Tofu and Broccoli in Peanut Sauce
Tofu and Broccoli in Peanut Sauce
This is a simple and tasty tofu dish with vegetables, cooked slowly for maximum flavour.
Equipment
Slow Cooker
Ingredients
1 block (14 oz or about 400 grams) extra firm tofu, drained and pressed
1 tsp (5 ml) olive oil (optional, for browning)
1 whole broccoli (about 5 cups or 1.2 liters chopped)
1/2 cup (120 ml) coconut milk (thicker kind preferred)
1/4 cup (60 ml or about 65 grams) peanut butter (either smooth or crunchy)
3 tbsp (45 ml) soy sauce (use lower-sodium variety if needed)
1 tsp (5 ml) chili garlic sauce
1 tbsp (15 ml) rice vinegar
1 tsp (5 ml) agave syrup or maple syrup (optional)
1 tsp (5 ml) cornstarch (known as cornflour in the UK)
3 tbsp (45 ml) water
Fresh coriander (cilantro), chopped, for garnish
Green onions, sliced, for garnish
Sesame seeds, for garnish
Instructions
Cut the tofu into roughly 1-inch (2.5 cm) pieces. If you want, you can brown the tofu in olive oil over medium-high heat until all sides are slightly crispy (this step is optional, skip if you prefer softer tofu).
Cut the broccoli into bite-size pieces and set aside.
In the slow cooker, combine the coconut milk, peanut butter, soy sauce, chili garlic sauce, rice vinegar, and agave or maple syrup.
Stir everything well, then add the tofu cubes. Cover with the lid and set to cook on low heat for 2 hours. Note: Add the broccoli and cornstarch mixture when there are 45 minutes left, and give it a good stir with 25 minutes remaining.
Mix the cornstarch with water until smooth. At 45 minutes before the end, add this mixture and the broccoli into the slow cooker. Mix well (it's fine if some peanut sauce has stuck to the sides; just mix it back in).
Open the lid and stir again when there are 25 minutes to go.
Serve hot over rice, quinoa, or your preferred grain. Garnish with fresh coriander, sliced green onions, and sesame seeds.
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