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.
GRILLED TOFU AND BROCCOLI WITH PEANUT SAUCE
Provided by Food Network Kitchen
Categories side-dish
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.
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).
QUICK, EASY AND SPICY PEANUT SAUCE
This recipe is based on one in Deborah Madisons "Vegetarian Cooking for Everyone" and I use it nearly weekly. It's simple and easy. It has a nice balance of tangy and peanutty and is delicious on steamed broccoli, raw red bell pepper, pan seared tofu and soba noodles. Please enjoy:-)
Provided by Aioli_Queen
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium sized bowl mix all ingredients except the cilantro. Check for seasoning and adjust chili sauce to your taste.
- You may need to add a little more water depending on how thick you like your sauce.
- Add cilantro and enjoy over your favorite veggies, cold noodles, or anything really:-).
Nutrition Facts : Calories 110.6, Fat 6.1, SaturatedFat 1.2, Sodium 2853.3, Carbohydrate 7.4, Fiber 1.4, Sugar 3.5, Protein 8.4
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
BROCCOLI AND TOFU IN SPICY PEANUT SAUCE
Steps:
- In small saucepan, whisk together almond butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside. Sauté: Stir-fry half the ginger and half the garlic in 1 tablespoon oil. Add the tofu chunks, stir-fry for 5-8 minutes. Mix with the sauce and sauté for a minute or two more, then remove and set aside. Wipe the wok clean (optional), then sauté the remaining ginger and garlic in 2 tablespoons oil. Add the onions and fresh pepper; sauté for about 5 minutes. Add chopped broccoli, cashews and soy sauce; stir-fry until broccoli is bright green. Toss the sauté with sauce and tofu, mixing in the minced scallions as you toss. Once mixed, you're done. Serve over rice. (Note: You can replace the broccoli with snow peas and the peanut butter with almond butter.)
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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