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Sticky Tofu and Broccoli with Rice
Ingredients
  • 1 cup basmati rice, dry
  • 14 oz extra firm tofu, 1 block, pressed or drained
  • 2 heads broccoli, broken into florets
  • 1 bell pepper, seeds removed, diced
  • 1 tbsp olive oil
  • 2 tbsp cornstarch
  • subheading: FOR THE MARINADE:
  • 1 tbsp rice vinegar
  • 3 tbsp soy sauce, tamari if gluten-free
  • 2 tbsp hoisin sauce
  • 3 tbsp sweet chili sauce
  • ¼ tsp ground ginger
  • ½ tsp red chili flakes, or more to taste
  • subheading: FOR THE GREEN GODDESS SAUCE:
  • 1 cup cilantro, or parsley
  • ½ cup edamame, thawed if frozen or drained if canned
  • 3 tbsp cashews, or sunflower seeds, soaked and drained
  • 1 clove garlic
  • ½ cup water
  • 1 tsp salt
  • subheading: TO SERVE:
  • 1 handful peanuts, or sesame seeds, chopped
  • subheading: Equipment:
  • Cutting board
  • Sharp knife
  • Blender
  • Rice cooker or regular pot
  • Sheet pan
  • baking parchment
Steps
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