Tofu and Broccoli with Peanut Sauce

Recipe by Carol Bullock

The combination of ingredients in this recipe I have to say is perfect. Really delicious and nutritious. This is a Mollie Katzen recipe.

Top Review by Miss Erin C.

I give this recipe 5 stars because it was really simple, very very good and everyone enjoyed it. I used chicken instead of tofu, but only 1 skinless/boneless breast sliced very thinly. It wasn't as spicy as I thought it was going to be by the comments provided earlier, so I added more cayenne pepper as I was cooking. Very nice, very tasty peanut sauce that I can see being used in other stir-frys. It also took less time than I had expected, less than 30 minutes total. Thank you Carol!

Ingredients Nutrition


  1. -----------TheSauce-----------.
  2. In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
  3. Whisk in the remaining ingredients.
  4. Set aside.
  5. -------TheSaute-------------.
  6. Cut off the bottom half-inch of the broccoli stems.
  7. Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
  8. Cut the stalks diagonally into thin slices.
  9. Coarsely chop the flowerettes.
  10. Set aside.
  11. Begin heating the large skillet.
  12. When it is hot add 1 tbsp of the oil.
  13. Add half the garlic.
  14. Salt lightly.
  15. Sauté over medium heat for 1 minute, then add the tofu chunks.
  16. Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
  17. Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
  18. Mix together gently.
  19. Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
  20. Add the remaining garlic.
  21. Salt lightly.
  22. Add the onions, and some black pepper.
  23. Sauté, stirring frequently, over medium heat, until the onions are soft.
  24. On another burner, begin heating the peanut-tofu sauce on a low heat.
  25. It shouldn't actually cook-it only needs to be warmed through.
  26. Add the broccoli and the chopped peanuts to the skillet.
  27. Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
  28. Pour the heated peanut sauce over the sauté.
  29. Toss everything gently until everything is coated with everything else.
  30. Serve over long-grained white or brown rice (basmati is good).

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