Recipe by Vino Girl
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.
Top Review by qotw13
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!
- 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
Directions See How It's Made
- 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.