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    You are in: Home / Recipes / Broccoli and Tofu With Spicy Peanut Sauce Recipe
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    Broccoli and Tofu With Spicy Peanut Sauce

    Broccoli and Tofu With Spicy Peanut Sauce. Photo by fawn512

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    casemnor's Note:

    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.

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    1. 1
      For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
    2. 2
      Add vinegar, honey, soy sauce and red chili flakes.
    3. 3
      Set aside.
    4. 4
      In a wok, heat half the oil, half the ginger, and half the garlic.
    5. 5
      When hot, add tofu and stir fry for a few minutes.
    6. 6
      Add tofu to sauce and set aside.
    7. 7
      To wok add the rest of the oil, ginger, garlic, and onion.
    8. 8
      When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
    9. 9
      Add the soy sauce and stir fry until broccoli is just tender and bright green.
    10. 10
      Add sauce to broccoli and stir until everything is coated with sauce.
    11. 11
      Serve immediately over steamed rice.
    12. 12
      Top with lightly toasted chopped nuts and scallions.

    Ratings & Reviews:

    • on February 02, 2010


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2008


      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 15, 2008


      I signed up just to tell you I loved this dish. I only had tofu and broccoli in the fridge so I typed that into the search engine and this recipe came up. I had to change it as I didn't have everything on hand. I used honey instead of black strap, half the onion, and no cayenne pepper. I also substituted lemon for the cider vinegar. It was terrific and my husband loved it as well.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Broccoli and Tofu With Spicy Peanut Sauce

    Serving Size: 1 (295 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 457.4
    Calories from Fat 239
    Total Fat 26.5 g
    Saturated Fat 5.2 g
    Cholesterol 0.0 mg
    Sodium 1647.2 mg
    Total Carbohydrate 39.8 g
    Dietary Fiber 7.4 g
    Sugars 22.5 g
    Protein 23.6 g

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