Vegan Chick’n & Broccoli with Peanut Sauce

Total Time: 45 Minutes | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 2

Ingredients
14 oz of extra firm tofu
1 tbsp of reduced sodium soy sauce
1 tbsp of toasted sesame oil
2 tsp of garlic powder
2 tsp of onion powder
2 tsp of paprika
1/4 cup of sunflower oil
3 tbsp of potato starch
1/2 tsp of cayenne 
3 cloves of garlic
3 cups of broccoli florets
Peanut Sauce
2 tbsp of peanut sauce
2 tsp of toasted sesame oil
1/4 cup of water
1 tsp of red pepper flakes

Directions
1. Preheat oven to 425 and line a baking sheet with parchment paper.

2. Press tofu for 10 minutes.  Trim broccoli into florets and mince garlic.  Set aside.

3. Add soy sauce, 1 tbsp of toasted sesame oil, 1 tsp of garlic powder, 1 tsp of onion powder, and 1 tsp of paprika.  Tear tofu and add into bowl.  Mix well until tofu is well coated.

4. Add in potato starch, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of paprika and cayenne powder to bowl.  Mix until tofu is well coated.

5. Add tofu to parchment paper and bake for 15 minutes.  Toss and bake for an additional 10 minutes. Remove from oven and let cool.

6. Heat a large frying pan to medium high heat and add a small amount of oil. Add in garlic and saute for 5 minutes. 

7. Add broccoli to frying pan and saute for an additional 5 minutes, or until broccoli is soft.  Add in tofu and peanut sauce and mix well.  Remove from heat and let cool.

8. Serve and enjoy!