Sweet Potato, Broccoli, Tofu and Peanut Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Sweet potato, 1 large or 2 medium, peeled and cubedBroccoli, fresh, about 1 poundYellow onion, 1 medium to largeTofu, cubed, 8 ouncesSpanish peanuts, raw, 1/2 cupSan-J Thai Peanut Sauce (optional) 1/4-1/2 cupCoconut oil 1 tbsp, dividedSpicesCumin, 2-3 tspCoriander, 1 tspTurmeric, 1 tspCayenne, 1/4 tsp or to tasteSoy sauce 1-2 tbsp or to tasteWater to help with steaming/moistening (1/2-1 cup)
Remove florets from broccoli stalks, and cube stalks (peel them if they are tough). Start tofu gently browning in 1/2 tbsp coconut oil in skillet. In another pan (I use a wok), add the remaining 1/2 tbsp coconut oil after wok is heated to medium heat. Add broccoli stalk pieces, cook until begins to get tender, then add cubed sweet potatoes. You may wish to add some water and cover the pan to get these to cook faster with a little steam. Be careful not to have heat too high, may scorch. Add onion. You may toast the peanuts slightly with the tofu. Add tofu and peanuts to the vegetable mixture, along with the peanut sauce and additional water if needed. When vegetables are tender, stir in broccoli florets. Make a paste of the spices and soy sauce and add to the wok and mix thoroughly. Cook until the broccoli florets are tender. Serve with brown rice, couscous, quinoa or other grain.
Serving Size: 6 approx. 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user TADPOLE17.
Serving Size: 6 approx. 2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user TADPOLE17.
Nutritional Info Amount Per Serving
- Calories: 274.8
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 351.7 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 6.5 g
- Protein: 14.3 g
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