Tofu and broccoli with peanut sauce is a delicious, lactose-free, gluten-free, vegan and eggs-free Asian lunch of savory peanut butter, garlic, tofu onions and peanuts over white rice.
Special diets: Vegetarian | lactose-free | gluten-free | vegan | eggs-free |
️Allergens: soy | nuts |
⏱ 68 mins – easy
🍽 6 servings – 836 kcal per serving
| Serving
370g |
Fat
33g |
Sat. fat
4g |
Sodium
900mg |
| Carbs
103g |
Fibers
7g |
Sugars
7g |
Proteins
34g |
INGREDIENTS
- ½ cup peanut butter
- ¼ cup cider vinegar
- 4 tbsp soy sauce
- 2 tbsp molasses
- ½ tsp cayenne pepper
- 1 lb broccoli
- 3 tbsp vegetable oil
- 8 cloves garlic
- 1 lb tofu
- 3 dashes salt
- 2 cups onions
- 1 cup peanuts
- 3 cups white rice
TOOLS
- 1 pot
- 1 saucepan
- 1 knife
- 1 skillet
- 1 plate
- 1 whisk
- 2 wooden spoons
- 1 lid
STEPS
Boil 3.25 cups of water in a pot. Add white rice and a dash of salt. Cover the pot with a lid and cook on low heat for 20 minutes to get cooked white rice.
Heat half a cup of water in a saucepan. Add peanut butter and whisk until it melts.
Add cider vinegar, molasses, cayenne pepper, and 2 tbsp soy sauce to the saucepan. Whisk for 2 minutes to get a peanut sauce.
Cut broccoli into florets and tofu into small cubes. Peel and mince garlic, then chop peanuts. Next, peel and slice onions.
Heat 1 tbsp of vegetable oil in a skillet. Stir in half of the minced garlic and a dash of salt with a wooden spoon for 1 minute. Add tofu cubes and stir for 7 minutes to get a tofu mixture.
Put the tofu mixture to the peanut sauce.
Stir the tofu peanut sauce with a wooden spoon and turn off the heat.
Heat 1 tbsp of vegetable oil in a skillet pan. Stir in the remaining minced garlic, onions, and a dash of salt with a wooden spoon. Cook for 5 minutes, then add broccoli, peanuts, and 2 tbsp soy sauce. Cook for an additional 10 minutes, then put tofu peanut sauce and give it a final stir.
Serve tofu and broccoli with peanut sauce over cooked white rice.
It’s ready to be served !
