Broccoli & Tofu in Peanut Sauce
For Stir Fry
2 tbsp of olive or avocado oil, divided
2 scallions minced, both green and white parts
1 lb extra-firm tofu, drained and chopped into 1-inch cubes
1 lb broccoli, trimmed and chopped into bite-sized pieces
1 tbsp grated fresh ginger
4 medium garlic cloves, minced
¾ tsp salt
For Spicy Peanut Sauce
¾ cup natural creamy peanut butter
¾ cup hot water
6 tbsp rice or cider vinegar
3 tbsp low-sodium soy sauce
1 tbsp maple syrup
Cayenne pepper to taste
1 cup coarsely chopped peanuts (optional)
Brown rice or whole wheat pasta
- To make the sauce: Whisk the hot water and peanut butter in a small bowl and add the remaining ingredients. Set aside.
- Place a large wok or skillet over medium-high heat. Add 1 tbsp of oil, then add scallions to the pan and cook for about 2 minutes. Add tofu and stir fry until it begins to turn golden, about 2-3 minutes. Remove scallions and tofu from heat and set aside on a plate.
- Add remaining tbsp of oil to wok. Add broccoli, ginger, garlic and salt. Stir-fry for an additional 5-7 minutes, until broccoli is bright green and lightly charred.
- Add in the tofu/scallion mixture to the broccoli and cook for a few more minutes. Add the sauce and mix well. Serve immediately, over brown rice or whole wheat pasta.
*Adapted from The Enchanted Broccoli Forest (by Mollie Katzen)