Peanut Tofu and Broccoli

Gluten-free option 

For this particular recipe, we pair tofu and broccoli with a creamy, peanutty coconut sauce that is absolutely delightful. Pair it with Perfect White Rice or Coconut Rice.

Peanut Tofu and Broccoli is a delightful and flavorful dish that combines the goodness of protein-rich tofu and nutritious broccoli with a rich and creamy peanut sauce. This dish offers a harmonious blend of textures and flavors, making it a favorite among both vegans and non-vegans alike.

The tofu is first prepared by slicing and pressing it to remove excess moisture, ensuring that it becomes crispy when cooked. The tofu is then sautéed in olive oil until golden and combined with chopped broccoli, creating a satisfying and wholesome base.

The star of the dish is the delectable peanut sauce, which is a combination of creamy peanut butter, low-sodium soy sauce (or tamari), unseasoned rice vinegar, sweeteners like pure maple syrup or agave, and aromatic ingredients like minced garlic and fresh ginger. The sauce also gets a delightful kick from vegan sriracha, adding a hint of heat and depth of flavor. To achieve a lusciously creamy consistency, full-fat coconut milk is added, lending a touch of sweetness and richness to the sauce.

The sauce is thickened with a cornstarch slurry, which enhances its texture and helps it cling to the tofu and broccoli. Once the sauce has reached the desired consistency, it is combined with the sautéed tofu and broccoli mixture, creating a savory and satisfying dish.

Peanut Tofu and Broccoli is typically served over rice or noodles, allowing the flavorful sauce to coat each bite. Garnished with chopped green onion and sesame seeds, this dish not only boasts a visually appealing presentation but also offers a burst of fresh flavors and textures.

Perfect for a weeknight dinner or a special occasion, Peanut Tofu and Broccoli showcases the versatility of plant-based ingredients and the art of creating a well-balanced, delicious meal that satisfies both the taste buds and nutritional needs. Whether you’re a fan of tofu or looking to try something new, this dish promises a delightful culinary experience that celebrates the natural goodness of plant-based ingredients.

PREP TIME: 10 minutes, plus inactive time to press tofu

COOK TIME: 15 to 20 minutes

YIELD: 4 servings

INGREDIENTS:

TOFU AND BROCCOLI 

• 1 (14- to 16-oz [396- to 453-g]) block extra-firm tofu or superfirm tofu
• 2 tbsp (30 ml) olive oil
• 3 cups (273 g) chopped broccoli

SAUCE

• 1½ tsp (4 g) cornstarch
• 1½ tsp (7 ml) water
• ¼ cup (60 ml) low-sodium soy sauce (or tamari for gluten-free)
• ¼ cup (65 g) creamy peanut butter
• 1 tbsp (15 ml) unseasoned rice vinegar
• 2 tbsp (30 ml) pure maple syrup or agave
• 1 tbsp (15 g) vegan sriracha
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 1 (½” [1.3-cm]) piece fresh ginger, peeled and minced
• ½ cup (120 ml) canned full-fat coconut milk, stirred well before measuring

FOR SERVING

• Chopped green onion
• Sesame seeds

INSTRUCTIONS:

1. PREPARE TOFU AND BROCCOLI 
   • Drain the tofu and slice lengthwise into four long, equal slices. Press the slices to remove excess moisture.
   • Use your hands to break each piece of tofu into six pieces, creating 24 roughly torn chunks.
   • Heat the olive oil in a large sauté pan over medium heat.
   • Add the tofu and chopped broccoli to the pan.
   • Cook, stirring often, for 10 to 15 minutes, or until the broccoli is fork-tender.
2. PREPARE SAUCE 
   • In a small bowl, combine the cornstarch with the water to make a slurry, and set it aside.
   • In a medium-sized bowl, whisk together the low-sodium soy sauce, creamy peanut butter, unseasoned rice vinegar, pure maple syrup or agave, vegan sriracha, minced garlic, minced ginger, and canned full-fat coconut milk.
3. COMBINE AND SERVE 
   • Add the prepared sauce to the tofu and broccoli mixture in the sauté pan.
   • Increase the heat to medium-high, bringing the mixture to a gentle boil.
   • Stir in the cornstarch slurry and mix well to combine.
   • Lower the heat to low, allowing the mixture to simmer.
   • Let the sauce cook, stirring often, for 1 to 2 minutes, or until it becomes thickened.
   • Once the sauce has thickened, serve the tofu and broccoli over rice or noodles.
   • Top with chopped green onion and sesame seeds for added flavor and garnish.