Blog Free Recipe
Tofu with Peanut Butter Sauce
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Serving Size
1/4 of Dish
Total Servings
1
Calories
628
Macros
25.3g Protein
32.2g Fat
65.8g Carbs
Badges
Ingredients
Kitchen Tools
-
4 Tbsp Olive Oil-
1 16oz Block Firm Tofu-
1 Medium Green Cabbage-
2 Cups Broccoli Florets-
1 Cup Long Grain White Rice-
2 Cups Vegetable Broth-
1 Tsp Ground Ginger-
1 Tsp Minced Garlic-
½ Cup Peanut Butter-
¼ Cup Soy Sauce-
3 Tbsp Apple Cider Vinegar-
1 Tsp Sriracha Sause-
1 Tsp Honey-
Garlic PowderI need an Ingredient
Directions
1.
Cook rice according to package instructions in vegetable broth.2.
In food processor, blend peaunut butter, ginger, garlic, soy sauce, vinegar, sriracha, 2 tbsp olive oil, honey and 1/4 cup of water.3.
Dice tofu into bite sized cubes, while 1 tbsp olive oil heats in wok over medium-high heat.4.
Add tofu to wok, making sure each piece has direct contact with pan.5.
Spinklie garlic powder, salt and pepper to taste. Cook each piece on 3-4 sides until golden brown. Set aside.6.
Once cool, poor peanut butter sause over tofu, covering all pieces.7.
Add 1 tbsp of olive oil to wok. Add cabbage to walk, sprinkling with salt. Add some vegetable broth to keep from browning.8.
Steam until cabbage is limp (~10-15min).9.
Add broccoli, using tongs to cover pieces with cabbage. Cook about 5min, until broccoli is steamed.10.
Reduce heat to low and add tofu and peanut butter sause. Cook for 5 min more.11.
Serve hot over rice, and enjoy!