Total Time
55mins
Prep 35 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Press tofu then cut into 1/2 inch cubes. See Anne Sainz’s Notes above for more detailed instructions.
  2. Chop garlic, ginger, onion and mushrooms and set aside.
  3. Combine peanut butter, soy sauce, sherry, water and sesame oil in a medium bowl and whisk until smooth to make peanut sauce. Set aside.
  4. Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
  5. Coat 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.
  6. Lower 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.
  7. Add tofu and peanut sauce and heat through.
  8. Add steamed broccoli and heat through just before serving.