Broccoli and Tofu in Spicy (or Not) Peanut Sauce: A Nearly 30 Minute Meal

A currently inactive blogger posted this recipe back in March I think. Her blog's not a food blog or I'd link to it, but since she's not posting anymore I'm not sure what she'd like. If I hear from her, I'm happy to add a link back.

I modified her recipe somewhat so will try to give you both versions. I'll post what I did, then post how her original varied from this and why I made the changes. My kids ate this "sauce-less" although I think they were missing the best part. Still, they ate it. With the sauce, it was fantastically delicious! It goes great over steamed rice, so start that going first and the timing (25 minutes) will be about perfect with the prep work and all.

Peanut Sauce (make this first)

3/4 cup peanut butter (I used chunky)
3/4 hot water
6 Tbs rice vinegar
3 Tbs soy sauce
3 Tbs molasses

Everything else:

1 lb firm tofu, cut in 1" cubes
1 Tbs or less oil (more later)
1 lb broccoli, cut in pieces, trimmed, stems sliced on the diagonal
2 Tbs oil
1 large onion, chopped
2 Tbs minced ginger
2 Tbs minced garlic
1/2 tsp salt (or less)
2 green onions, sliced

Prepare everything so it's ready to go. Start the rice first. Then do all your chopping and mincing up first. Make the peanut sauce and set it aside.

Heat 1 Tbs oil in a large deep skillet (or wok I guess) over medium high heat. Stir fry the tofu until lightly browned. Remove to a bowl.

Heat the other 2 Tbs oil. Add the onion and stir-fry a few minutes.

Add the broccoli, ginger, garlic, and salt. Stir fry 5 minutes or so, until the broccoli is crisp-tender and bright green. Stir in the tofu and cook another minute. Pour the peanut sauce over it and heat through, just another minute or two. Serve over rice, topped with sliced green onions.

The variations:

The original recipe called for simmering the tofu for 10 minutes. I thought it would be better fried a bit until lightly browned, like I do when I make tofu curry.

For the sauce: the original recipe called for using cider vinegar or rice vinegar. Also, honey or molasses. I love molasses and I think they add a richer flavor. It also called for adding cayenne pepper to taste, which I left out because of my kids. Given that they ate it sauce-less I wish I'd added it!

The original recipe called for serving chopped toasted peanuts on top, along with sliced green onions. I used chunky peanut butter so skipped the peanuts on top.

This was really flavorful, very quick and easy to throw together.