Grilled Tofu And Broccoli With Peanut Sauce Recipes

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TOFU AND BROCCOLI WITH PEANUT SAUCE



Tofu and Broccoli with Peanut Sauce image

The combination of ingredients in this recipe I have to say is perfect. Really delicious and nutritious. This is a Mollie Katzen recipe.

Provided by Carol Bullock

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1/2 cup unprocessed peanut butter
1/2 cup hot water
1/4 cup cider vinegar
2 tablespoons tamari
2 tablespoons blackstrap molasses
1/2 teaspoon cayenne pepper
1 (1 lb) bunch fresh broccoli (frozen will do)
3 tablespoons oil
8 cloves garlic, minced
1 lb tofu, cut into small cubes
3 dashes salt
2 cups thinly-sliced onions
1 cup coarsely-chopped raw peanuts
2 -3 tablespoons tamari

Steps:

  • -----------TheSauce-----------.
  • In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency.
  • Whisk in the remaining ingredients.
  • Set aside.
  • -------TheSaute-------------.
  • Cut off the bottom half-inch of the broccoli stems.
  • Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
  • Cut the stalks diagonally into thin slices.
  • Coarsely chop the flowerettes.
  • Set aside.
  • Begin heating the large skillet.
  • When it is hot add 1 tbsp of the oil.
  • Add half the garlic.
  • Salt lightly.
  • Sauté over medium heat for 1 minute, then add the tofu chunks.
  • Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
  • Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce.
  • Mix together gently.
  • Wipe the skillet with a paper towel, and return it to the stove to begin heating once again.
  • Add the remaining garlic.
  • Salt lightly.
  • Add the onions, and some black pepper.
  • Sauté, stirring frequently, over medium heat, until the onions are soft.
  • On another burner, begin heating the peanut-tofu sauce on a low heat.
  • It shouldn't actually cook-it only needs to be warmed through.
  • Add the broccoli and the chopped peanuts to the skillet.
  • Add 2-3 tbsp tamari and stir-fry over medium-high heat until the broccoli is bright green and just tender.
  • Pour the heated peanut sauce over the sauté.
  • Toss everything gently until everything is coated with everything else.
  • Serve over long-grained white or brown rice (basmati is good).

BROCCOLI, TOFU AND PEANUTS



Broccoli, Tofu and Peanuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons vegetable oil
4 ounces tofu, 1/2" chunks
2 cloves garlic, minced
1 head broccoli, cut in to florets and stems, sliced and steamed
1/2 cup roasted peanuts
1/2 cup raisins
1/2 cup tahini
1/2 cup peanut butter
1/2 cup hot water
3 tablespoons soy sauce

Steps:

  • Heat oil in a large skillet and brown tofu over medium high heat. Stir in garlic and cook for 30 seconds. Stir in steamed broccoli, peanuts and raisins. Cover and cook for 2 minutes. In a bowl stir together tahini and peanut butter. Stir in hot water and soy sauce and combine well. Pour sauce over broccoli and tofu mixture and toss to combine. Serve with white or brown rice.

BROCCOLI AND TOFU WITH SPICY PEANUT SAUCE



Broccoli and Tofu With Spicy Peanut Sauce image

This is a really yummy vegetarian dinner option. Even my non-vegetarian husband said it was great. Don't neglect to freeze/thaw/press the tofu as this will give the tofu a better, chewier texture. For additional flavor you can marinate the tofu in a bit of soy sauce and sesame oil.

Provided by casemnor

Categories     Soy/Tofu

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb firm tofu (that has been frozen, thawed, pressed and cut into chunks)
1 lb broccoli
1 1/2 tablespoons peanut oil or 1 1/2 tablespoons canola oil
2 cups onions
1 tablespoon fresh ginger
4 garlic cloves, minced
2 tablespoons soy sauce
3/4 teaspoon salt
2 scallions, minced
1/2 cup peanut butter
1/2 cup hot water
6 tablespoons cider vinegar
2 tablespoons soy sauce
3 tablespoons honey
red chili pepper flakes (to taste)

Steps:

