Broccoli and Tofu in Sweet and Spicy Peanut Sauce

[Guest guest]

I made this and took it with me to my Christmas celebration with friends. It

was good, but I love peanut butter, and I tweaked it a lot. Mostly, I

substitutes steamed tempeh (cubed) for the tofu, and added most of a lb. bag of

baby carrots (also pre-steamed). It turned out really well.

 

 

* Exported from MasterCook *

 

Broccoli and Tofu in Sweet and Spicy Peanut Sauce

 

Recipe By :K. Lee Evans & Chris Rankin - Giant Book of TOFU Cooking

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces firm tofu -- cubed

2 broccoli stalks (florets and stalks) -- chopped

2 tablespoons peanut oil

1/2 cup peanut butter

1 cup hot water

1/4 cup vinegar

4 tablespoons soy sauce

3 tablespoons molasses

cayenne pepper to taste

1 teaspoon honey, or to taste

1 teaspoon ginger root, or to taste -- grated

brown or white rice -- cooked to serve 4

 

In a wok or large frying pan, stir-fry the broccoli and tofu in the peanut oil

for 5 minutes.

 

In a bowl, mix the peanut butter and hot water. Add the vinegar, soy sauce,

molasses, cayenne pepper, honey, and ginger.

 

Pour the sauce on the broccoli and tofu, and simmer for 2 to 3 minues.

 

Serve over the rice.

 

Description:

" What a fetching combination of flavors! Adjust the sweetness of the

sauce to fit your taste by adding more or less honey and ginger. "

 

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Per Serving (excluding unknown items): 391 Calories; 28g Fat (61.0% calories

from fat); 18g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;

1196mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 4

1/2 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0