Broccoli and Tofu with Peanut Sauce
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
- 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 if you're serving with rice, as I usually do. 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 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.