  • For the Sauce: Place peanut butter and water in a sauce pan, heat on low heat and whisk until mixture is uniform.
  • Add vinegar, honey, soy sauce and red chili flakes.
  • Set aside.
  • In a wok, heat half the oil, half the ginger, and half the garlic.
  • When hot, add tofu and stir fry for a few minutes.
  • Add tofu to sauce and set aside.
  • To wok add the rest of the oil, ginger, garlic, and onion.
  • When hot add the broccoli (which should be chopped into manageable bits, including the stems) and stir fry a few minutes.
  • Add the soy sauce and stir fry until broccoli is just tender and bright green.
  • Add sauce to broccoli and stir until everything is coated with sauce.
  • Serve immediately over steamed rice.
  • Top with lightly toasted chopped nuts and scallions.

TOFU AND BROCCOLI IN PEANUT SAUCE



Tofu and Broccoli in Peanut Sauce image

This was inspired by a recipe from Jeanne Lemlin's "Vegetarian Pleasures." My family likes dishes with peanut butter and asian flavors so this was a winner right away. You can reduce prep time by using frozen broccoli and onions and jarred garlic and ginger. I made some changes so it is more in keeping with my Nutritarian eating style. Pressing tofu: Cut it into 1/2 inch slices. Lay the slices out on a clean kitchen towel that has been folded in half or a couple of layers of paper towel. Fold the kitchen towel over the tofu slices or place additional paper towels on top. Cover with a small cutting board and place 6 to 8 cans on top to weight it down. Let tofu sit at least 30 minutes before cutting it into 1/2 inch cubes.

Provided by Anne Sainz

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb extra firm tofu, pressed and cut into 1/2 inch dice
1 teaspoon fresh ginger, minced
3 garlic cloves, minced
1 onion, diced
4 mushrooms, sliced
1/4 cup natural-style peanut butter
3 tablespoons low sodium soy sauce
3 tablespoons sherry wine
4 tablespoons water
1 tablespoon oriental sesame oil
2 large broccoli florets
1/2 teaspoon oil (to coat pan)
1 pinch crushed red pepper flakes (or to taste)

Steps:

  • Press tofu then cut into 1/2 inch cubes. See Anne Sainz's Notes above for more detailed instructions.
  • Chop garlic, ginger, onion and mushrooms and set aside.
  • Combine peanut butter, soy sauce, sherry, water and sesame oil in a medium bowl and whisk until smooth to make peanut sauce. Set aside.
  • Cut broccoli into bite sized pieces, then steam until tender crisp, about 6 minutes. Set aside.
  • Coat large skillet with oil. Drop cubed tofu in the pan and stir-fry on medium high heat until golden all over, about 10 minutes. Remove and add to peanut sauce.
  • Lower heat to medium, put ginger, garlic, onion, mushrooms and pepper flakes in skillet and cook until onions just begin to soften. Mix frequently, adding small amounts of water if needed to prevent sticking or burning.
  • Add tofu and peanut sauce and heat through.
  • Add steamed broccoli and heat through just before serving.

Nutrition Facts : Calories 282, Fat 16.9, SaturatedFat 3.2, Sodium 423.5, Carbohydrate 11.9, Fiber 2.8, Sugar 4.4, Protein 15.2

GRILLED TOFU WITH PEANUT SAUCE



Grilled Tofu With Peanut Sauce image

Make and share this Grilled Tofu With Peanut Sauce recipe from Food.com.

Provided by dicentra

Categories     Soy/Tofu

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb tofu
2 tablespoons soy sauce
2 tablespoons orange juice concentrate
1 tablespoon brown sugar
1/4 cup vegetable broth
2 tablespoons peanut butter
1/2 teaspoon brown sugar
1/4 teaspoon ground ginger
sliced scallion

Steps:

  • Cut tofu into eight ½ inch thick triangles.
  • Marinate for one hour in soy sauce, orange juice concentrate and brown sugar.
  • Grill or broil until browned.
  • Puree veggie broth, peanut buutter, brown sugar and ginger.
  • Sprinkle tofu with sliced scallions and serve with the peanut sauce.

Nutrition Facts : Calories 152.6, Fat 8.4, SaturatedFat 1.5, Sodium 550.2, Carbohydrate 11.4, Fiber 0.9, Sugar 8.8, Protein 10.8

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