BROCCOLI AND TOFU WITH SPICY PEANUT SAUCE

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Broccoli and Tofu With Spicy Peanut Sauce image

This is a really yummy vegetarian dinner option. Even my non-vegetarian husband said it was great. Don't neglect to freeze/thaw/press the tofu as this will give the tofu a better, chewier texture. For additional flavor you can marinate the tofu in a bit of soy sauce and sesame oil.

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.

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