Steamed Broccoli With Spicy Peanut Sauce Recipes

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ROASTED AND CHARRED BROCCOLI WITH PEANUTS



Roasted and Charred Broccoli with Peanuts image

Believe it or not, we came up with a new way to chop broccoli

Provided by Claire Saffitz

Categories     Side     Low Carb     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     High Fiber     Lunch     Peanut     Broccoli     Healthy     Low Cholesterol     Vegan     Vegetarian     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 10

1 bunch broccoli (about 1 1/2 pounds), ends trimmed, stems peeled
3 tablespoons olive oil
Kosher salt, freshly ground pepper
1 freshly ground pepper
2 tablespoons unseasoned rice vinegar
1/4 cup unsalted, roasted peanuts, coarsely chopped
1/2 teaspoon sugar
2 tablespoons nutritional yeast, plus more
4 scallions, thinly sliced
Flaky sea salt (such as Maldon)

Steps:

  • Preheat oven to 450°. Slice broccoli stems on a diagonal 1/4" thick. Transfer to a rimmed baking sheet, toss with oil, and season with kosher salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15-20 minutes. Add vinegar; toss to coat.
  • Meanwhile, heat a dry medium skillet, preferably cast iron, over medium-high. Add florets. Season with kosher salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about 5 minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2 tablespoons nutritional yeast; season again.
  • Serve broccoli stems and florets topped with scallions, sea salt, and more yeast.

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.

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