Prep 5 mins
Cook 10 mins
I got this recipe from a local grocery store. It is very simple, and lends itself to many variations and additions. The peanut sauce is nice as-is, but I added some chili-garlic sauce to it to give it some heat. I like my tofu very firm and crisp, so I drained it very very well before putting this together.
- 1 tablespoon peanut butter
- 1 tablespoon hot water
- 1 tablespoon cider vinegar
- 1 tablespoon low sodium soy sauce
- 2 teaspoons sesame oil or 2 teaspoons canola oil
- 3 cups broccoli, chopped (fresh or frozen)
- 2 garlic cloves, minced
- 0.5 (16 ounce) package firm tofu, cut into small cubes
- In a small bowl, stir together the peanut butter, hot water, vinegar, and soy sauce (if you need to, put it in the microwave for 10 seconds to make it easier to mix).
- Warm the oil in a wok or large nonstick skillet over high heat.
- Add the broccoli and garlic and cook for 5 minutes, stirring constantly. Add in the tofu, and cook for an additional 5 minutes. Remove from heat.
- Mix in the sauce until the tofu and broccoli are well coated.
Wonderful! I doubled the sauce, using rice vinegar, and didn't measure the broccoli. Just used two smallish-average size heads and added some green and red peppers and onion. Also just tossed in a good amount of pre-minced garlic, along with some red pepper flakes. This would be equally good with chicken instead of the tofu if that's an option. This went together very quickly and I'll definitely be making it again!
Definitely worth tinkering with as it is full of good stuff! Added onion and more garlic plus next time we will add some bell peppers. Also used rice vinegar and for spice some red pepper flakes. I doubled the sauce and it was a hit!
This recipe didn't work for me although the family did still eat it. I added the tofu (about half the amount called for) at the beginning of the cooking time. Adding it at the end wouldn't give it too much time to pick up the flavors. I found the sauce lacking although it did give a subtle taste to the dish.