Description[edit | edit source]

Ingredients[edit | edit source]

Directions[edit | edit source]

Beat all the sauce ingredients together in a small saucepan until Peanut butter is emulsified. If necessary, heat very gently.

Marinate tofu in the 1/4 cup soy sauce for about 15 minutes.

Put all but 2 tablespoons of the oil into a large fry pan and heat until very hot. Fry the tofu cubes in the hot oil just until browned on each side. Remove them to a plate and pour off any excess oil. Put remaining 2 tablespoons oil in the pan. Reduce heat to medium. Stir fry the Onion slices until they are soft and transparent and a tiny bit caramelized, about 5 minutes.

In a large stew pot, steam the Broccoli pieces, covered, in 3/4 cup water for about 2 minutes or until crisp-tender. Do not cook the Broccoli for more than 5 minutes total. It should be slightly crunchy. Add the sautéed onions and sauce mix; blend together and heat through for about 1 more minute.

Taste the sauce - it should be very slightly sweet and "hot" from the red pepper, and extremely garlicky. Add another 1/4 teaspoon of Sugar and/or a bit more red pepper flakes if necessary.

Just before serving, gently stir in the tofu cubes with a large spatula, being careful not to break them up.

Other Links[edit | edit source]

See also[edit | edit source]

Community content is available under CC-BY-SA unless otherwise noted.