Time 1h Yield 6 serving(s) Number Of Ingredients 14 Steps:
———–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).
Time 20m Number Of Ingredients 11 Steps:
In a small bowl, whisk together the water, peanut butter, rice vinegar, soy sauce, maple syrup, ginger, and garlic. Set aside. Drain and rinse the tofu, then pat dry and slice it in half horizontally. Cut te sliced tofu vertically into quarters, then crosswise. You should end up with tofu cubes roughly 1 inch by 1 inch. In a skillet, heat oil over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom (about 5 minutes). Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes). In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes. Add the tofu to that skillet and cook for an additional 2 minutes. Remove the mixture from the heat, garnish with scallions and serve.
Time 30m Number Of Ingredients 19 Steps:
Wrap the tofu block in a thick paper towel and press to remove execess moisture. Remove the towel and cut the block into equal bite size pieces. Put the tofu cubes in a large bowl add oil, salt, and pepper. Gently toss and spread on a baking tray lined with baking paper. Bake in a pre-heated oven for 12-14 minutes at 200°C (400°F). In a bowl mix peanut butter, minced ginger and garlic, sesame oil, soy sauce, chili sauce, vinegar, sugar, chopped red chilies and some salt. Mix everything and keep aside. Heat oil in a wok. Add broccoli florets and saute on a medium flame for around 10-12 minutes or until the broccoli gets cooked but still crunchy. Transfer the cooked broccoli to a bowl. In the same wok put the peanut butter mixture and around ¼ cup of boiling water. Mix everything and cook until the peanut butter melts and the sauce starts simmering. Add broccoli and baked tofu. Mix everything. If the sauce is too thick add some more boiling water. Allow the broccoli and tofu to get cooked with the sauces for around 2 minutes. Garnish with roasted peanuts, sesame seeds, and chopped scallion. Enjoy with some steamed sticky rice/ jasmine rice.
Time 1h Yield 4 servings Number Of Ingredients 12 Steps:
Whisk the coconut milk, soy sauce, chili-garlic sauce, ginger, brown sugar and a pinch each of salt and pepper in a small bowl. Firmly press the tofu dry with paper towels, cut into eight 1/2-inch-thick slabs, then firmly press dry again. Arrange in a small baking dish and pour half of the coconut milk mixture over the top; turn to coat. Refrigerate 30 minutes to 1 hour. Meanwhile, whisk the peanut butter and vinegar into the remaining coconut milk mixture until smooth; season with salt and pepper and set aside for serving. Preheat a grill to medium high. Oil the grates. Trim the broccoli and peel the stalks; slice into thin spears. Toss with the vegetable oil; season with salt. Grill the broccoli, turning occasionally, until lightly charred and crisp-tender, 10 to 15 minutes. Remove the tofu from the marinade and pat dry; season with salt. Grill the tofu, lightly brushing occasionally with the marinade, until well marked, about 2 minutes per side. Serve the tofu and broccoli with the peanut sauce. Sprinkle with sesame seeds.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform. Add vinegar, honey, soy sauce and red chili flakes. Set aside. In a wok, heat half the oil, half the ginger, and half the garlic. When hot, add tofu and stir fry for a few minutes. Add tofu to sauce and set aside. To wok add the rest of the oil, ginger, garlic, and onion. When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes. Add the soy sauce and stir fry until broccoli is just tender and bright green. Add sauce to broccoli and stir until everything is coated with sauce. Serve immediately over steamed rice. Top with lightly toasted chopped nuts and scallions.
Yield 4 Servings Number Of Ingredients 4 Steps:
Steam the broccoli florets in a covered wok or stir-fry pan with about 1/2 inch of water, until tender-crisp. Gently stir in the tofu and peanut sauce. Cook over medium heat until heated through. Add salt to taste, and serve at once. Menu Broccoli and Tofu in Thai Peanut Sauce (this page) Hot cooked brown rice or noodles Mixed Greens with Wild Mushrooms (page 53) Fresh fruit or any fruity dessert from Chapter Eleven nutrition information Calories: 176 Total Fat: 9g Protein: 9g Carbohydrate: 13g Cholesterol: 0mg Sodium: 106mg
More about “broccoli and tofu with spicy peanut sauce recipes”
Time 20m Yield 4 Number Of Ingredients 11 Steps:
Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
