Thai Broccoli Tofu Stir-fry |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe originates from the Chicago Diner, a vegetarian restaurant. The directions for this are pretty vague. I'll update it once I have made it. If you make it before me, please share your experience. Ingredients:
1 cup peanut butter |
1 cup hot water |
1/2 cup apple cider vinegar |
1 tablespoon tamari |
1 tablespoon molasses, plus |
1 teaspoon molasses |
1 pinch cayenne |
1/4 cup soya oil |
3 cups water |
1/4 cup turbinado sugar |
1 1/2 teaspoons garlic powder |
1 1/2 tablespoons onion powder |
2 teaspoons curry powder |
2 tablespoons nutritional yeast |
1 1/2 teaspoons salt |
1 (14 ounce) package firm tofu or 1 (14 ounce) package extra firm tofu |
4 cups broccoli florets |
1 medium onion, sliced |
1 garlic clove, minced |
1 medium red bell pepper, sliced |
1 -3 slice fresh ginger, julienned |
2 tablespoons peanut oil |
chopped peanuts (to garnish) |
cooked basmati rice |
Directions:
1. Combine marinade ingredients in a bowl.
2. Cube tofu and add to marinade; allow to sit for 30 minutes.
3. Combine sauce ingredients except for oil; set aside.
4. In a medium skillet, saute the vegetables and ginger in oil.
5. Gradually stir in the marinated tofu cubes.
6. Top with the peanut sauce, and serve over basmati rice.
7. Garnish with chopped peanuts.
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