grilled spicy peanut tofu steaks & mango spinach broccolini salad
here's a simple and flavorful meal for any night of the week!
Prep Time 25 minutes
Cook Time 10 minutes
marinate 30 minutes
Total Time 35 minutes
Servings 2 to 4
spicy peanut tofu
- 1 block firm tofu (cut into 1/2 inch slices)
- 3 tbsp smooth natural peanut butter
- 5 tbsp hot water
- 2 tbsp low-sodium soy sauce or tamari
- 2 tsp lime juice
- 1 tsp garlic chilli sauce or sriracha
- red pepper, thinly sliced
- shredded carrot
- baby spinach
- mango, cut into cubes
- roasted & salted peanuts, finely chopped
- finely chopped cilantro
- 1/2 C mango nectar
- 1/4 C fresh lime juice
- 1 tsp dijon mustard
- 3/4 C olive oil
- 1/2 tsp agave nectar
- sea salt & ground pepper, to taste
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. Then mix in soy sauce/tamari, lime juice, and garlic chili sauce.
Marinate the tofu steaks in this sauce 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.
Combine the vinaigrette ingredients together in a jar.
Marinate broccolini pieces in this vinaigrette for 15 mins in the fridge. Then sear on either side in a cast iron pan until there are a few brown/caramelized marks. You could also grill these if you're already grilling tofu.
Save the remaining 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 finely chopped peanuts and the spicy peanut tofu steaks.