Tofu and Broccoli Stir-fry

"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."
 
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Ready In:
15mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. 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!
     
  2. 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!
     
  3. 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.
     
  4. Not Restaurant quality but still good. I used half broccoli and half portobello mushrooms and added red pepper flakes for a much needed spice
     
  5. YUM!! I used a little more sesame oil than the recipe called for and I added some crushed red pepper flakes for a little kick. Then, I used some Morningstar Farms "fake" steak strips. Awesome!! It was very quick and easy to make and, only 4 Weight Watchers points per serving (without the "steak"). Will definitely make again!
     
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Tweaks

  1. 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!
     

RECIPE SUBMITTED BY

My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>
 
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