Mollies Broccoli With Peanut Sauce Food

GRILLED TOFU AND BROCCOLI WITH PEANUT SAUCE

Steps:

• Whisk the coconut milk, soy sauce, chili-garlic sauce, ginger, brown sugar and a pinch each of salt and pepper in a small bowl. Firmly press the tofu dry with paper towels, cut into eight 1/2-inch-thick slabs, then firmly press dry again. Arrange in a small baking dish and pour half of the coconut milk mixture over the top; turn to coat. Refrigerate 30 minutes to 1 hour.
• Meanwhile, whisk the peanut butter and vinegar into the remaining coconut milk mixture until smooth; season with salt and pepper and set aside for serving.
• Preheat a grill to medium high. Oil the grates. Trim the broccoli and peel the stalks; slice into thin spears. Toss with the vegetable oil; season with salt.
• Grill the broccoli, turning occasionally, until lightly charred and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, lightly brushing occasionally with the marinade, until well marked, about 2 minutes per side. Serve the tofu and broccoli with the peanut sauce. Sprinkle with sesame seeds.

PEANUT BUTTER BROCCOLINI

Steps:

• Preheat the oven to 400 degrees F.
• Lay out the broccolini on a baking sheet and drizzle with the olive oil. Roast until tender and beginning to brown, about 15 minutes.
• Meanwhile, add the peanut butter, soy sauce, honey, sesame oil, garlic and crushed red pepper to a small bowl and whisk to combine.
• Transfer the broccolini to a serving platter and drizzle with the sauce. Top with the crushed peanuts, sriracha and cilantro. Serve with lime wedges.

ROASTED AND CHARRED BROCCOLI WITH PEANUTS

Steps:

• Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
• Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
• Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.