Tofu and Vegetables with Lower-Fat Thai Peanut Sauce

14 ounces extra-firm tofu
1 tablespoon soy sauce
1 tablespoon vegetable broth
2 carrots
2 medium zucchini
1 pound broccoli
12 basil leaves (or to taste)
4 tablespoons natural creamy peanut butter
1/2-3/4 cup vegetable broth
1/4 cup soymilk
1/8 teaspoon coconut extract
1 tablespoon soy sauce
2 teaspoons Asian chili sauce (start with less and add as needed)
1 tablespoon agave nectar
1 teaspoon lime juice

Cut the tofu into about 8 slices; then cut each slice into 4 triangles. Combine about 1 tablespoon soy sauce with 1 tablespoon vegetable broth, dip the tofu in it, coating all sides with marinade, and allow to soak while you preheat the oven to 400F.

When the oven is hot, put the tofu triangles onto a non-stick baking sheet or silicone mat and bake for 15 minutes; turn the
tofu over and bake for another 15 minutes. Remove from oven.

While the tofu is baking, prepare the vegetables and sauce. Slice the carrots on the diagonal, halve the zucchini lengthwise and cut into half-moons. Chop the broccoli into medium-sized florets.

Place the vegetables into a large steamer and steam until tender-crisp. (Actually, stop just a little before you think they're done; they will continue to cook in the residual heat.) During the last minute of steaming, toss the basil leaves on top of the vegetables and steam just long enough to wilt.

To make the sauce, heat the peanut butter in a small saucepan over medium heat. Whisk in 1/2 cup vegetable broth. Add the soymilk, coconut extract, soy sauce, chili sauce, and agave nectar, and heat until bubbly. If the mixture seems too thick, add a little more vegetable broth. Add the lime juice just before removing from the heat and serving.

To assemble, place 1/4 of the vegetables on each plate. Top with 1/4 of the tofu and drizzle with 1/4 of the sauce. 


Makes 6 servings.
About 230 grams per serving.

Number of Servings: 6

Recipe submitted by SparkPeople user EJORDANE.