About the Dish

  • Purple Rice

    Purple Rice

  • Coconut Milk

    Coconut Milk

  • Honey


  • Coriander Ground

    Coriander Ground

  • PeachDish Salt

    PeachDish Salt

  • Tofu


  • Chinese Southern Belle’s Wild Wild East Sauce (Asian BBQ Teriyaki Pineapple sauce)

    Chinese Southern Belle’s Wild Wild East Sauce (Asian BBQ Teriyaki Pineapple sauce)

  • Peanut Butter

    Peanut Butter

  • Curry Powder

    Curry Powder

  • Broccolini



Place rice in a sieve, and rinse under running water 1 minute. Drain. In a small saucepan with a lid, combine 1 3/4 cups water and 1/2 teaspoon kosher salt. Place over high heat and bring to a boil. Stir in rice. When water returns to a boil, reduce heat to low, cover pot, and cook 15 to 20 minutes, or until all liquid is absorbed. Remove from heat, keeping rice covered.
Prepare your mise en place: Peel and mince garlic. Cut tofu lengthwise into 4 equal long rectangles, then cut each of those in half lengthwise. Trim tough ends off broccolini stems, then cut any thick stems in half lengthwise.
To make the marinade: In a small bowl combine 1/4 cup coconut milk, 1 teaspoon cooking oil, honey, garlic, ground coriander and 1/4 teaspoon PeachDish salt; stir vigorously to combine.
Run a skewer (provided in your PeachDish box) lengthwise through each piece of tofu. Place tofu pieces on a plate or in a small baking dish, cover with marinade, and roll each skewer to fully coat tofu. Set aside.
To make the peanut sauce: In a small saucepan, combine remaining 1/4 cup coconut milk and Wild Wild East sauce. Place over medium heat and bring to a simmer, stirring occasionally. Stir in peanut butter and curry spice. Please note: The curry spice has some heat; use half the amount if you don’t want the sauce to be spicy. Cook, stirring, 2-3 minutes more. Set aside.
In a large, heavy broiling pan toss broccolini with remaining 1 teaspoon cooking oil and 1/4 tsp. PeachDish salt. Arrange broccolini on one side of the pan. Add tofu with sticks protruding over one edge of the pan. (note: any excess marinade is still safe to eat, it’s delicious tossed on the broccolini, or to dip the satays).
Place broiling pan on top rack of the oven with the door cracked open and skewers outside the oven so they don’t burn. Cook 4-5 minutes, or until broccolini and tofu are browned on top. Remove broccolini from the pan, turn the tofu over and broil 3-4 minutes, or until browned on second side.
Fluff the rice with a fork, and divide between 2 plates. Top with broccolini and 4 tofu satay skewers on each plate. If needed, thin peanut dipping sauce with a little water, and serve on the side. Enjoy!