This dish was OK, but I had a few problems with it. First off, there isn’t enough sauce. It doesn’t coat the ingredients. Also, I prefer to cook the tofu first, and then let it drain on paper towels while cooking the other part. Cooking it in a skillet full of broccoli doesn’t give the tofu enough room to brown. I also think it could have used some heat (chili paste or Sriracha at the end, or red pepper flakes in with the oil at the beginning).
Tofu and Broccoli Stir-Fry
recipezaar.com – Vino Girl
1 tablespoon peanut butter
1 tablespoon hot water
1 tablespoon cider vinegar
1 tablespoon low sodium soy sauce
2 teaspoons sesame oil or canola oil
3 cups broccoli, chopped (fresh or frozen)
2 garlic cloves, minced
½ (16 ounce) package firm tofu, cut into small cubes
1. In a small bowl, stir together the peanut butter, hot water, vinegar, and soy sauce (if you need to, put it in the microwave for 10 seconds to make it easier to mix).
2. Warm the oil in a wok or large nonstick skillet over high heat.
3. Add the broccoli and garlic and cook for 5 minutes, stirring constantly. Add in the tofu, and cook for an additional 5 minutes. Remove from heat.
4. Mix in the sauce until the tofu and broccoli are well coated.
MacGourmet Rating: 3 Stars