This recipe is a classic in our house. It is filled with protein, vitamins and pure awesomeness (ie:peanut butter). For a dash of color add some red bell peppers. For more spice, increase the garlic with chile sauce. For more awesome, just eat the peanut butter directly from the jar.
1 pound extra firm tofu
1 pound broccoli florets
1/2 onion, diced
1 tablespoon minced ginger
2-4 cloves of garlic, minced
3/4 cup natural peanut butter
3/4 cup hot water
6 tablespoons rice vinegar
3 tablespoons soy sauce
3 tablespoons black strap molasses
1/2 to 1 teaspoon garlic in chile suace
medium sized sauce pan
large sauce pan
bowl filled with cold water and ice
large skillet or wok
Place the tofu in a medium sized sauce pan, cover with water, and bring to a boil. Once the water is boiling, turn off the heat and allow the tofu to sit until you are ready to add it to the rest of the dish. This quick cooking will keep the tofu together as you saute it later.
Bring a large sauce pan filled with about four cups of water to a boil
Have a bowl filled with cold water and ice at the ready
Add the broccoli to the boiling water, allow it to boil for no more than 3 minutes.
And then plunge it into the waiting ice water
Allow the broccoli to completely cool, then drain it, and sit is aside for later
Combine the peanut butter and the hot water together in a small bowl
Add the rice vinegar to the peanut butter mixture,
Add the soy sauce
Then add the molasses
And the garlic in chile paste
And whisk them all together
Warm the oil over medium heat, add the onion and saute until the onion is softened.
To the onion, add the ginger and garlic and cook until fragrant
Add the blanched broccoli and saute until the broccoli is well coated in the oil, onions, garlic and ginger
Add the tofu
And then the sauce
Stir to combine and bring to a low boil. Allow the mixture to cook until everything is warmed through.
Serve over rice
Recipe Serves 6 and the calorie calculation DOES NOT include the rice
Fat Grams: 22
Recipe Source: The Enchanted Broccoli Forest