Crispy Tofu with Coconut Quinoa and Broccolini | Recipe Cart
Crispy, craggy, and thoroughly coated in an addictive, peanut-y sauce, this tofu is so good that even the most stubborn carnivores won’t complain.
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Cooking tools:
- Fine-mesh sieve
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Nonstick skillet
- Wooden spoon
- Tongs
- Whisk
- Mixing bowl
- Plate
- Paper towel
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 1 14-oz. package firm tofu
- 2¼ tsp. kosher salt, divided
- 1 cup raw quinoa
- 4 Tbsp. virgin coconut or other neutral oil, divided
- 3 Tbsp. rice vinegar
- 2 Tbsp. smooth peanut butter
- 2 Tbsp. soy sauce
- 2 tsp. honey
- ¾ cup roasted, salted peanuts
- 1 bunch broccolini (about 12 oz.)
- 1 lime
- ¾ cup large unsweetened coconut flakes
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