Seared Tofu & Broccoli Salad
with Peanut Dressing
Cooking time
20 minutes
Servings
2 / 4
Calories
730 /serving
Sometimes, a dish can be as pleasing to the eye as it is to the palate. This vegetarian creation is certainly one of those recipes! Golden tofu cubes, sunset-hued peppers, bright broccoli florets and red and white quinoa create a perfect blend of textures and colours. A creamy peanut dressing and a sprinkling of nuts top off a dish that is beautiful on every level.
We will send you:
- 25g Sliced scallions
- 1 Bell pepper
- 300g Broccoli florets
- 30ml Soy sauce (low sodium)
- 225g Pre-cooked multicoloured quinoa
- 60g Peanut butter
- 25g Peanuts
- 15ml Rice vinegar
- 225g Tofu
- 12.5g Mild Korean spice blend (sea salt, brown sugar, white sesame seeds, garlic, sunflower oil, black pepper, ginger)
Contains: Gluten, Peanuts, Sesame Seeds, Soy, Wheat
You will need:
Large pan (non-stick if possible)
Oil
Salt & pepper
Total Fat
41 g
Saturated Fat
6 g
Sodium
1920 mg
Total Carb
73 g
Sugars
13 g
Protein
32 g
Fibre
16 g
Preparation
Warm the quinoa
Using a knife, poke a small hole in the bag of quinoa; microwave, 1 to 1.5 minutes, until warm. Transfer to a bowl.
Cook the tofu
Pat the tofu dry with paper towel and cut into ½ inch cubes. In a large pan (nonstick, if possible), heat a thin layer of oil on medium-high. Season the tofu with the spice blend. Add the seasoned tofu to the pan and cook, stirring often, 9 to 11 minutes, until browned on all sides and heated through. Transfer to a paper towel-lined plate; season with S&P to taste. Reserve the pan.
Make the sauce
While the tofu cooks, in a bowl, combine the peanut butter, rice vinegar, soy sauce and 3 tbsp of water (double for 4 portions); season with S&P to taste.
Cook the broccoli
In the reserved pan, heat a drizzle of oil on medium-high. Add ½ the scallions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the broccoli. Cook, 4 to 5 minutes, until the vegetables begin to soften.
Finish & serve
Core and thinly slice the bell pepper. In a large bowl, combine the tofu, quinoa, bell peppers and sautéed broccoli. Drizzle with as much of the peanut sauce as you’d like. Toss to thoroughly combine and season with S&P to taste. Divide the finished salad between your plates. Garnish with the peanuts and remaining scallions. Bon appétit!
