Creamy Tofu And Broccoli
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!
Servings :4 people
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 Tsp rice vinegar
- 2 - 3 Tbsps honey
- 1 Tbsps. peanut butter
- 3 Tbsps. sesame oil
Other
- toasted sesame seeds for sprinkling
- 1/2 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
Calories: 385kcalCarbohydrates: 28gProtein: 3gFat: 31gSaturated Fat: 12gSodium: 229mgFiber: 2gSugar: 24g
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