This yummy, easy dish is one of my daughter’s favorites. (When she asked what we were having tonight, she said, “Yay! That’s my other favorite dinner!” Serve over brown rice (use 1 cup dry to go with this amount). Makes 3 – 4 large servings.
- 1 package firm or extra firm tofu
- 1 1/4 cups skinned (unsalted) roasted peanuts
- 1 tsp Sambal Oelek (available in the Asian section of major supermarkets. Adds both heat and flavor)
- 1/2 tsp Salt
- 1 Tbsp Sugar
- 2 cups water
- 2 Tbsp Olive Oil
- 1 smalll onion (or a bunch of green onions), very finely chopped
- 3-4 Garlic Cloves
- 2 Tbsp Lemon Juice
- 2 heads of broccoli
- 2 Tbsp Olive Oil
- reduced sodium soy sauce or tamari
Press tofu to remove as much water as possible.
Add these ingredients to a blender: peanuts, sugar, salt, Sambal Oelek, and only 1 cup of the water. Blend until smooth, adding some of the rest of the water if necessary. Once blended, add rest of the water and blend again. (I find that on my crappy blender adding all 2 cups of water right away doesn’t allow the sauce to get as smoothly blended.)
In a sauce pan, heat olive oil and saute onions and garlic until very soft and slightly browned. Add blended contents of blender and bring to a simmer. Gently simmer uncovered, stirring occasionally, for about 20 minutes, allowing the sauce to thicken. Turn off the heat and stir in the lemon juice.
Steam the broccoli until tender.
Chop the tofu into 1/2″ cubes. Drizzle soy sauce on tofu (I recommend the lower sodium one) and toss. How much to do takes a little trial and error. For me, I want a lot of flavor, but I don’t want it salty, so I find the lower sodium one lets me use more. You definitely don’t want so much that there is excess liquid. All of it should be absorbed by tofu. Heat Olive Oil in non-stick pan (but not too hot!) and throw in tofu. Saute for 10-15 minutes, only tossing every 3 or 4 minutes or so, allowing the tofu to get nicely browned and a little crispy on all sides.
Toss sauce over sauteed tofu and steamed broccoli. Serve over brown rice.