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Well Fed, Flat Broke’s Broccoli and Tofu with Peanuts

BT Vancouver | posted Friday, Apr 17th, 2015

For us, this dinner is the ultimate in cheap eats. It’s rich in fiber and
protein, colorful, fast, and so jam-packed with sweet, salty, spicy
flavors that it manages to feel a little indulgent. Tip: If your peanut
butter contains added sugar, scale back on the sugar in this recipe a
bit and then adjust the sweetness to your taste. Serve over rice.

4 Servings

1 cup (250 mL) unsalted peanuts
11/2 lb (750 g) broccoli, chopped into
bite-sized pieces
2 tbsp peanut or vegetable oil
1 shallot, minced
3 cloves garlic, minced
1 tbsp minced fresh ginger
1/2 cup (125 mL) peanut butter
1/2 cup (125 mL) soy sauce
1 tbsp sesame oil
1 tbsp Sriracha or favorite hot sauce,to taste
1 to 2 tbsp dark brown sugar
1 tbsp fresh lime juice
1/2 tsp fresh ground pepper
1 red bell pepper, diced
12-oz (350-g) pkg firm tofu, cubed

In a dry frying pan on medium heat, toast peanuts, and watch them
diligently. In 3 to 4 minutes, when they start to smell like roasted
peanuts, turn golden, and sweat, remove from heat and set aside.
Divide into two piles and chop one pile.

Blanch broccoli by plunging it into a pot of boiling water. Boil for
2 minutes, then remove immediately and immerse in ice water for
1 minute. Reserve 1/2 cup (125 mL) blanching water and set aside.

In a large frying pan, heat peanut oil on medium-high heat. Add
shallots, garlic, and ginger, and saute until just golden, about 2
minutes. In a bowl, combine peanut butter, soy sauce, sesame oil,
Sriracha, sugar, and lime juice. Taste. If it needs more sugar, add
more. Add pepper and taste again. If it needs to be spicier, add more

Add bell peppers and tofu to pan. Stir 1⁄3 peanut sauce into pan.
Add 1/4 cup (60 mL) blanching water; if it is still too thick, add more
water, 1 tbsp at a time, to thin. Cook until peppers have softened,
about 2 minutes. Add broccoli and remainder of peanut sauce. Stir
to coat, then toss in whole peanuts. Sprinkle with chopped peanuts
before serving.

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