Name: Thai Tofu and Veggies
Yield: 3
Ingredients: 1/2 block (about 7 ounces) extra firm tofu; 1 orange, juiced; 2 tablespoons rice wine vinegar, divided; 1/2 teaspoon coconut aminos; tiny dab tamarind paste, optional; 1 teaspoon garlic powder, divided; 1 teaspoon chili powder, divided; 2 tablespoons unsalted, natural peanut butter; 4 tablespoons unsweetened coconut milk; 1/2 lime, juiced; 1 cup broccoli or broccoli rabe florets; 1 small yellow onion, sliced; 1 small yellow summer squash, cut into very thin ribbons; 1 cup shredded carrots; 1 cup snow peas; 2 scallions, chopped (white and green parts); 1/4 cup fresh basil, cut into thin strips plus extra for garnish; 1/4 cup chopped raw cashews or 2 tablespoons toasted sesame seeds

Serves

Ingredients

1/2 block (about 7 ounces) extra firm tofu

1 orange, juiced

2 tablespoons rice wine vinegar, divided

1/2 teaspoon coconut aminos

tiny dab tamarind paste, optional

1 teaspoon garlic powder, divided

1 teaspoon chili powder, divided

2 tablespoons unsalted, natural peanut butter

4 tablespoons unsweetened coconut milk

1/2 lime, juiced

1 cup broccoli or broccoli rabe florets

1 small yellow onion, sliced

1 small yellow summer squash, cut into very thin ribbons

1 cup shredded carrots

1 cup snow peas

2 scallions, chopped (white and green parts)

1/4 cup fresh basil, cut into thin strips plus extra for garnish

1/4 cup chopped raw cashews or 2 tablespoons toasted sesame seeds

Instructions

To press excess liquid from tofu, wrap in 4 or 5 layers of paper towels and place on a plate. Cover with a second plate and balance a heavy can or two on top to weigh down the plate and press down the tofu; set aside to drain for 30 minutes. Remove and discard the paper towels, then replace with dry paper towels and repeat process a second time. Chop into 3/4" squares. Pierce each square with a fork.

Preheat oven to 400 degrees F.

Make tofu marinade by combining orange juice, 1 tablespoon of the rice wine vinegar, coconut aminos, the tamarind paste, 1/2 teaspoon garlic powder and 1/2 teaspoon of the chili powder. Add tofu to the marinade and toss. Bake the tofu on a non-stick pan or a Silpat until it starts to turn brown, about 30-40 minutes, flipping after 15 minutes.

In a small saucepan, combine peanut butter, coconut milk, 1 tablespoon of rice wine vinegar, lime juice, and the remaining garlic powder and chili powder. Heat, stirring occasionally.

Heat 2 tablespoons water in a large saute pan and water saute broccoli florets and onion until just tender, adding more water as needed. Stir in baked tofu, squash, carrots, snow peas, basil and peanut butter mixture and heat through.

Top with chopped scallion, sliced basil, and chopped cashews. Sprinkle chili powder as desired. Garnish with a wedge of lime.

Nutrition Facts

Calories 339, Protein 19 g, Carbohydrates 30 g, Sugars 13 g, Total Fat 19.1 g, Saturated Fat 6.4 g, Cholesterol 0 mg, Sodium 116 mg, Fiber 9.3 g, Beta-Carotene 3916 ug, Vitamin C 107 mg, Calcium 571 mg, Iron 5 mg, Folate 130 ug, Magnesium 127 mg, Potassium 935 mg, Zinc 2.7 mg, Selenium 17.4 ug

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Thai Tofu and Veggies