Tofu and Broccoli with Peanut Sauce

Recipe by Carol Bullock




  • -----------TheSauce-----------.
  • In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
  • Whisk in the remaining ingredients.
  • Set aside.
  • -------TheSaute-------------.
  • 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).