Broccoli and Tofu With Spicy Peanut Sauce

4.50 (9)
⏱ 50 mins 🍽 4-6 serving(s) 🏷 Soy/Tofu

This vegetarian stir-fry is a delicious dinner option, praised even by non-vegetarians. Freezing, thawing, and pressing the tofu first creates a chewier texture. For extra flavour, the tofu can be marinated in soy sauce and sesame oil. The dish combines tofu and broccoli in a wok with a spicy, sweet peanut sauce made from peanut butter, vinegar, honey, and chilli flakes, served over steamed rice.

Broccoli and Tofu With Spicy Peanut Sauce

Ingredients

  • 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)

Method

  1. To make the sauce, combine the peanut butter and hot water in a saucepan.
  2. Whisk the mixture over a low heat until it becomes smooth and uniform.
  3. Stir in the cider vinegar, honey, 2 tablespoons of soy sauce, and red chilli pepper flakes.
  4. Once combined, set the sauce aside for later.
  5. Heat half of the peanut oil in a wok with half of the ginger and half of the minced garlic.
  6. Once the oil is hot, add the tofu chunks and stir fry them for a few minutes.
  7. Transfer the cooked tofu into the prepared sauce and set it aside.
  8. In the same wok, heat the remaining oil with the rest of the ginger, garlic, and the onions.
  9. When the oil is hot, add the broccoli, chopped into pieces including the stems.
  10. Stir fry the broccoli for a few minutes, then add 2 tablespoons of soy sauce and 3/4 teaspoon of salt.
  11. Continue stir frying until the broccoli is just tender and a bright green colour.
  12. Pour the sauce with the tofu into the wok with the broccoli and stir until everything is well coated.
  13. Serve the stir-fry immediately over steamed rice.
  14. Garnish with minced scallions and lightly toasted chopped nuts.

Nutrition (per serving)

Sodium1647300 mg

Recipe details

CategorySoy/Tofu
Authorcasemnor