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
- 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.
- 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. - 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. - 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
- 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. - 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. - 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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