Broccoli Peanut Salad
Sweet and spicy peanut sauce over veggies and tofu
- 2 heads broccoli, cut into tiny spears
- 1 red bell pepper, thinly sliced
- 2-3 medium carrots, shredded
- ½ block tofu
- 2 tbs neutral oil
- 1 small bunch cilantro, finely chopped
- 4 tbs peanut butter
- 1 thumb peeled fresh ginger
- 3 cloves garlic
- 1 tbs neutral oil
- 1 tbs sesame oil
- 2 tbs gluten free soy sauce
- 1 tbs maple syrup or sugar
- 1 tsp red chili paste
- ½ cup water
- juice from a lime
Preheat the oven to 400°
Cube the tofu into small, bite sized pieces. Toss them with the 2 tbs neutral oil and then lay them out on a baking tray. Bake the tofu for 20 minutes in a preheated oven.
Cut the broccoli into tiny, spear shaped bites and add them to a large bowl.
Thinly slice the bell pepper and add that to the broccoli.
Grate 2-3 medium carrots into the broccoli bowl.
Finely chop a small bunch of cilantro and add it into the broccoli bowl.
If you are using a food processor or high speed blender, blend everything else together until it forms a smooth sauce.
If you are mixing by hand, grate the ginger and garlic into a medium bowl. Add everything else and mix by hand until smooth.
Taste the sauce - you may need to add a bit extra maple syrup or salt to taste.
Pour the sauce over the veggies and tofu and mix to combine. Optionally top with extra peanuts or hemp hearts.