Tofu class with Michelle
(See the recipe below in advance so you can have ingredients ready! Michelle has offered to deliver a meal kit to a few households in need. Please let us know if you need support.)
Tofu with broccoli and peanut sauce over rice
(psssst… We’re making N*rthstar buddha bowls)…
Please have all ingredients and equipment out, and vegetables washed before we start at 1pm. If you think of it in the morning or anytime before class, soak the rice and take the tofu out of its container and wrap in a towel. No problem if not, we will cover everything together
Ingredients
1 package extra firm tofu
1 head broccoli
2 carrots
1 cup jasmine or other short grain rice
1 bunch scallion (for garnish)
2 tbsp peanut oil or coconut oil (or other high heat oil)
For sauce (from Deborah Madison, vegetarian cooking for everyone)
3 Tbsp peanut butter (all natural, unsweetened)
2 Tbsp rice wine vinegar
1 Tbsp chopped cilantro
1 clove garlic, minced
2 tsp tamari or soy sauce
1 tsp brown sugar or honey
1/2 tsp chili oil (or chili garlic sauce) – or 1/8 tsp cayenne with 1/2 tsp olive oil
Up to 1/4 cup warm water to thin sauce to desired consistency
Salt and pepper as desired
Equipment
Cast iron skillet preferable or non-stick for tofu
Pot with steamer insert or you can use a metal colander placed in pot
Saucepan for rice
Blender or small processer (optional)
Tongs or spatula for turning tofu