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More tofu, please

August 18, 2005

I love this dish for several reasons. First of all, it’s so colorful, and it’s chock-full of veggies. Second, it’s got a peanut sauce. You can’t beat that! And third, it’s just dang good.

Tofu, Broccoli, and Tomatoes with Curried Peanut Sauce

  • 1 (16-ounce) carton firm tofu
  • 2 tablespoons canola oil
  • Kosher salt to taste
  • 1 bunch broccoli, cut into florets with 3-inch stems
  • 2 cups whole cherry tomatoes or 4 plum tomatoes, quartered
  • Jasmine rice or brown rice
  • Curried Peanut Sauce (recipe follows)

Wrap the block of tofu in a clean dishtowel and press it firmly with your hands until you feel the towel become damp. Unwrap the tofu and cut it into 1/2-inch cubes. In a large, well-seasoned skillet, heat the canola oil over medium-high heat. Add the tofu and salt it liberally. Fry the tofu undisturbed until a dark golden crust forms on the bottom, then use a spatula to turn it and brown it well on at least one more side, 4 to 5 minutes per side. Transfer to a plate lined with paper towels.

Add the broccoli, tomatoes, and 1/2 cup water to the skillet and cook, stirring occasionally, until the vegetables are cooked through and the water has nearly evaporated, about 5 minutes. Return the tofu to the skillet and heat through. Serve the tofu mixture over the rice, with the Curried Peanut Sauce spooned over the top.

Makes 4 servings.

Curried Peanut Sauce

1 tablespoon canola oil
2 shallots, finely chopped
2 garilc cloves, minced
2 teaspoons peeled and minced fresh ginger
1 tablespoon curry powder
1/3 cup peanut butter
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice (1 juicy lime)
Kosher salt to taste

In a medium saucepan, heat the oil over medium-low heat. Add the shallots, garlic, and ginger and saute for 2 minutes. Add the curry powder and cook for 1 minute more. Remove from heat and whisk in peanut butter, gradually adding 1/4 cup warm water to smooth the sauce as you go. Stir in the cilantro and lime juice. Season with salt.

Makes 1 1/3 cups.

Source: I don’t remember!

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7 Discussion to this post
  1. bearette24 says:

    yummy! i love anything peanut and tofu-related. maybe i’ll try it this weekend. we’re having lazy lasagna tonight, by the way :)

  2. Lora says:

    It looks great. I which my husband didn’t have a mental block over tofu.

  3. This looks great! We just started playing with tofu – thanks for the recipe!

  4. becky says:

    you’re the healthiest food bloggie i know. this looks great! i’m hoping if i hang around your blog, your healthy habits will rub off on me!
    ps – i don’t think bloggie is really a word, but it sounds like a foodie who blogs.

  5. michelle says:

    I always vowed not to try tofu, but you make it look so good! I may have to try and overcome my fear one day! I love looking at your site!

  6. Alanna says:

    Hi — just to let you know that this is the “veggie post of the week” on my new-veggie-in-a-new-way-EVERY-day blog. It’s nice to see the fresh ingredients! Thanks much — AK

  7. Pearl says:

    that’s a good idea too.

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