Community Pick
Tofu and Broccoli with Peanut Sauce
photo by anniesnomsblog
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
The Sauce
- 1⁄2 cup unprocessed peanut butter
- 1⁄2 cup hot water
- 1⁄4 cup cider vinegar
- 2 tablespoons tamari
- 2 tablespoons blackstrap molasses
- 1⁄2 teaspoon cayenne pepper
-
The Saute
- 1 (1 lb) bunch fresh broccoli (frozen will do)
- 3 tablespoons oil
- 8 cloves garlic, minced
- 1 lb tofu, cut into small cubes
- 3 dashes salt
- 2 cups thinly-sliced onions
- 1 cup coarsely-chopped raw peanuts
- 2 -3 tablespoons tamari
directions
- -----------TheSauce-----------.
- In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
- Whisk in the remaining ingredients.
- Set aside.
- -------TheSaute-------------.
- Cut off the bottom half-inch of the broccoli stems.
- Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
- Cut the stalks diagonally into thin slices.
- Coarsely chop the flowerettes.
- Set aside.
- Begin heating the large skillet.
- When it is hot add 1 tbsp of the oil.
- Add half the garlic.
- Salt lightly.
- Sauté over medium heat for 1 minute, then add the tofu chunks.
- Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
- Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
- Mix together gently.
- Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
- Add the remaining garlic.
- Salt lightly.
- Add the onions, and some black pepper.
- Sauté, stirring frequently, over medium heat, until the onions are soft.
- On another burner, begin heating the peanut-tofu sauce on a low heat.
- It shouldn't actually cook-it only needs to be warmed through.
- Add the broccoli and the chopped peanuts to the skillet.
- Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
- Pour the heated peanut sauce over the sauté.
- Toss everything gently until everything is coated with everything else.
- Serve over long-grained white or brown rice (basmati is good).
Reviews
-
I give this recipe 5 stars because it was really simple, very very good and everyone enjoyed it. I used chicken instead of tofu, but only 1 skinless/boneless breast sliced very thinly. It wasn't as spicy as I thought it was going to be by the comments provided earlier, so I added more cayenne pepper as I was cooking. Very nice, very tasty peanut sauce that I can see being used in other stir-frys. It also took less time than I had expected, less than 30 minutes total. Thank you Carol!
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I tried this peanut sauce with soba noodles and broccoli. It was FANTASTIC. I sort of followed the directions, except instead of BS molasses I used maple syrup (b/c it was on hand), substituted soy sauce for tamari and used about a tablespoon of chili-garlic sauce (you know, the kind from an Asian grocer). It was perfectly delicious, but I will probably add a little less water next time to make it less runny. Thanks, Carol!
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Tweaks
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I tried this peanut sauce with soba noodles and broccoli. It was FANTASTIC. I sort of followed the directions, except instead of BS molasses I used maple syrup (b/c it was on hand), substituted soy sauce for tamari and used about a tablespoon of chili-garlic sauce (you know, the kind from an Asian grocer). It was perfectly delicious, but I will probably add a little less water next time to make it less runny. Thanks, Carol!
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This is yummy. I didn't follow the recipe exactly... I fried the tofu, then added the rest of the veggies and stir-fried them. I only used 2 cloves of garlic. Meanwhile, I made the sauce, using honey instead of the molasses (thanks to other reviewers). I added the sauce to the veggies... Watch out! It burns fast. I needed to add a bit more water at this point to keep it from scorching. Good dinner for DD and I. :)
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To be honest, I really did not care for the sauce in this recipe at all. I found the molasses too strong; it just didn't blend well into the peanut flavor for me. I generally love peanut sauces! I'm still giving this three stars, because I feel like my personal tastes shouldn't necessarily dissuade someone from trying an otherwise decent recipe. I am noticing that some reviewers made this with honey instead of molasses; I think if I were to make the recipe again I would try the honey.
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RECIPE SUBMITTED BY
Carol Bullock
Bellevue, WA
As an ethical vegan, I'm always on the lookout for tasty, cruelty-free meals. I work in the medical field, but my heart lies with anything and everything relating to animal welfare. I share my home with two each furry (cats) and feathered friends. Something I'd like to encourage all chefs is, don't be afraid to experiment! I'm not always really specific about measurements, and that's because I go by feel, so if you want to add a little more or a little less -by all means!