Grilled tofu and broccoli with peanut sauce

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 4

This healthy, vegetarian, Asian-inspired appetizer will appeal to both vegans and meat-eaters as something new and unusual. Thoroughly drained tofu slices are marinated for an hour in a mixture of coconut milk and chili garlic sauce with ginger, soy sauce, and brown sugar, then grilled until delicious grill marks appear. The resulting flavor is exotic, a harmonious blend of sweet and savory notes. Serve the fried tofu with grilled broccoli and a peanut butter-coconut sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (400 g) firm tofu, patted dry
1 head of broccoli
3/4 cup canned unsweetened coconut milk, mix thoroughly
2 tablespoons lightly salted soy sauce
2 tsp chili garlic sauce
2 tsp grated fresh ginger
1 teaspoon light brown sugar
1/3 cup creamy peanut butter
1 tbsp. l. rice wine vinegar
2 tbsp vegetable oil + extra for greasing the grill
Sesame seeds, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: tofu, broccoli cabbage, coconut milk, chili sauce, Peanut butter, rice vinegar, sesame

Cooking the dish according to the recipe:

In a small bowl, combine the coconut milk, soy sauce, chili garlic sauce, ginger, brown sugar, and a pinch of salt and black pepper. Press the tofu firmly with paper towels to remove excess water, cut into eight 1-cm-thick slices, then pat dry again with paper towels. Place in a small baking dish and pour half the coconut mixture on top; turn to cover. Refrigerate for at least 30 minutes and up to 1 hour.
Meanwhile, combine the peanut butter and vinegar with the remaining coconut mixture until smooth; season with salt and pepper to taste and set aside for serving.

Preheat the grill to medium-high heat. Grease the grates with vegetable oil. Trim the broccoli and clean the stems; cut into florets. Toss with vegetable oil and season with salt.
Grill the broccoli, turning occasionally, until grill marks appear and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, brushing lightly with the marinade occasionally, until grill marks appear, about 2 minutes per side. Serve the tofu with the broccoli and peanut sauce. Sprinkle with sesame seeds.

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