Tofu and Broccoli in Peanut Sauce
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 302 |
| pro | 17 g |
| total fat | 21 g |
| sat. fat | 3 g |
| carb | 18 g |
| fibre | 5 g |
| chol | 0 mg |
| sodium | 192 mg |
| % RDI: | - |
| calcium | 21 |
| iron | 23 |
| vit A | 16 |
| vit C | 133 |
| folate | 42 |
This vegan dish from our May issue "Hearty and Healthy" collection is packed with protein from the tofu and peanut butter. Serve over rice, preferably whole grain.
Ingredients
- 1 pkg (425 g) firm tofu
- 1/4 cup natural peanut butter
- 2 tbsp hoisin sauce
- 2 tbsp rice vinegar or cider vinegar
- 1/4 tsp hot pepper sauce
- 1 tbsp vegetable oil
- 2 green onions, chopped
- 2 cloves garlic, minced
- 3 cups broccoli florets and chopped peeled stems
- 1 sweet red pepper, sliced
- 1 cup bean sprouts
- 1/4 cup chopped fresh coriander
- 1/4 cup chopped peanuts
Preparation
Pat tofu dry with paper towel; cut into 1-inch (2.5 cm) cubes. Set aside.
In small bowl, whisk together 1/4 cup (125 mL) water, peanut butter, hoisin sauce, vinegar and hot pepper sauce; set sauce aside.
In large skillet, heat oil over medium-high heat; stir-fry tofu, green onions and garlic until tofu is golden, 3 minutes.
Add broccoli and red pepper; stir-fry for 1 minute. Add 2 tbsp (25 mL) water; cover and steam until broccoli is tender-crisp, 1 minute. Add peanut sauce; cook, stirring, to heat through, 1 minute. Sprinkle with bean sprouts, coriander and peanuts.
Source : Canadian Living Magazine: May 2005
- Keywords : Main Course; Vegan; Chinese; Skillet; Broccoli; Tofu; Peanuts; Green onions; Asian; Peanut butter; Sides;
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