Vegetables And Tofu With Spicy Peanut Sauce

Vegetables and Tofu with Spicy Peanut Sauce is a flavorful and satisfying dish that combines steamed vegetables, tofu, and a delicious peanut sauce.

To start, the vegetables, including red potatoes, carrots, broccoli, and green beans, are steamed to perfection using a steamer basket. This method helps retain the nutrients and natural flavors of the vegetables while keeping them tender-crisp.

Once the vegetables are cooked, they are arranged on a platter alongside slices of pressed tofu. The tofu adds a protein-rich component to the dish and absorbs the flavors of the other ingredients.

The star of the dish is the spicy peanut sauce. Made with natural unsalted peanut butter, soy sauce, Asian chile paste (such as sambal oelek), and hot water, the sauce is whisked together until smooth and creamy. The addition of hot water helps achieve the desired consistency of the sauce.

The spicy peanut sauce is served on the side, allowing each person to drizzle it over the vegetables and tofu according to their taste preferences. The sauce adds a rich, nutty flavor with a hint of spice, bringing all the elements of the dish together.

The combination of the steamed vegetables, tender tofu, and flavorful peanut sauce creates a harmonious blend of textures and tastes. It’s a versatile dish that can be enjoyed as a main course or as a side dish alongside rice or noodles.

Whether you’re a vegetarian, vegan, or simply looking for a nutritious and tasty meal, Vegetables and Tofu with Spicy Peanut Sauce is a delightful option that will satisfy your cravings and leave you wanting more.

SERVES: 2 t o 3

INGREDIENTS:

• 4 medium red potatoes (12 oz.), cut into 1/3-inch-thick slices
• 2 medium carrots (4 oz.), peeled and cut on the diagonal into 1/3-inch-thick slices
• 7 oz. package pressed, baked tofu (regular or Thai flavor), sliced into 1-inch-square pieces, 1/2 inch thick
• 1 small crown broccoli (7 oz.), cut into 1-inch florets
• 3 oz. green beans, trimmed and halved crosswise on the diagonal
• 1/2 cup natural unsalted peanut butter (smooth or chunky)
• 1 Tbs. soy sauce
• 1 1/2 tsp. Asian chile paste, such as sambal oelek; more to taste
• Kosher salt

INSTRUCTIONS:

1. Put a steamer basket in a large pot and fill the pot with water to just reach the bottom of the basket.
2. Put the potatoes in a single layer in the steamer basket, set the pot over medium-high heat, and bring the water to a boil. Cover the pot and cook for 4 minutes, then carefully remove the lid, move the potatoes to one side of the pot, and add the carrots in a snug, slightly overlapping layer. Cover the pot and steam until the carrots and potatoes are just tender, another 6 to 7 minutes. Transfer the potatoes and carrots to a platter. Put the tofu, broccoli, and beans in the steamer; cover and cook until the tofu is hot and the broccoli and beans are just tender, about 4 minutes. Transfer to the platter with the other vegetables.
3. In a medium bowl, combine the peanut butter, soy sauce, chile paste, and 1/2 cup hot water from the pot. Whisk to combine, adding more water as needed to create a thick but fluid sauce. Add more chile paste and salt to taste. Serve with the sauce on the side.

NUTRITIONAL INFORMATION:

PER SERVING

• 530 CALORIES | 30G PROTEIN | 41G CARB | 29G TOTAL FAT | 4G SAT FAT |
  0G MONO FAT | 0G POLY FAT | 0MG CHOL | 1,070MG SODIUM | 10G FIBER

NOTE:

• On the Indonesian island of Java, this hearty, main course known as gado-gado is sold by street vendors, who carry the ingredients on yokelike poles, assembling each serving to order. It’s surprisingly easy to make.