Tofu with Peanut Sauce by Ricardo
Tofu with Peanut Sauce by Ricardo

Preparation time 10 minutes

Total time: 30 minutes

Ingredients

  1. 3 tbsp (45 ml) peanut butter
  2. 3 tbsp (45 ml) soy sauce
  3. 3 tbsp (45 ml) hoisin sauce
  4. 2 tsp (10 ml) rice vinegar
  5. 1 tsp (5 ml) sambal oelek
  6. 1 ¾ cup (430 ml) unsalted vegetable broth
  7. 4 cups (280 g) broccoli florets
  8. ¼ cup (60 ml) vegetable oil
  9. 1 lb (450 g) firm tofu, diced
  10. 1 green onion, finely chopped
  11. ¼ cup (40 g) unsalted roasted peanuts, chopped

Directions

  1. In a bowl, whisk together the peanut butter, soy sauce, hoisin, rice vinegar, sambal oelek and 1 ¼ cups (310 ml) of the broth. Season with pepper. Set aside.

  2. In a large non-stick skillet over medium heat, cook the broccoli in half of the oil for 3 minutes or until nicely browned on one side. Season with salt. Flip the broccoli over and pour in the remaining broth. Cover and cook for another 3 minutes or until the broccoli is tender crisp and the broth has evaporated. Set aside on a plate and keep warm.

  3. In the same skillet over medium-high heat, cook the tofu on all sides in the remaining oil until nicely browned, about 6 to 8 minutes. Pour in the peanut sauce. Stir to coat the tofu in the sauce and let reduce gently for 5 minutes until the sauce has thickened (see note). Adjust the seasoning.

  4. Serve the tofu in bowls. Cover generously with the sauce. Sprinkle with the green onion and peanuts. Serve with the broccoli and rice noodles, if desired.

NOTE FROM RICARDO

The peanut butter tends to thicken the sauce quickly during cooking. Don’t hesitate to add more vegetable broth to thin out the sauce.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more