Broccoli and Tofu with Spicy Peanut Sauce
Transform your weeknight dinner routine with this irresistible Broccoli and Tofu with Spicy Peanut Sauce—an easy, plant-based recipe bursting with bold flavors and vibrant textures. Perfectly crisp tofu and tender broccoli florets are tossed in a luscious, homemade peanut sauce infused with tangy lime juice, savory soy sauce, and a fiery kick of sriracha. This wholesome stir-fry is as satisfying as it is nutritious, with its balance of protein-packed tofu and nutrient-rich broccoli. Ready in just 35 minutes, it's a quick and healthy dinner option that's perfect for vegans and meat-lovers alike. Garnish with green onions and crunchy crushed peanuts for an extra layer of flavor, and serve it over rice or noodles to make it a hearty, restaurant-worthy meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz firm tofu
- 4 cups broccoli florets
- 2 tbsp sesame oil
- 1 tbsp soy sauce
- 2 tbsp cornstarch
- 0.33 cup peanut butter (unsweetened)
- 1 tbsp sriracha or chili-garlic sauce
- 1 tbsp lime juice
- 2 tbsp soy sauce (for sauce)
- 1 tbsp maple syrup (or honey)
- 3 tbsp water
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 2 green onions, thinly sliced (for garnish)
- 2 tbsp crushed peanuts (for garnish)
Instructions
Press the tofu: Wrap the tofu in paper towels and place a heavy object on top (like a skillet) to remove excess water. Let it rest for 15 minutes.
Cut the pressed tofu into 1-inch cubes and toss them with 1 tablespoon of soy sauce. Sprinkle the tofu with cornstarch and toss again until evenly coated.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 8-10 minutes, turning occasionally, until crispy and golden on all sides. Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon of vegetable oil. Toss in the minced garlic and ginger and sauté for 30 seconds until fragrant.
Add the broccoli florets and stir-fry for 4-5 minutes until they are bright green and slightly tender but still crisp. Remove from the skillet and set aside with the tofu.
Prepare the peanut sauce: In a small bowl, whisk together peanut butter, sriracha (or chili-garlic sauce), lime juice, 2 tablespoons of soy sauce, maple syrup, and water until smooth.
Return the tofu and broccoli to the skillet. Pour the peanut sauce over the mixture and toss until all ingredients are well-coated and heated through, about 2-3 minutes.
Serve hot, garnished with sliced green onions and crushed peanuts. Optionally, serve over rice or noodles for a complete meal.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2951 mg | 128% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 28.7 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 884 mg | 68% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1591 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
