This creamy tofu broccoli recipe the perfect combination of broccoli, tofu and bell peppers. Great for something different to serve over your quinoa, rice or your grain of choice and this recipe has the bonus of a delicious cream!
Tofu and Broccoli Recipe
Broccoli and tofu make a sensational combination, at least for me, I love them together especially with Asian inspired ingredients.
I had to share this recipe with you immediately:) Can you tell that I am excited because I am very happy to be here writing this recipe out for you!
With not a clue as to what I was making when I started this recipe, the end results were so good that I probably ate too much of it. Nevertheless if you have any leftover simply store it in an airtight container in the fridge overnight.
Ingredients
- Tofu
- Broccoli
- Bell peppers
- Oil
- Soy sauce
- Rice vinegar
- Honey
- Peanut butter
- Sesame oil
- Sesame seeds, toasted
- Coconut Cream
How To Make This Creamy Tofu Broccoli
The first thing is to drain your tofu. Below is a step-by-step process on how to do this with images provided.
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.
Do you really need to make the load that heavy?
No but you get more water out of it. The less water (moisture) 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. Plus the flavors are easily absorbed by the tofu the less moisture it has. It's like patting the chicken dry, the spices and olive oil has a better chance of sticking to the meat.
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 before using 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!
Make The Peanut Sauce
The full list of ingredient quantities is in the recipe card below.
Add the soy sauce, rice vinegar, honey, peanut butter and sesame oil into the cup of a blender, give it a 20 second whizz, done! I like to get the sauce ingredients ready and then blend it just before you toss into the pan.
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Pan Fry The Tofu
Heat the oil in a nonstick skillet and fry the drained tofu till golden brown. Set aside on kitchen tissue paper to drain any excess fat.
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 🙂
Tip: I use the same pan for the tofu and the veggies and clean it in-between. Less clean up later.
I would suggest that when you sauté the broccoli start on medium heat. I find that immediate 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 have the tofu drained and pan fried, the broccoli and peppers done. Now let's bring it all together and add the coconut cream because things are about to get very delicious in your kitchen!
Add the coconut cream, peanut sauce and return the tofu to the pan toss it altogether and and serve with toasted sesame seeds.
Make Ahead Recipe Notes
- Make the tofu ahead as far as frying it to save time. Once cooled, store it in an airtight container.
- Prepare the fresh veggies ahead but remember to add the cream only when you are making the recipe.
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.
Serving
Serve with noodles, pasta, quinoa or rice.
Variations
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!
More Delicious Recipes
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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.
Notes
Cooking The Broccoli
Start with medium heat and sauté the broccoli rather than burning it on high heat and it doesn't cook inside. This should take about one to two minutes, increase the heat for the last 40 seconds or so and add the cream and sauce. This method of cooking the broccoli allows it stay crisp and cooked on the inside.Nutrition
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