Prep 30 mins
Cook 30 mins
The combination of ingredients in this recipe I have to say is perfect. Really delicious and nutritious. This is a Mollie Katzen recipe.
- 118.29 ml unprocessed peanut butter
- 118.29 ml hot water
- 59.14 ml cider vinegar
- 29.58 ml tamari
- 29.58 ml blackstrap molasses
- 2.46 ml cayenne pepper
- 453.59 g bunch fresh broccoli (frozen will do)
- 44.37 ml oil
- 8 clove garlic, minced
- 453.59 g tofu, cut into small cubes
- 0.75 ml salt
- 473.18 ml thinly-sliced onions
- 236.59 ml coarsely-chopped raw peanuts
- 29.58-44.37 ml tamari
- In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
- Whisk in the remaining ingredients.
- Set aside.
- Cut off the bottom half-inch of the broccoli stems.
- Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
- Cut the stalks diagonally into thin slices.
- Coarsely chop the flowerettes.
- Set aside.
- Begin heating the large skillet.
- When it is hot add 1 tbsp of the oil.
- Add half the garlic.
- Salt lightly.
- Sauté over medium heat for 1 minute, then add the tofu chunks.
- Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
- Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
- Mix together gently.
- Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
- Add the remaining garlic.
- Salt lightly.
- Add the onions, and some black pepper.
- Sauté, stirring frequently, over medium heat, until the onions are soft.
- On another burner, begin heating the peanut-tofu sauce on a low heat.
- It shouldn't actually cook-it only needs to be warmed through.
- Add the broccoli and the chopped peanuts to the skillet.
- Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
- Pour the heated peanut sauce over the sauté.
- Toss everything gently until everything is coated with everything else.
- Serve over long-grained white or brown rice (basmati is good).
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!
I loved this meal, but my husband and my two-year-old barely ate when I served it.
this was very tasty but Very hot/spicy just incase be careful of that if you don't like hot things!!! My family liked it a lot.