This recipe is from VeganYumYum. I made a few minor changes to compensate for lacking some of the ingredients and also added red onion. Because what's better than a red onion that's soaked in soy sauce? Nothing. This made enough for two plus some leftovers. I shredded three carrots but the recipe only really needs one. But if you're gonna get your food processor dirty, you might as well make it count right?
1 block extra firm tofu, cut into 1/2" strips
1 Tbsp canola oil
4 tsp soy sauce
1 red onion, sliced
2 heads broccoli, cut into bite sized florets and steamed
3 carrots, shredded
peanuts, for garnish
3 cups cooked brown rice
1/4 cup peanut butter
1/4 cup water
1 Tbsp honey
1 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 tsp red pepper flakes
Prep by cooking the rice, chopping and steaming the broccoli, and shredding the carrots. Mix peanut dressing ingredients until smooth (be patient, it’ll look like hell at first*) and set aside. [*Katie's note: It really did look like hell!]
Pan fry tofu in the canola oil over high heat in a non-stick skillet until browned on all sides, about 5 minutes per side. Turn off the heat and pour soy sauce over the tofu. It will bubble up and form a light glaze. Add the red onion and return pan to medium heat and cook, covered, about 6 to 8 minutes until the onion softens.
Plate rice, add broccoli, tofu and onions, carrots, and peanuts. Drizzle with peanut dressing and serve.