Coconut Tofu and Vegetables

Name: Coconut Tofu and Vegetables
Total time: 30 minutes
Yield: 6 servings
Ingredients: 1 (14-oz) pkg extra firm tofu, drained; 1 Tbsp vegetable oil; 2 (12-oz) pkg broccoli florets; 3 carrots, diagonally sliced; 1 (13.5-oz) can coconut milk; ½ cup unsweetened shredded coconut; ¼ cup less sodium soy sauce; 3 Tbsp Mizkan natural rice vinegar; 1 Tbsp dark sesame oil; 1 Tbsp agave nectar; ½ cup chopped roasted, salted peanuts

Ingredients

1 (14-oz) pkg extra firm tofu, drained

1 Tbsp vegetable oil

2 (12-oz) pkg broccoli florets

3 carrots, diagonally sliced

1 (13.5-oz) can coconut milk

½ cup unsweetened shredded coconut

¼ cup less sodium soy sauce

3 Tbsp natural rice vinegar

1 Tbsp dark sesame oil

1 Tbsp agave nectar

½ cup chopped roasted, salted peanuts

INSTRUCTIONS

Place tofu on several layers of paper towels. Cover with additional paper towels, and gently press out moisture; cut into cubes.
Cook tofu in hot vegetable oil in a large skillet over medium-high heat 3 minutes or until browned on all sides. Add broccoli and carrots; cook 5 minutes or until vegetables are tender.
Stir in coconut milk, shredded coconut, soy sauce, vinegar, sesame oil, and agave to skillet. Reduce heat; simmer 2 to 3 minutes or until thoroughly heated. Sprinkle with nuts.

YIELD
6 servings

TOTAL TIME

30 minutes

PREP TIME

15 minutes

COOK TIME

15 minutes