Tofu and Broccoli with Peanut Sauce
Elevate your weeknight dinner game with this vibrant and flavorful Tofu and Broccoli with Peanut Sauce! Packed with plant-based protein and fresh vegetables, this recipe features crispy, golden tofu tossed with tender-crisp broccoli, all enveloped in a rich, homemade peanut sauce bursting with creamy peanut butter, zesty lime, and aromatic garlic and ginger. The optional kick of red pepper flakes adds just the right amount of heat, while a sprinkle of sesame seeds and sliced green onions brings an elegant finishing touch. Ready in just 35 minutes, this easy stir-fry is perfect served over steamed rice or noodles and is sure to satisfy everyone at the table. Ideal keywords: tofu recipes, peanut sauce stir fry, vegetarian dinner ideas, quick weeknight meals.
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Recipe Information
Ingredients
- 14 oz firm tofu
- 4 cups broccoli florets
- 3 tbsp soy sauce
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 0.33 cup peanut butter
- 0.33 cup coconut milk or water
- 1 tbsp lime juice
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 0.25 tsp red pepper flakes (optional)
- 1 tbsp sesame seeds (optional, for garnish)
- 2 stalks green onions, sliced (optional, for garnish)
- 1 pinch salt
Instructions
Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels and place a heavy object on top (such as a skillet or cookbook) to press excess water out of the tofu for about 10 minutes.
While the tofu presses, prepare the peanut sauce: In a small bowl, whisk together the peanut butter, coconut milk or water, lime juice, maple syrup, minced garlic, grated ginger, soy sauce, and red pepper flakes (if using). Set aside.
Cut the pressed tofu into 1-inch cubes. In a mixing bowl, toss the tofu cubes with 2 tablespoons of soy sauce until evenly coated. Sprinkle the cornstarch over the tofu and gently toss again to coat.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the tofu cubes in a single layer and fry for 2-3 minutes on each side until golden and crisp. Remove the tofu from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the broccoli florets and a pinch of salt, then stir-fry for 4-5 minutes until bright green and tender-crisp.
Reduce the heat to medium, and return the tofu to the skillet with the broccoli. Pour the peanut sauce over the tofu and broccoli, and stir gently to coat everything evenly. Let the sauce warm through for 2-3 minutes, but do not allow it to boil.
Remove from heat and transfer to a serving dish. Garnish with sesame seeds and sliced green onions, if desired. Serve immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 607 mg | 26% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.8 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 770 mg | 59% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 500 mg | 11% | |
*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.
