Crispy Tofu & Broccoli
- 2 blocks of extra firm Tofu
- 2 heads of broccoli
- ½ cup Peanut Butter
- ¼ cup Brown Sugar
- ¼ cup Soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Sesame Oil
1 teaspoon Morton & Bassett Onion Powder
1 teaspoon Morton & Bassett Garlic Powder
1 teaspoon Morton & Bassett Ground Ginger
1 teaspoon Morton & Bassett Sesame Seeds
2 tablespoons Morton & Bassett Arrowroot Powder
Preheat the oven to 375 degrees.
Firmly press the tofu for a couple hours in the fridge. Once pressed, chop into bile sized cubes. Arrange them onto a baking sheet and sprinkle the Morton and Bassett Arrowroot onto the tofu until there is an even coating on the cubes.
Cut up the broccoli and steam until done.
Put the tofu into the oven at 375 degrees for 25-30 minutes.
Create the sauce by combining soy sauce, brown sugar, rice vinegar, sesame oil, Morton & Bassett Onion powder, Garlic Powder, Ground Ginger, Sesame seeds, and another dash of Arrowroot powder.
Once the tofu and broccoli are both cooked, combine in a hot pan and pour over the sauce.
Cook until well coated and see crispy bits. Top with a sprinkle of sesame seeds.