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September 14, 2008

Soy-Mirin Tofu over Rice with Broccoli and Peanut Sauce

Supper with an Asian flavor

Lauren Ulm

Serves 2

1 block extra firm tofu, pressed, cut into small squares
1 tablespoon canola or peanut oil
2 teaspoons soy sauce
2 teaspoons Mirin
Broccoli, steamed
1 carrot, peeled and shredded
Peanuts, crushed (optional)
1 cup dry brown rice

Peanut Dressing
1/4 cup peanut butter
1/4 cup water or coconut milk
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
1 teaspoon hot chili oil
1 pinch salt 

Start by cooking the rice according to package directions. Mix the sauce ingredients until smooth (be patient; it takes a while) and set aside.

Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan. Turn off the heat.

Mix soy sauce and Mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze.

Put the cooked rice on a plate. Add broccoli, tofu, carrot and crushed peanuts. Drizzle with sauce and serve.

Note: Mirin is a sweet Japanese rice wine similar to sake, used sparingly as a condiment in teriyaki and other recipes.

Recipe courtesy of Lauren Ulm, author of Vegan Yum Yum.

For even more vegetarian recipes, check out VegRecipes.org.

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