Yield 4 servings Number Of Ingredients 14 Steps:
Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained. After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry. In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside. Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes. Remove the lid and increase the heat to medium-high. Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened. Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate. Return the tofu to the pan and toss to coat in the sauce. Serve over white rice and garnish with scallions and sesame seeds. Enjoy!
Time 40m Yield 4 Number Of Ingredients 15 Steps:
Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms. Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds. Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.
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.
Time 25m Yield 4 servings Number Of Ingredients 16 Steps:
Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil. In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside. In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve. In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt. Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside. Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.
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 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.
More about “tofu and broccoli with peanut sauce recipes”
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.
