Broccoli & Tofu in Peanut Sauce


Broccoli & Tofu in Peanut Sauce

If you like peanuts, then you are going to love this recipe! It's hearty, savory, a little sweet, and loaded with flavor. It's actually my family's go-to meal when we don't have a lot of time to cook because it’s super-easy to make, especially since you don't need to marinate the tofu at all.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Allergens: Peanuts, Soy
  • Servings: 4


  • 5 tablespoons water
  • 4 tablespoons peanut butter (natural, smooth)
  • 1 tablespoon rice vinegar
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons maple syrup
  • 2 teaspoons ginger (minced)
  • 2 cloves garlic (minced)
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 cups broccoli (blanched)
  • 4 scallions (thinly sliced)
  • 14 oz tofu (extra-firm)


The Peanut Sauce

  1. In small bowl, whisk together water, peanut butter, rice vinegar, soy sauce, honey, ginger, and garlic. Set aside.

The Tofu

  1. Drain and rinse tofu, then pat dry.

  2. Slice tofu horizontally in half.
  3. Cut sliced tofu vertically into quarters, then crosswise. You should end up with tofu cubes roughly 1 inch by 1 inch.

  4. Heat oil in skillet over high heat.
  5. Add tofu and cook in single layer, without stirring, until pieces begin to turn golden brown on bottom (about 5 minutes).
  6. Gently turn tofu and cook until both sides are golden brown (about 5-7 minutes).
  7. In skillet, add peanut sauce and blanched broccoli. Cook for 2 minutes.
  8. Add tofu and cook for additional 2 minutes.
  9. Remove from heat. Garnish with scallions.

Bon appétit!