Tangy Broccoli With Peanuts Recipes

TANGY BROCCOLI WITH PEANUTS

Steps:

• Place broccoli in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until crisp-tender., Meanwhile, in a small skillet, saute onion in butter until tender. Reduce heat; add the sour cream, salt, paprika, poppy seeds and cayenne. Cook and stir for 2-3 minutes or until heated through. Transfer broccoli to a serving bowl. Spoon sauce mixture over broccoli; sprinkle with peanuts.

BROCCOLI & TOFU STIR-FRY WITH SPICY PEANUT SAUCE

Steps:

• In a small bowl, whisk together the water, peanut butter, rice vinegar, soy sauce, maple syrup, ginger, and garlic. Set aside.
• Drain and rinse the tofu, then pat dry and slice it in half horizontally.
• Cut te sliced tofu vertically into quarters, then crosswise. You should end up with tofu cubes roughly 1 inch by 1 inch.
• In a skillet, heat oil over high heat.
• Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom (about 5 minutes).
• Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes).
• In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes.
• Add the tofu to that skillet and cook for an additional 2 minutes.
• Remove the mixture from the heat, garnish with scallions and serve.

SPICY THAI BROCCOLI SALAD WITH PEANUT DRESSING

Steps:

• Whisk together all ingredients and set aside.
• Prepare the broccoli by boiling for 3 minutes until bright green. Remove from boiling water and add to an ice water bath to stop cooking. Remove from water bath and add to a large bowl with shredded cabbage, scallions, cilantro, and sliced chilis.
• Pour peanut dressing over salad - NOTE - you may not need all the dressing. Try the salad using 1/2 the dressing, and then add more as needed.
• Toss the salad well and top with salted peanuts and additional chilis.
• Serve immediately. Leftovers can be stored in refrigerator for up to 3 days.

BROCCOLI SALAD WITH PEANUTS AND TAHINI-LIME DRESSING

Steps:

• Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.
• Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
• In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.
• Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

TOFU AND BROCCOLI WITH PEANUT SAUCE

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 AND TOFU WITH SPICY PEANUT SAUCE

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.

SPICY STIR-FRIED BROCCOLI & PEANUTS

Steps:

• Whisk peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy sauce and vinegar in a medium bowl until smooth. Set aside.
• Heat oil in a wok or large skillet over medium heat. Add broccoli and cook, stirring frequently, until beginning to soften and brown in spots, about 6 minutes.
• Add the remaining 1/4 cup water and 1 tablespoon soy sauce to the pan along with bell pepper and garlic. Cook, stirring frequently, until the pepper has softened and the liquid has evaporated, 2 to 4 minutes. Remove from the heat; stir in the reserved peanut sauce and season with crushed red pepper. Garnish with peanuts.

ROTELLE WITH BROCCOLI AND SPICY PEANUT SAUCE

Steps:

• In a large bowl whisk together the peanut butter, the water, the soy sauce, the Worcestershire sauce, the garlic, the sugar, the cayenne, and salt to taste until the sauce is smooth. In a saucepan of boiling salted water boil the pasta until it is barely al dente, add the broccoli and the bell pepper, and boil the mixture for 2 to 3 minutes, or until the vegetables are al dente. Drain the mixture well, add it to the peanut sauce, and toss the mixture well.