Like anyone else on the planet with taste buds, we were sent into a complete and utter panic last month when the government of Thailand announced it would be banning its famed street food. Fortunately, this tragedy was avoided (did they hear our collective cries?), but it got us to thinking about the glory of Thai food and the fact that we should be eating it in some way, shape, or form as often as possible.
One of our favorite Thai flavors is the delectable peanut sauce that we pretty much want to put on everything – tofu, sweet potatoes, spring rolls, the universe. We’ve been especially inspired to toss it with broccoli, a la this Charred Broccoli with Soy Peanut Sauce bowl courtesy of Sherrie Castellano on her blog With Food + Love. There’s something about the pleasant bitter taste of the broccoli mixed with the earthy flavor of peanuts and soy that gives this dish such a satisfying pop of flavor. Sherrie’s theory is that it owes its awesomeness to the heavy-helping of soy and fresh herbs. Whatever the reason, this recipe just works and turns a simple bowl of veggies into a deeply satisfying meal.
What’s even better is that this enjoyment comes with minimal effort. You begin by chopping a head of broccoli into florets, then placing those florets on a parchment-paper-lined baking sheet and drizzling them with olive oil. Bake them in a 450-degree oven for about twenty minutes, or when you see them begin to turn dark brown and charred.
For the sauce, combine a tablespoon of olive oil with a quarter cup of peanut butter, a half-cup of water, three tablespoons of liquid aminos, a tablespoon of rice vinegar, a clove of garlic and, if you want some heat, some crushed red pepper or sriracha. Blend until smooth, spoon it over the charred broccoli, garnish with chopped parsley and crushed peanuts, and then bow your head in gratitude that no one can ever take this lovely taste away from you.
Find the whole recipe for Charred Broccoli with Soy Peanut Sauce at With Food + Love.