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Ingredients
Sauce:
3/4 cup hot water
3/4 cup peanut butter
6 tbsp rice or cider vinegar
3 tbsp soy sauce
3 tbsp blackstrap molasses
cayenne to taste (start with 1-2 tsp)
Saute:
1 lb firm tofu
1 lb broccoli
1-2 tbsp peanut or canola oil
2 cups chopped onion
1 tbsp grated fresh ginger
4 cloves garlic, minced
¾ tsp salt
2 scallions, minced (greens and whites)
1 cup coarsely chopped peanuts, lightly toasted (optional)
Directions
Sauce:
1. In small saucepan, whisk together peanut butter and hot water until you have a uniform mixture.
2. Whisk in remaining sauce ingredients and set aside.
Saute:
1. Cut the tofu into 1-inch cubes and place them in a medium-sized saucepan. Cover the tofu with water. Bring to a boil, lower the heat, and simmer for about 10 minutes. Drain and set aside. (Note: Precooking the tofu in this way helps it hold its shape in the stir-fry.)
2. Trim and discard the tough ends of the broccoli stems. Shave off the tough skins of the stalks with a sharp paring knife or a vegetable peeler. Cut the stalks diagonally into thin slices. Coarsely chop the florets.
3. Heat a large wok or a skillet of comparable size. After about a minute, add the oil and onion. Cook for about 2 minutes over high heat.
4. Add broccoli, ginger, garlic and salt. Continue to stir-fry over high heat for about 5 minutes, or until the broccoli is bright green and just tender. Stir in the precooked tofu and the scallions; cook for a few minutes more.
5. Add the sauce, stirring until everything is well coated. Serve immediately over rice, topped with lightly toasted chopped peanuts, if desired.
Recipe from: The Enchanted Broccoli Forest by Mollie Katzen
Broccoli and Tofu in Spicy Peanut Sauce
Ingredients
Sauce:
3/4 cup hot water
3/4 cup peanut butter
6 tbsp rice or cider vinegar
3 tbsp soy sauce
3 tbsp blackstrap molasses
cayenne to taste (start with 1-2 tsp)
Saute:
1 lb firm tofu
1 lb broccoli
1-2 tbsp peanut or canola oil
2 cups chopped onion
1 tbsp grated fresh ginger
4 cloves garlic, minced
¾ tsp salt
2 scallions, minced (greens and whites)
1 cup coarsely chopped peanuts, lightly toasted (optional)
Directions
Sauce:
1. In small saucepan, whisk together peanut butter and hot water until you have a uniform mixture.
2. Whisk in remaining sauce ingredients and set aside.
Saute:
1. Cut the tofu into 1-inch cubes and place them in a medium-sized saucepan. Cover the tofu with water. Bring to a boil, lower the heat, and simmer for about 10 minutes. Drain and set aside. (Note: Precooking the tofu in this way helps it hold its shape in the stir-fry.)
2. Trim and discard the tough ends of the broccoli stems. Shave off the tough skins of the stalks with a sharp paring knife or a vegetable peeler. Cut the stalks diagonally into thin slices. Coarsely chop the florets.
3. Heat a large wok or a skillet of comparable size. After about a minute, add the oil and onion. Cook for about 2 minutes over high heat.
4. Add broccoli, ginger, garlic and salt. Continue to stir-fry over high heat for about 5 minutes, or until the broccoli is bright green and just tender. Stir in the precooked tofu and the scallions; cook for a few minutes more.
5. Add the sauce, stirring until everything is well coated. Serve immediately over rice, topped with lightly toasted chopped peanuts, if desired.
Recipe from: The Enchanted Broccoli Forest by Mollie Katzen
1 Comments »
Holly Owen said,
Thanks from Fresno. CA for posting this recipe, one I shared in the lunchroom with a few friends yesterday. I mentioned that the internet has made cookbooks obsolete, but that I still had my favorites, including the one mentioned, above. You have a lovely website and it is always nice to see a smaller-scale ag operation in action (v. the Central Valley), as I am originally form WI, where small landholding prevails. Best of luck in your endeavors.