Food Network Magazine - (06)June 2020

GRILLED TOFU AND BROCCOLI WITH PEANUT SAUCE

ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 4

¾ cup canned unsweetened coconut

milk, stirred well

2 tablespoons low-sodium soy sauce

2 teaspoons chili-garlic sauce

2 teaspoons grated fresh ginger

1 teaspoon packed light brown sugar

Kosher salt and freshly ground pepper

1 14-ounce block firm tofu, drained

⅓ cup creamy peanut butter

1 tablespoon rice wine vinegar

2 tablespoons vegetable oil,

plus more for the grill

1 head broccoli

Sesame seeds, for topping

1. Whisk the coconut milk, soy sauce,
   chili-garlic sauce, ginger, brown sugar
   and a pinch each of salt and pepper in a
   small bowl. Firmly press the tofu dry with
   paper towels, cut into eight ½-inch-thick

slabs, then firmly press dry again. Arrange

in a small baking dish and pour half of the

coconut milk mixture over the top; turn to

coat. Refrigerate 30 minutes to 1 hour.

2. Meanwhile, whisk the peanut butter
   and vinegar into the remaining coconut
   milk mixture until smooth; season
   with salt and pepper and set aside
   for serving.


3. Preheat a grill to medium high. Oil
   the grates. Trim the broccoli and peel the
   stalks; slice into thin spears. Toss with
   the vegetable oil; season with salt.


4. Grill the broccoli, turning occasionally,
   until lightly charred and crisp-tender, 10 to
   15 minutes. Remove the tofu from the marinade and
   pat dry; season with salt. Grill the tofu, lightly brushing
   occasionally with the marinade, until well marked, about
   2 minutes per side. Serve the tofu and broccoli with the
   peanut sauce. Sprinkle with sesame seeds.

SKILLET EGGS WITH

MUSHROOMS AND ASPARAGUS

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 to 6

½ bunch asparagus, trimmed

and cut into large pieces

4 ounces oyster mushrooms,

trimmed and torn

5 tablespoons extra-virgin

olive oil

2 cloves garlic, grated

2 teaspoons fresh thyme

Kosher salt and freshly

ground pepper

8 large eggs

½ baguette, sliced on the bias

Chopped fresh parsley, grated

parmesan cheese and red

pepper flakes, for topping

1. Preheat a grill to medium high. Put the asparagus and mushrooms in separate
   bowls; toss each with 1 tablespoon olive oil, 1 garlic clove, 1 teaspoon thyme
   and a pinch each of salt and pepper. Place the asparagus and mushrooms on
   opposite sides of a grill basket and grill, tossing occasionally, until tender and
   browned around the edges, about 3 minutes for the asparagus and 7 minutes
   for the mushrooms. Remove to a large plate.


2. Heat a large cast-iron skillet on the grill; add the remaining 3 tablespoons
   olive oil. Crack the eggs into a bowl, then pour into the skillet; season with
   salt. Scatter the vegetables around the egg whites, avoiding the yolks. Cook,
   rotating the skillet, until the whites are set but the yolks are still runny, 5 to
   8 minutes. Meanwhile, grill the bread until lightly charred, 1 minute per side.


3. Remove the skillet from the grill and sprinkle with parsley, parmesan and
   red pepper flakes. Serve with the grilled bread.

sunday

june 7

monday

june 8

JUNE 2020 ●FOOD NETWORK MAGAZINE 39

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Brunch Outside

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Meatless Monday

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