Thai Peanut Tofu & Broccoli over Pearled Farro

Prepare the vegetables: Cut 300 g of raw broccoli into bite-sized florets. Finely slice 20 g of green onions. Mince 1 clove of garlic and finely grate 5 g of fresh ginger.

Whisk the peanut sauce: In a medium bowl, combine 60 g of creamy peanut butter, 30 ml of soy sauce, 30 ml of lime juice, 15 ml of sriracha, 15 ml of maple syrup, the minced garlic, and the grated ginger. Whisk in 45 ml of warm water until the sauce is completely smooth and pourable.

Steam the broccoli: Set up a steamer basket over a pot of boiling water on the stovetop. Add the 300 g of broccoli florets, cover, and steam for 3 to 4 minutes until they are bright green and crisp-tender.

Reheat the grains and protein: Place 400 g of leftover cooked pearled farro in a microwave-safe bowl, cover with a damp paper towel, and microwave on high for 1.5 to 2 minutes until hot. In a separate microwave-safe bowl, heat 300 g of the leftover baked tofu (from Day 1) for 1 minute until warmed through.

Toss off-heat: Transfer the steamed broccoli and warmed tofu to a large mixing bowl. Pour the peanut sauce over them and toss gently off-heat to coat everything evenly without burning the sauce.

Assemble and serve: Divide the hot farro between two serving bowls. Top with the saucy peanut tofu and broccoli mixture. Garnish with 15 g of chopped roasted peanuts and 20 g of sliced green onions.