Thai Broccoli Tofu Stir-Fry
Rachel
This is one of the best sauces ever! Peanut buttery, tart and sweet!
ingredients
- Peanut Sauce:
- 1 cup peanut butter
- 1 cup hot water
- 1/2 cup apple cider vinegar
- 1 tbsp tamari or soy sauce
- 1 tbsp + 1 tsp molasses
- pinch cayenne
- Marinade:
- 1/4 cup vegetable oil
- 3 cups water
- 1/4 cup sugar
- 1 1/2 tsp garlic powder
- 1 1/2 tbsp onion powder
- 2 tsp curry powder
- 2 tbsp nutritional yeast
- 1 1/2 tsp salt
- Vegetables:
- 4 cups broccoli florets
- 1 onion, sliced
- 1 clove garlic, minced
- 1 red bell pepper, sliced
- 1 inch piece ginger, julienned
- 2 tbsp oil
- chopped peanuts for garnish
- 1 cup rice, cooked
directions
- 1
1. For the peanut sauce, mix all the ingredients in a medium bowl, and stir until smooth.
- 2
2. For the tofu, preheat oven to 350 degrees F. Place the marinade ingredients into a medium mixing bowl, and combine well. Add the tofu cubes and let sit at least 30 minutes; drain. Bake the cubes on an oiled baking sheet 35 to 40 minutes, stirring twice. Set aside.
- 3
3. In a medium skillet, saute the vegetables and ginger in oil. Gradually stir in the marinated tofu cubes. Top with the peanut sauce, and serve over rice. Garnish with chopped peanuts.
notes
Nutritional yeast is difficult to find, so if you can't find it, don't worry about it.
Source: The Chicago Diner Cookbook
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