1 package extra firm tofu, drained and lightly dried, cut into 1/4-inch slices
2 tbsp EVOO
S&P to taste
1 head broccoli, cut into florets
1 large yellow onion, sliced
2 cups white rice, cooked as you desire (rice cooker, Instant Pot, etc.)
For the Sauce
1/4 cup shoyu or soy sauce
1/4 cup honey
1/4 cup sesame oil
1 tbsp peanut butter
splash of chili oil (optional)
sesame seeds for topping (optional)
Heat a non-stick skillet, cast iron works great, until hot. Add EVOO and S&P to the skillet. Gently place tofu slices on the skillet. Allow to brown & crisp, approximately 10-15 minutes a side. When they’re ready, they’ll flip right over. Repeat on side 2. Drain on paper towel.
While you wait for tofu, combine all ingredients for the sauce in a sauce pan. Heat for 20 minutes to allow to thicken lightly.
Cook your rice as you like
Prepare your veggies. I like the air fryer at 350 for 10-15 minutes, but you can also sauté or steam your broccoli and sauté your onions.