1/1 Photo of Tofu and Broccoli in Peanut Sauce
Anne Sainz's Note:
This was inspired by a recipe from Jeanne Lemlin's "Vegetarian Pleasures." My family likes dishes with peanut butter and asian flavors so this was a winner right away. You can reduce prep time by using frozen broccoli and onions and jarred garlic and ginger. I made some changes so it is more in keeping with my Nutritarian eating style. Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit at least 30 minutes before cutting it into 1/2 inch cubes.
My Private Note
Units: US | Metric
- 1 lb extra firm tofu, pressed and cut into 1/2 inch dice
- 1 teaspoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 onion, diced
- 4 mushrooms, sliced
- 1/4 cup natural-style peanut butter
- 3 tablespoons low sodium soy sauce
- 3 tablespoons sherry wine
- 4 tablespoons water
- 1 tablespoon oriental sesame oil
- 2 large broccoli florets
- 1/2 teaspoon oil (to coat pan)
- 1 pinch crushed red pepper flakes (or to taste)
- 1Press tofu then cut into 1/2 inch cubes. See Anne Sainz’s Notes above for more detailed instructions.
- 2Chop garlic, ginger, onion and mushrooms and set aside.
- 3Combine peanut butter, soy sauce, sherry, water and sesame oil in a medium bowl and whisk until smooth to make peanut sauce. Set aside.
- 4Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
- 5Coat large skillet with oil. Drop cubed tofu in the pan and stir-fry on medium high heat until golden all over, about 10 minutes. Remove and add to peanut sauce.
- 6Lower heat to medium, put ginger, garlic, onion, mushrooms and pepper flakes in skillet and cook until onions just begin to soften. Mix frequently, adding small amounts of water if needed to prevent sticking or burning.
- 7Add tofu and peanut sauce and heat through.
- 8Add steamed broccoli and heat through just before serving.
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Nutritional Facts for Tofu and Broccoli in Peanut Sauce
Serving Size: 1 (269 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 282.0
- Calories from Fat 152
- Total Fat 16.9 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 423.4 mg
- Total Carbohydrate 11.8 g
- Dietary Fiber 2.7 g
- Sugars 4.3 g
- Protein 15.1 g