I've recently enjoyed a couple of weeks of vacation after wrapping up early on a contract assignment. It perfectly coincided with Ryan's busy season ending, so we've had fun tooling around the Twin Cities and enjoying our new found free time. It is just what I needed before starting my next job in a few short days.
While most evenings were packed with activities, we did get a couple nights to experiment with recipes.
At a WWRC (Women Who Really Cook) meeting, a member who works for Bergin Fruit and Nut Company brought a few samples of their peanut meal for others to sample for free.
I grabbed a bag and started thinking of what I could make. Immediately I thought of coating tofu pieces in peanut meal to serve with broccoli and noodles. To keep the tofu crunchy and broccoli fresh, I tossed the noodles with peanut sauce, adding moisture to the dish.
Peanut Crusted Tofu with Broccoli and Soba
1 block extra-firm tofu, water packed
3 tsp Ener-G egg replacer + 1/4 cup water (or 1 beaten egg white)
1 cup peanut meal
1/4 cup canola oil
1 lb. broccoli
1 package buckwheat soba noodles
1/4 cup natural peanut butter (I use crunchy)
2 tsp soy sauce
1 tbsp brown sugar
1 tbsp lime juice
1/4 cup coconut milk
1/4 cup water
1/4 tsp crushed red pepper
1/4 tsp sriracha sauce
Drain and press tofu for 1 hour. Meanwhile, set up the coating station with peanut meal on one plate and whisked Ener-G and water (or egg white) on another plate. Once tofu is pressed, cut into bite-sized pieces and heat a large skillet over medium-high heat and add canola oil.
Dip tofu into Ener-G mixture and then into peanut meal. Carefully place in hot skillet and repeat with remaining pieces, turning occasionally to brown all sides. Once evenly browned, remove to a paper towel lined plate to drain. Keep warm.
Cook soba noodles according to package directions. While noodles are cooking, steam the broccoli using your preferred method and make the peanut sauce. Combine all sauce ingredients and whisk together in a small saucepan. Heat to a simmer over medium heat and continue stirring until thickened. Toss with drained noodles and transfer to a serving dish. Top with steamed broccoli and crusted tofu.