Peanut Sesame Tofu and Broccoli

2 tbsp peanut butter

2 tbsp rice wine vinegar

1 tsp sesame oil

3 tsp soy sauce

1 tsp honey

1 tsp sriracha

1 garlic clove

1 tsp minced ginger

1 tbsp water

1/2 tbsp lime 

1 container firm tofu

2 small heads of broccoli

handful of roasted cashews

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Chop the broccoli into florets. Steam until just fork tender.

Transfer to a mixing bowl.

Combine the peanut butter, rice vinegar, sesame oil, soy sauce, honey, sriracha (use less if you don’t like spice), garlic, ginger, water, and lime. I threw all of this in the food processor, but you can also whisk the mixture until incorporated.

Cut the tofu into bite sized cubes. Saute in olive oil and a little sesame oil over medium to high heat. Once the tofu is golden, turn down the heat and add a little less than half of the sauce. Add the broccoli back to the pan, too.

Toss together and let the sauce coat the tofu and broccoli. Transfer back to the mixing bowl.

Add the rest of the sauce!

And serve!

Top with a few cashews for crunch!

This would be great over rice, but I like it just like this.

Enjoy!