A tastefully mild and delicious creamy tofu and broccoli dish. This meal is the perfect combination of broccoli, tofu and bell peppers. Serve over quinoa, rice or your favorite grain of choice.
I had to share this recipe with you immediately! Not having a clue what I was making the end results were so good, I probably ate too much of it. Nevertheless if you have any over simply get what's remaining into a dish into the fridge.
I am extremely proud of myself for sharing this recipe with you on the same day that it was made. That's a long way off from a few days or week later and with most not making it to the blog at all. I hope that you enjoy this dish as much as we did and hopefully you also love tofu! If not why not give it a try 🙂
As you can see there is not 'that much' tofu cooked here because I've been trying to cook for two since there is only two of us here and not the entire neighborhood 🙂
A perfect example of my meals for two is this Easy Breakfast Board For Two.
Creamy Tofu Broccoli
If you love tofu but prefer something with a bit more of an intense flavor then you must try this Veggie Tofu Stir-Fry Recipe. That recipe continues to grow on Pinterest something wonderful so don't miss out!
PIN THIS VEGGIE TOFU STIR-FRY
How To Make This Creamy Tofu Broccoli
The first thing is to drain your tofu. I keep it simple and don't complicate the process because it's not a train smash. Let's do it quickly.
Drain The Tofu
If you have a tofu presser then you can skip this section.
- Rinse the tofu in a colander and place it on a clean cotton kitchen cloth or use kitchen tissue paper.
- Place another cloth/tissue paper over the top followed by a cloth and a board.
- Finally place something heavy over it like a skillet.
Here you will see that I have a board, skillet and two cans of food so that's a heavy load.
Depending on which tofu you buy blotting it dry is not enough, you have to press the water out for a number of reasons. Read on...
Do you really need to make the load that heavy?
No but you get more water out of it. The less water tofu has the easier it is to crisp and absorb flavor.
Technically you can still cook it without a proper draining process but personally I think it's worth it for a firmer texture and more flavor enhanced taste by any sauces you add.
Remember that any water left in there is also going to be a bit of nightmare in the pan if you're frying. Draining and pressing the water out takes only 30 minutes so start there.
Is It Important To Rinse The Tofu?
You might also be wondering why you have to rinse the tofu. Depending on which tofu you buy and where you are in the world. I know that here in South Africa you can buy tofu in a block and it doesn't need as much time draining however it's quite pricy.
Buying tofu from your local Asian store is always an option and then you can get to know all the amazing cuisine while you're there! You can get it fresh in water and it's extremely affordable (from any Asian store). If you're not using it the same day, simply leave it in the fridge till the next day. Using it the same day, remove it from the water it came with and rinse it.
Rinse the tofu and then move onto the draining and pressing steps above if you need to.
Once you have the tofu rinsed and drained you are ready to make a quick creamy tofu broccoli!
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Make The Peanut Sauce
Add the ingredients into the cup of a blender, give a 20 second whizz, done! I like to get the sauce ingredients ready and then blend it just before you toss into the pan.
Pan Fry The Tofu
The biggest tip I can give you is to use a NON STICK pan because tofu sticks! You get pans that are called non stick (roll of the eyes here friends) and then you get a real non-stick pan, that one.
Broccoli and Bell Pepper
Sauté the broccoli and bell pepper in a non stick pan. The pan that was used for the tofu will be dirty or the oil will be dirty so we're gonna let that go and clean the pan 🙂
I use the same pan for the tofu and the veggies and clean it inbetween. Less clean up later.
I would suggest that when you sauté the broccoli start on medium heat. I find that high heat tends to burn or char it without properly cooking it inside.
So if you want it cooked properly inside start with a sauté on medium heat and then increase the heat seconds before you add the sauce that's my trick to getting it cooked and not mush.
This next part is done very quickly.
You now have the tofu drained and pan fried, the broccoli and peppers done. Now let's bring it together and add the coconut cream because things are about to get very delicious in your kitchen!
Tips & Suggestions
Making the tofu ahead of time cuts the time radically!
As long as you have the tofu drained and pan fried, you can start it when you're ready which is what I mostly do.
Prepare the sauce in advance and set it aside so by the time you're ready to get the veggies on the whole meal will take 15 minutes to get to the table.
Finally you can bring the tofu and the sauce back into the pan!
Coconut cream and this peanut sauce is absolutely delicious without being overpowering so you get a fragrant and mild yet equally incredible taste.
You can serve it with noodles, pasta, quinoa or rice.
Cooking Fluffy Quinoa Every-Time
Work with what you have and what your family loves. Omit the bell peppers, add garlic etc this is just the way I made it with what I had and as mentioned had to share it!
Friends I hope that you give this recipe a try and if you do please share your pics because I cannot tell you how special it is to see them! Tag @anomickitchen and Hashtag #anosmickitchen
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Creamy Tofu And Broccoli
Ingredients
- 4 to 6 blocks tofu drained and cubed
- 1 broccoli head stems removed or florets
- 3 small snacking bell peppers or 1 large red or yellow
- 2 tbsps. canola oil for the tofu
- 1 tbsp. oil any for the broccoli
Peanut Sauce
- 1 Tbsps. kikkoman light soy sauce
- 1 teaspoon rice vinegar
- 2 - 3 Tbsps honey
- 1 Tbsps. peanut butter
- 3 Tbsps. sesame oil
Other
- toasted sesame seeds for sprinkling
- ½ cup coconut cream
Instructions
- Add all the sauce ingredients into a blender. Blend and set aside.
- In a large NON STICK pan (tofu sticks so make sure the pan is non stick) add the 2 tablespoons of the canola oil and fry (medium heat) the cubed tofu pieces till golden brown on each side. Set aside.
- Give the pan a wipe/wash down discarding any dirty oil or bits. Same pan, add 1 tablespoon of clean oil, heat and sauté the broccoli florets for a minute before adding the bell peppers. Continue cooking for another 2 minutes. See notes below on when to increase the heat. This is the time to add your favorite seasoning/chili - minus the salt or at least watch the salt amount since there's salt in soy sauce.
- Add the coconut cream, peanut sauce and return the tofu to the pan.
- Serve with toasted sesame seeds.
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