Thursday, July 1, 2010

Peanut Broccoli Stir Fry

We recently visited my brother and sister in law, Nathan and Sarah, where they served us this fabulous recipe. Sarah says she could eat it every week. My boys thought it was chicken and still thought it was chicken when I made it at home, so if you've never cooked with tofu this might be a great recipe to start with, unless you don't like chicken! The sauce has a really great flavor and I love that it's just simple vegetables that I usually have in the house. -Sarah

16 oz. pkg firm tofu
1 1/2 cups broth
1 T. brown sugar
2 T. lime juice
1 T. sweet chili sauce
2 T. peanut butter
1 T. soy sauce
1 t. grated ginger
3/4 t. cornstarch
1 T. oil
1 t. sesame oil
4 cups broccoli florets
2 cups sliced carrots
2 T. chopped peanuts
cooked rice for serving
  • Remove tofu from wrapper and place in a dish, place something heavy on top. Do this for at least 45 minutes, draining liquid as it collects in dish. Cube tofu.
  • Combine broth and next 7 ingredients, making a marinade. Add tofu cubes and let set for at least 10 minutes. Remove tofu, reserving liquid.
  • Heat oil in a large skillet (be careful not to use too much oil or the tofu will sizzle and not brown very well). Cook tofu cubes until browned, remove from pan and set aside.
  • Cook broccoli and carrots until tender, add reserved marinade and boil for 2 minutes. Add tofu back to pan and toss all together. Serve over rice, sprinkle with chopped peanuts.

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