BROCCOLI & TOFU STIR-FRY WITH SPICY PEANUT SAUCE
Provided by veggiecurean
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.
TOFU AND BROCCOLI WITH PEANUT SAUCE
The combination of ingredients in this recipe I have to say is perfect. Really delicious and nutritious. This is a Mollie Katzen recipe.
Provided by Carol Bullock
Categories Rice
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).
BROCCOLI AND TOFU WITH SPICY PEANUT SAUCE
This is a really yummy vegetarian dinner option. Even my non-vegetarian husband said it was great. Don't neglect to freeze/thaw/press the tofu as this will give the tofu a better, chewier texture. For additional flavor you can marinate the tofu in a bit of soy sauce and sesame oil.
Provided by casemnor
Categories Soy/Tofu
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.
BROCCOLI AND TOFU IN THAI PEANUT SAUCE
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
SOY-MIRIN TOFU WITH BROCCOLI AND PEANUT SAUCE
I got this recipe off the Vegan Yum Yum website and am posting it here to make it printer-friendly. The peanut sauce is so easy and delicious, and this was a big hit with my grandma. She is seriously spicy-phobic, but she said she would enjoy this even more with some hot sauce. Instead of peanut oil I used cold-pressed (not toasted) sesame oil, which is also high-heat resistant. I had no problems with that.
Provided by Valeria
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Start cooking your rice according to package instructions. Start steaming the broccoli. In a small mixing bowl, mix peanut butter, water (or coconut milk), sugar, soy sauce, rice vinegar, hot chili oil and salt until smooth.
- Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble and form a light glaze.
- But the rice on a plate, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.
Nutrition Facts : Calories 884.4, Fat 35.4, SaturatedFat 6.2, Sodium 1103.8, Carbohydrate 111.7, Fiber 15.8, Sugar 18.1, Protein 42.1
TOFU AND VEGGIES IN PEANUT SAUCE
Easy, quick, and tasty meal. A favorite in our household.
Provided by Anne Buchanan
Categories World Cuisine Recipes Asian
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.
Nutrition Facts : Calories 443.3 calories, Carbohydrate 24 g, Fat 29.9 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 5.4 g, Sodium 642 mg, Sugar 9.2 g
THAI BROCCOLI TOFU STIR-FRY
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.
Provided by Vino Girl
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- 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.
Nutrition Facts : Calories 734.6, Fat 58, SaturatedFat 11.1, Sodium 1470.3, Carbohydrate 34.2, Fiber 8.4, Sugar 13.1, Protein 30.6
TOFU AND BROCCOLI IN PEANUT SAUCE
This was inspired by a recipe from Jeanne Lemlin's "Vegetarian Pleasures." My family likes dishes with peanut butter and asian flavors so this was a winner right away. You can reduce prep time by using frozen broccoli and onions and jarred garlic and ginger. I made some changes so it is more in keeping with my Nutritarian eating style. Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit at least 30 minutes before cutting it into 1/2 inch cubes.
Provided by Anne Sainz
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Press tofu then cut into 1/2 inch cubes. See Anne Sainz's Notes above for more detailed instructions.
- Chop garlic, ginger, onion and mushrooms and set aside.
- Combine peanut butter, soy sauce, sherry, water and sesame oil in a medium bowl and whisk until smooth to make peanut sauce. Set aside.
- Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
- Coat large skillet with oil. Drop cubed tofu in the pan and stir-fry on medium high heat until golden all over, about 10 minutes. Remove and add to peanut sauce.
- Lower heat to medium, put ginger, garlic, onion, mushrooms and pepper flakes in skillet and cook until onions just begin to soften. Mix frequently, adding small amounts of water if needed to prevent sticking or burning.
- Add tofu and peanut sauce and heat through.
- Add steamed broccoli and heat through just before serving.
Nutrition Facts : Calories 282, Fat 16.9, SaturatedFat 3.2, Sodium 423.5, Carbohydrate 11.9, Fiber 2.8, Sugar 4.4, Protein 15.2
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