Vegan meals with real protein, 20 g and up

Ingredients

• 2 blocks (14 oz each) extra-firm tofu, pressed and cubed (800 g)
• 3 tbsp cornstarch (24 g)
• 1 tbsp neutral oil (14 ml)
• 1 large head broccoli florets (400 g)
• 3 tbsp natural peanut butter (50 g)
• 3 tbsp soy sauce (50 ml)
• 2 tbsp lime juice (30 ml)
• 1 tbsp maple syrup (20 ml)
• 2 cloves garlic, grated
• 2 tsp ginger, grated (6 g)
• 2 tsp sriracha (10 g)
• ¾ cup brown rice (150 g)
• 2 tbsp peanuts, chopped (20 g)
• 2 scallions (20 g)

Per serving. Estimates.

Method

1. Start the rice. Rinse the rice, then simmer it in 1½ cups / 360 ml water, covered, for 25–30 minutes, until the water is absorbed and the rice is tender. Rest it off the heat with the lid on while you cook.
2. Coat the tofu. Pat the pressed tofu cubes dry with a towel, then toss them in a bowl with the cornstarch until every side is dusted and there is no loose powder left.
3. Crisp the tofu. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and fry for 10–12 minutes, turning every few minutes, until golden and crisp on all sides. (Or air-fry at 400°F / 205°C for 15 minutes, shaking halfway.)
4. Steam the broccoli. Steam the florets over simmering water for 4 minutes, until bright green and just tender.
5. Make the sauce. Whisk the peanut butter, soy sauce, lime juice, maple syrup, garlic, ginger and sriracha with 3 tbsp warm water until smooth and pourable.
6. Toss and serve. Take the skillet off the heat, add the broccoli and sauce and toss until everything is coated and glossy. Spoon over the rice and finish with the peanuts and sliced scallions.