THAI BROCCOLI TOFU STIR-FRY

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Thai Broccoli Tofu Stir-fry image

This recipe originates from the Chicago Diner, a vegetarian restaurant. The directions for this are pretty vague. I'll update it once I have made it. If you make it before me, please share your experience.

Provided by Vino Girl

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

1 cup peanut butter
1 cup hot water
1/2 cup apple cider vinegar
1 tablespoon tamari
1 tablespoon molasses, plus
1 teaspoon molasses
1 pinch cayenne
1/4 cup soya oil
3 cups water
1/4 cup turbinado sugar
1 1/2 teaspoons garlic powder
1 1/2 tablespoons onion powder
2 teaspoons curry powder
2 tablespoons nutritional yeast
1 1/2 teaspoons salt
1 (14 ounce) package firm tofu or 1 (14 ounce) package extra firm tofu
4 cups broccoli florets
1 medium onion, sliced
1 garlic clove, minced
1 medium red bell pepper, sliced
1 -3 slice fresh ginger, julienned
2 tablespoons peanut oil
chopped peanuts (to garnish)
cooked basmati rice

Steps:

  • Combine marinade ingredients in a bowl.
  • Cube tofu and add to marinade; allow to sit for 30 minutes.
  • Combine sauce ingredients except for oil; set aside.
  • In a medium skillet, saute the vegetables and ginger in oil.
  • Gradually stir in the marinated tofu cubes.
  • Top with the peanut sauce, and serve over basmati rice.
  • Garnish with chopped peanuts.

Nutrition Facts : Calories 734.6, Fat 58, SaturatedFat 11.1, Sodium 1470.3, Carbohydrate 34.2, Fiber 8.4, Sugar 13.1, Protein 30.6

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