Prep 30 mins
Cook 20 mins
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.
- 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)
- 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.
This was very good. My 2 year old loved it! I did make a few changed though. I use match stick cut carrots instead of broccoli, cashews and added some cilantro and lime juice at the end. It really toned down the vinegar and balanced out the flavor nicely.
We loved the rich flavour of this stirfry - it was creamy without being heavy! According to suggestions, we added a bit of extra peanut butter to the sauce, as well as 2 tsp. fish sauce. Since we used natural peanut butter, it was extra rich, so I think we'll stick with 1/2 cup next time. We also substituted rice vinegar for the cider for a more authentic touch. We omitted the salt and used reduced-sodium soy sauce. We also reduced the honey to 2 tbsp. Next time, we will add a tsp. of chili flakes to the oil for the tofu to bring out the spice. We added a red pepper (after the broccoli) and sauted the onions along with the second round of garlic and ginger. We also omitted the scallions. Thanks for a great recipe!
This is a great recipe, which I've used many times over the last 25 years. It's lifted whole from The Enchanted Broccoli Forest, by Mollie Katzen, of the Moosewood Collective.