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!