Name: Thai Broccoli Tofu Stir-fry
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 cup peanut butter; 1 cup hot water; 1/2 cup apple cider vinegar; 1 tablespoon tamari; 1 tablespoon molasses, plus; 1 teaspoon molasses; 1 pinch cayenne; 1/4 cup soya oil; 3 cups water; 1/4 cup turbinado sugar; 1 1/2 teaspoons garlic powder; 1 1/2 tablespoons onion powder; 2 teaspoons curry powder; 2 tablespoons nutritional yeast; 1 1/2 teaspoons salt; 1 (14 ounce) package firm tofu or 1 (14 ounce) package extra firm tofu; 4 cups broccoli florets; 1 medium onion, sliced; 1 garlic clove, minced; 1 medium red bell pepper, sliced; 1 -3 slice fresh ginger, julienned; 2 tablespoons peanut oil; chopped peanuts (to garnish); cooked basmati rice

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Recipe by Vino Girl

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Thai Broccoli Tofu Stir-fry created by yogiclarebear

This recipe originates from the Chicago Diner, a vegetarian restaurant. The directions for this are pretty vague. I'll update it once I have made it. If you make it before me, please share your experience.

Ready In:: 50mins
Serves:
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ingredients

Peanut Sauce
1 cup peanut butter
1 cup hot water
¹⁄₂ cup apple cider vinegar
1 tablespoon tamari
1 tablespoon molasses, plus
1 teaspoon molasses
1 pinch cayenne
Marinade
¹⁄₄ cup soya oil
3 cups water
¹⁄₄ cup turbinado sugar
1 ¹⁄₂ teaspoons garlic powder
1 ¹⁄₂ tablespoons onion powder
2 teaspoons curry powder
2 tablespoons nutritional yeast
1 ¹⁄₂ teaspoons salt
1 (14 ounce) package firm tofu or (14 ounce) package extra firm tofu
Vegetables
4 cups broccoli florets
1 medium onion, sliced
1 garlic clove, minced
1 medium red bell pepper, sliced
1 -3 slice fresh ginger, julienned
2 tablespoons peanut oil
chopped peanuts (to garnish)
cooked basmati rice

directions

Combine marinade ingredients in a bowl.
Cube tofu and add to marinade; allow to sit for 30 minutes.
Combine sauce ingredients except for oil; set aside.
In a medium skillet, saute the vegetables and ginger in oil.
Gradually stir in the marinated tofu cubes.
Top with the peanut sauce, and serve over basmati rice.
Garnish with chopped peanuts.

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RECIPE MADE WITH LOVE BY

@Vino Girl

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@Vino Girl

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"This recipe originates from the Chicago Diner, a vegetarian restaurant. The directions for this are pretty vague. I'll update it once I have made it. If you make it before me, please share your experience."

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review by Nanette W.

4/2/2017

I did marinade the tofu and I think it really improves the dish. I used some prepackaged stir fry vegetables that included broccoli, carrots, snap peas and added my own red bell pepper,onion and garlic. I made an alteration to the peanut sauce. I've made several Asian dishes and knew the amount of apple cider vinegar was too much. I only used 1/4 cup. Next time I would also cup down the amount of peanut butter and water to 3/4 cup each. Even with the additional veggies, there was too much sauce.

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photo by yogiclarebear

8/14/2011

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review by yogiclarebear

8/14/2011

This was a bit sweet for my husband, so I added red pepper flakes to try to counter it. I also fried my tofu. Adding peanuts is essential, in my opinion, as there isn't a lot of contrasting texture otherwise. The recipe directions are very good, clear, easy. Thanks for posting.

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review by Robert in MI

10/5/2005

I was looking for a recipe nearly the same as this. I didn't have the time for marinade and, like another reviewer, wanted the tofu fried. Sprinkle a little cayenne on the drained tofu (it won't be too hot if you only dust it) then fry it with 1-2 T peanut oil and 1/2 the garlic and ginger. Keep it moving and with enough oil or it will stick. Remove from the pan, add more oil if necessary and saute the vegetables. Mix the tofu back in, top with the sauce and serve. Very good and quicker than marinading for 30 minutes.

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review by eln105

6/27/2005

This was delicious. Things I'd modify next time I make it: Add peanuts for some added flavor & crunch. And I would fry the tofu (I used extra firm) seperately briefly before adding it to the rest of the vegetables to get it slightly more crisp.

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