Broccoli & Tofu Stir-Fry with Spicy Peanut Sauce
This broccoli and tofu stir-fry is incredibly savory, a little sweet, and loaded with flavor. The most valuable player in this dish is my homemade peanut sauce, which has a ton of fresh garlic and ginger for the ultimate umami flavor. Double the recipe and use this delicious peanut sauce for dipping fresh vegetable rolls or for a simple noodle dish or salad — you’ll be blown away by how flavorful a vegan dinner can really be!
Ingredients
- 5 tablespoons water
- 4 tablespoons peanut butter, (natural, smooth)
- 1 tablespoon rice vinegar
- 2 teaspoons low-sodium gluten-free 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)
Instructions
- In a small bowl, whisk together the water, peanut butter, rice vinegar, gluten-free soy sauce, maple syrup, ginger, and garlic. Set aside.
- Drain and rinse the tofu, then pat dry and slice it in half horizontally.
- Cut the sliced tofu vertically into quarters, then crosswise. You should end up with tofu cubes roughly 1 inch by 1 inch.
- In a skillet, heat oil over high heat.
- Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom (about 5 minutes).
- Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes).
- In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes.
- Add the tofu to that skillet and cook for an additional 2 minutes.
- Remove the mixture from the heat, garnish with scallions and serve.