Tofu and Broccoli in Creamy Peanut Sauce

servings: 4-6

from Breitenbush Cookbook


1/2 cup peanut butter

1/2 cup hot water

1/4 cup rice vinegar

2 tbsp. tamari

2 tbsp. molasses

1 pinch cayenne

1 pinch crushed red pepper


1 1/2 tbsp. canola oil

1 tbsp. sesame oil

1 lb. broccoli

1 lb. tofu, cubed

1 cup onion, sliced

5 garlic cloves, minced

2 tbsp. ginger, grated

1 cup peanuts, chopped

1 tsp. black pepper

2 tbsp. tamari

1/2 cup scallions, chopped

Prepare the sauce by whisking together the peanut butter and hot water until smooth. Add the remaining ingredients. Set aside.

In a large skillet saut� the tofu in the canola oil until browned on all sides. Remove from the skillet and set aside.

In the same skillet, add the sesame oil and saute broccoli until it turns bright green. Add onions, garlic and ginger. Saute until the onions are tender. Stir in peanuts and black pepper. Mix in tofu. Add tamari. Stir in the peanut sauce and mix until all ingredients are coated. Heat through. Serve topped with chopped green onions.