Ingredients

The following ingredients have 4 Servings
  • 1/2 cup (125 mL) light coconut milk
  • 1/4 cup (75 g) natural peanut butter
  • 2.5 tbsp soy sauce or gluten-free tamari
  • 2 tsp sriracha sauce
  • 2 tsp rice wine vinegar
  • 1 tbsp maple syrup
  • 5 cloves garlic
  • 1/2 tsp sea salt
  • 1 350 g package firm or extra-firm tofu
  • 2 tsp garlic powder
  • 1/2 tsp each salt and pepper
  • 4 cups finely chopped kale (1 cup per bowl)
  • 1/2 tsp olive oil to massage kale, optional
  • 2 red bell peppers (1/2 a bell pepper per bowl)
  • 3 cups chopped fresh broccoli (3/4 cup per bowl)
  • 1 cup grated carrot (1/4 cup per bowl)
  • sprinkle of finely chopped scallions, optional
  • sprinkle of peanuts or cashews, optional
  • sprinkle of finely chopped cilantro, optional

Instruction

  • Heat a non-stick skillet over medium heat. Cut the tofu into cubes, slabs or triangles and toss with the garlic powder, salt and pepper.
  • Add to the pan and “dry-fry” for 5-7 minutes per side until browned and crispy.
  • Bring a pot of water to a boil stovetop to prepare for steaming the broccoli. Use a steaming basket to steam the chopped broccoli for 5 minutes until bright green and tender but still crisp. If you don’t have a steaming basket, bring about 1/2 inch of water to a boil in a skillet then add the broccoli, cover and steam for 5 minutes. It’s ok to use any other method of cooking the broccoli or even leave it raw but I prefer it lightly cooked.
  • Add all of the sauce ingredients to a blender or use an immersion blender in a container and blend until smooth and creamy. If needed, add water 1 tsp at a time to adjust the consistency. You may not need any water to thin, it depends on the coconut milk used. The sauce should be thick and creamy but pourable.
  • Tear the kale leaves away from the thick stems then finely chop. Optional but recommended: place the kale in a large mixing bowl, add 1/2 of olive oil and massage with your hands for 1-2 minutes until softened. Alternatively, steam for 1-2 minutes to soften.
  • Chop the bell peppers and grate the carrot. Chop the green onion and cilantro, if using.
  • Prepare bowls or containers. Divide the tofu and veggies between each serving. Finish with the sauce and optional toppings and serve right away.