Honey Walnut Tofu with Sesame Roasted Broccoli and Coconut Rice
Makes 4 servings
Ingredients
Sesame roasted broccoli:
1 pound broccoli, stems peeled and cut crosswise into ¼" pieces and florets cut into bite-size pieces
¼ cup olive oil
2 teaspoons toasted sesame oil
1 teaspoon toasted sesame seeds
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Coconut rice:
¾ cup short-grain white rice
1 cup cold water
¾ cup full-fat coconut milk
Honey walnut tofu:
1 cup walnuts
2 tablespoons brown sugar
2 tablespoons + 2 teaspoons spicy honey, divided
2 teaspoons canola oil
1 teaspoon kosher salt, divided, plus more, to taste
¼ cup Kewpie mayonnaise
1 teaspoon toasted sesame seeds
1 16-oz. package firm tofu
½ cup sweet potato starch
Instructions
Make the sesame roasted broccoli:
Preheat oven to 450 degrees.
Place broccoli on a baking sheet. Drizzle with oils; sprinkle on sesame seeds, salt and pepper; and toss to coat. Bake for 20 minutes or until broccoli is browned and fork tender.
Make the coconut rice:
Soak rice in cold water for 30-45 minutes. Drain.
In a medium sauce pan, combine the rice, water and coconut milk. Bring to a boil, cover and then reduce heat to low. Simmer until the liquid is absorbed and the rice is tender, about 30 minutes. Remove from heat; let stand, covered, for 5 minutes.
Make the honey walnut tofu:
Preheat oven to 300 degrees.
In a medium bowl, combine the walnuts, brown sugar, 2 teaspoons honey, canola oil and ½ teaspoon salt; toss to coat.
Line a baking sheet with parchment paper. Pour the walnuts onto the parchment paper and spread in a single layer. Bake for 20 minutes, remove from the oven and stir gently; break up any large clumps. Bake for an additional 10 minutes and remove from the oven. Let the walnuts cool completely.
In a medium bowl, combine the Kewpie mayonnaise, remaining 2 tablespoons honey, sesame seeds and a pinch of salt; whisk until smooth and set aside.
Remove tofu from package, cut into small triangles and place on a double layer of paper towels. Place two more paper towels on top of tofu and gently press with a fry pan (or another weight) to remove excess liquid. Let stand for about 15 minutes.
When you are ready to bake the tofu, increase oven temperature to 450 degrees. Line a baking sheet with parchment paper and coat with cooking spray.
Lightly toss tofu in sweet potato starch, place in a single layer on the prepared baking sheet and coat with cooking spray. Season tofu with remaining ½ teaspoon salt. Bake for 30-35 minutes or until golden brown.
Remove tofu from the oven and transfer to bowl with mayonnaise and honey mixture; toss to coat. Sprinkle on candied walnuts. Serve with sesame roasted broccoli and coconut rice.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/honey-walnut-tofu-with-sesame-roasted-broccoli-and-coconut-rice/