broccoli and tofu in spicy peanut sauce
From rcragun 15 years agoIngredients
- SAUCE shopping list
- 1/2 cup hot water shopping list
- 1/2 cup peanut butter shopping list
- 1/4 cup cider vinegar shopping list
- 2 tablespoons soy sauce shopping list
- 2 tablespoons molasses shopping list
- 2 teaspoons cayenne pepper shopping list
- SAUTE shopping list
- 3 tablespoons peanut oil shopping list
- 1 stalk broccoli shopping list
- 2 teaspoons ginger, divided shopping list
- 4 cloves garlic, divided shopping list
- 16 ounces cubed tofu shopping list
- 2 cup thinly sliced onions shopping list
- 1 cup chopped cashews shopping list
- 2 teaspoons fresh pepper shopping list
- 3 tablespoons soy sauce shopping list
- 2 minced scallions shopping list
How to make it
- 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.)
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