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:
  1. Preheat oven to 450 degrees.
  2. 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:
  1. Soak rice in cold water for 30-45 minutes. Drain.
  2. 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:
  1. Preheat oven to 300 degrees.
  2. In a medium bowl, combine the walnuts, brown sugar, 2 teaspoons honey, canola oil and ½ teaspoon salt; toss to coat.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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/