Best Broccoli And Tofu In Spicy Peanut Sauce Recipes

Broccoli and Tofu With Spicy Peanut Sauce image

Provided by casemnor

Categories Soy/Tofu

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb firm tofu (that has been frozen, thawed, pressed and cut into chunks)
1 lb broccoli
1 1/2 tablespoons peanut oil or 1 1/2 tablespoons canola oil
2 cups onions
1 tablespoon fresh ginger
4 garlic cloves, minced
2 tablespoons soy sauce
3/4 teaspoon salt
2 scallions, minced
1/2 cup peanut butter
1/2 cup hot water
6 tablespoons cider vinegar
2 tablespoons soy sauce
3 tablespoons honey
red chili pepper flakes (to taste)

Steps:

For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
Add vinegar, honey, soy sauce and red chili flakes.
Set aside.
In a wok, heat half the oil, half the ginger, and half the garlic.
When hot, add tofu and stir fry for a few minutes.
Add tofu to sauce and set aside.
To wok add the rest of the oil, ginger, garlic, and onion.
When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
Add the soy sauce and stir fry until broccoli is just tender and bright green.
Add sauce to broccoli and stir until everything is coated with sauce.
Serve immediately over steamed rice.
Top with lightly toasted chopped nuts and scallions.

Grilled Tofu and Broccoli with Peanut Sauce image

Provided by Food Network Kitchen

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

3/4 cup canned unsweetened coconut milk, stirred well
2 tablespoons low-sodium soy sauce
2 teaspoons chili-garlic sauce
2 teaspoons grated fresh ginger
1 teaspoon packed light brown sugar
Kosher salt and freshly ground pepper
1 14-ounce block firm tofu, drained
1/3 cup creamy peanut butter
1 tablespoon rice wine vinegar
2 tablespoons vegetable oil, plus more for the grill
1 head broccoli
Sesame seeds, for topping

Steps:

Whisk the coconut milk, soy sauce, chili-garlic sauce, ginger, brown sugar and a pinch each of salt and pepper in a small bowl. Firmly press the tofu dry with paper towels, cut into eight 1/2-inch-thick slabs, then firmly press dry again. Arrange in a small baking dish and pour half of the coconut milk mixture over the top; turn to coat. Refrigerate 30 minutes to 1 hour.
Meanwhile, whisk the peanut butter and vinegar into the remaining coconut milk mixture until smooth; season with salt and pepper and set aside for serving.
Preheat a grill to medium high. Oil the grates. Trim the broccoli and peel the stalks; slice into thin spears. Toss with the vegetable oil; season with salt.
Grill the broccoli, turning occasionally, until lightly charred and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, lightly brushing occasionally with the marinade, until well marked, about 2 minutes per side. Serve the tofu and broccoli with the peanut sauce. Sprinkle with sesame seeds.

Tofu and Broccoli with Peanut Sauce image

Provided by Carol Bullock

Categories Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

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
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

Steps:

-----------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).

Broccoli and Tofu in Thai Peanut Sauce image

Yield 4 Servings

Number Of Ingredients 4

2 large broccoli crowns, cut into bite-size florets
1 pound firm or extra-firm tofu, well drained and diced
3/4 cup spicy Thai peanut sauce, preferably low-fat, or as needed
Salt to taste

Steps:

Steam the broccoli ﬂorets in a covered wok or stir-fry pan with about 1/2 inch of water, until tender-crisp.
Gently stir in the tofu and peanut sauce. Cook over medium heat until heated through. Add salt to taste, and serve at once.
Menu
Broccoli and Tofu in Thai Peanut Sauce (this page)
Hot cooked brown rice or noodles
Mixed Greens with Wild Mushrooms (page 53)
Fresh fruit or any fruity dessert from Chapter Eleven
nutrition information
Calories: 176
Total Fat: 9g
Protein: 9g
Carbohydrate: 13g
Cholesterol: 0mg
Sodium: 106mg