Tofu & Broccoli w/ Peanut Sauce over Brown Rice
2 c brown rice, cooked according to directions
1/2-1 lb firm tofu, drained
4 c broccoli, rinsed and drained (or any fresh vegetable combination that you like)
2 green onions, chopped for garnish
1/4 c + additional to marinate tofu, Soy Veri Veri Teriyaki Marinade (or any teriyaki type marinade that you like), basically a combination of soy sauce, sugar, oil, garlic, sesame seeds, onion, ginger, & sesame oil
1 c peanut butter
1/2 t, or to taste, pumpkin pie spice (combination of cinnamon, clove, ginger, & nutmeg, I believe)
1 T brown sugar
1/2 can light coconut milk (I believe the can is around 14 oz)
1/4 c peanuts, chopped for garnish
1 small bunch cilantro, chopped for garnish
*Please note that all measurements are estimates (I don't usually measure). Taste and adjust according to your liking.
Drain tofu and dice. Place in a container or Ziploc bag with some of the teriyaki marinade. Let marinate for 20-30 minutes, or longer. Then, bake or fry the tofu until browned, and set aside. Cook brown rice according to directions and set aside. Lightly steam broccoli/vegetables. While broccoli is steaming, stir together peanut butter, teriyaki marinade, brown sugar, and pumpkin pie spice over low-medium heat in a small saucepan. Mixture will darken as it cooks. After 3-4 minutes (use your judgment), add 1/2 can light coconut milk. Continue to heat over low-medium heat for 1-2 more minutes until heated through.
Serve over tofu, broccoli/vegetables, and cooked brown rice. Garnish with chopped green onion, chopped peanuts, and chopped cilantro, if desired.