Broccoli and Tofu in Spicy Peanut Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 435.7
- Total Fat: 30.5 g
- Cholesterol: 0.0 mg
- Sodium: 786.5 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5.4 g
- Protein: 20.0 g
View full nutritional breakdown of Broccoli and Tofu in Spicy Peanut Sauce calories by ingredient
Number of Servings: 6
Ingredients
-
1 lb broccoli
2 tsp ginger
4 cloves garlic
1 lb extra firm tofu, cubed
2 cups onion, thinly sliced
3/4 cup whole cashews - roasted and unsalted
2 TBLS tamari sauce (soy sauce)
3 TBLS peanut oil
Sauce:
1/2 cup hot water
1/2 cup all natural peanut butter
1/4 cup cider vinegar
2 TBLS tamari sauce (soy sauce)
2 TBLS backstrap molasses
2 tsp cayenne (original recipe calls for 1/4 cup - use your own judgement)
Directions
Sauce: In small saucepan, whisk together peanut butter and hot water until you have a uniform mixture. Whisk in remaining sauce ingredients and set aside.
Stir-fry half the ginger and half the garlic in 1 TBLS peanut oil. Add tofu chunks and stir-fry for 5 - 8 minutes. Mix with sauce. Wipe wok clean and saute remaining ginger and garlic in 2 TBLS peanut oil. Add onions and fresh pepper; saute for about 5 mintues. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss tofu and vegetables with sauce.
Serve over rice.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NEWWOMAN38.
Stir-fry half the ginger and half the garlic in 1 TBLS peanut oil. Add tofu chunks and stir-fry for 5 - 8 minutes. Mix with sauce. Wipe wok clean and saute remaining ginger and garlic in 2 TBLS peanut oil. Add onions and fresh pepper; saute for about 5 mintues. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green. Toss tofu and vegetables with sauce.
Serve over rice.
Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user NEWWOMAN38.