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Tofu and Broccoli with Peanut Sauce
Ingredients in this dish include Sesame Oil and Rice Wine Vinegar
Cooking with Tofu
If you are new to cooking with Tofu the range of products and their contents can be confusing. For this recipe select an organic extra firm Tofu. Sometimes you can also buy firm pressed Tofu and that will work well also. If you cannot find the pressed variety you can do this yourself at home and I have included the instructions for pressing below.
Why Organic Tofu? According to my research non organic Tofu is genetically modified and sprayed with toxic chemicals. Even if you are purchasing a labelled product that says organic check out the manufacturer and satisfy yourself that it really is authentically organic. Sadly, like "green washing", many labelled products that promote themselves to be healthy and organic can have non organic traits that may be harmful to your health.
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- 1 pack (454 g) Organic Firm Tofu
- 2 tbsp + 1 tsp Sesam Oil or 1 Tsp Sesame and 2 Tbsp Olive Oil
- 1-2 Large Broccoli Heads separated into florets
- 1 tbsp Toasted Sesame Seeds
- 1/4 cup Natural Peanut Butter
- 1 tbsp freshly grated Ginger
- 2 tsp Tamari or Braggs Soy Sauce
- 2 tsp Rice Vinegar
- 1 tsp Sesame Oil
- 1/2 tsp Asian Chili paste, (use less or more according to taste preference)
- 2 finely chopped Green/Spring onions
- 1/4 cup Hot (pre-boiled) water
- Press Tofu between two plates and drain water. Place between kitchen roll sheets and pat dry. Slice. Place in 2 Tbsp sesame or olive oil in a skillet and turn to coat. Cook, turning two or three times on medium heat for about 8 minutes.
- Steam the Broccoli Florets or other vegetables if preferred such as cauliflower, snow peas, sliced carrots or mixed peppers over boiling water for 4 to 6 minutes until cooked al dente.
- Make the peanut sauce in a small bowl by combining peanut butter, ginger, tamari or soy sauce, rice vinegar and sesame oil. Whisk with a fork or spoon. Add chili paste to taste and slowly whisk in 1/4 cup hot (pre-boiled) water. Stir in chopped onions.
- Drain vegetables and plate, arrange tofu over and pour peanut sauce over whole. Top with sprinkled sesame seeds.
The Finished Dish
This simple dish makes a perfect main, light supper or lunch dish. Serve with rice, noodles or a salad.
The no cook sauce is also delightful as a dip or to coat other protein such as chicken or fish, for the non vegetarians at your table.