squares and then cut 1/2 inch slices along the widest part of the tofu so you get nice steak pieces. Boil some water so it's hot and will combine nicely with the peanut butter, mix in the rest of the ingredients, except tofu. Marinate the tofu steaks in it for 30 minutes and then place on the grill - you could bake or pan fry if you don't have a grill. Use the extra marinade to brush on the tofu while you're grilling.
red pepper, thinly sliced
mango, cut into cubes
roasted & salted peanuts, chopped finely
finely chopped cilantro
mango vinaigrette ingredients:
1/2 C mango nectar
1/4 C fresh lime juice
1 tsp dijon mustard
3/4 C olive oil
1/2 tsp raw agave nectar
salt & pepper to taste
Marinate broccolini pieces in this vinaigrette for 15 mins in the fridge. Then sear on either side a cast iron pan until there are a few brown/caramelized marks. Save that vinaigrette for the rest of the salad. Toss baby spinach leaves, thinly sliced red pepper, and mango chunks in the vinaigrette, and add your warm broccolini on top. Garnish with roasted peanuts.