Friday, May 7, 2010

Tofu and Broccolini in Peanut Sauce


It's really hard for me to decide what my favourite kind of sauce is - freshly made pesto, peanut sauce, or a good (emphasis on the good, because most restaurant ones are not) alfredo sauce. I have a feeling I might have to pick peanut sauce though. Or pesto. But today I have a peanut sauce recipe to share with you so we'll focus on that.


I have my current favourite peanut sauce which I've made many times and love, but I'm still open to trying different variations. This one has hoisin sauce in it. I thought I hated hoisin sauce but it turns out I really love it. And peanut butter + hoisin sauce is really yummy. This makes a great weeknight meal paired with some brown rice. I used broccolini and red peppers, but use whatever you have. Carrots, snowpeas, broccoli, zucchini - anything is delicious covered in peanut sauce. The only thing about this recipe is that we didn't find there was quite enough sauce so next time I'd 1.5x the sauce. But then I love saucy things.

If this sounds good, you might also like:
Udon Noodles with Peanut Sauce and Seitan
Pear and Curry Pasta
Indian Stir Fried Cabbage
Szechuan Tofu Triangles in Triple Pepper Sauce

Tofu and Broccoli in Peanut Sauce
Adapted from Canadian Living

1 pkg (425 g) firm tofu
1/4 cup natural peanut butter
2 tbsp hoisin sauce
2 tbsp rice vinegar or cider vinegar
1 tsp oil
6 cloves garlic, minced
3 cups broccolini, chopped
2 sweet red peppers, diced
2 green onions, chopped

Pat tofu dry with paper towel; cut into 1-inch (2.5 cm) cubes. Set aside.

In small bowl, whisk together 1/4 cup water, peanut butter, hoisin sauce, and vinegar; set sauce aside.

In large skillet, heat oil over medium-high heat; stir-fry tofu and garlic until tofu is golden, 3 minutes.

Add broccolini and red pepper; stir-fry for 1 minute. Add 2 tbsp (25 mL) water; cover and steam until broccolini is tender-crisp, 1 minute. Add peanut sauce; cook, stirring, to heat through, 1 minute. Sprinkle with green onions.

9 comments:

Steph said...

I know what you mean about alfredo. Sometimes I think it should be renamed pasty starch sauce.

Hoisin sauce is one of my favourites! I'm going to try mixing it with peanuts next time.

The Ordinary Vegetarian said...

I'm with you on the love of peanut sauce. I tried that sauce that you posted before and really liked it, I'll have to try this one too to switch it up.

Dana said...

Such a beautiful (and healthy!) meal. For some crazy reason, I never make stir frys for dinner. I think it's because I had to retire my wok and haven't replaced it. But I have a cast iron skillet, so that is not really an excuse. Time to get over myself and make one. I LOVE peanut and hoisin together. Hoisin on its own is too sweet but it is so good with peanut.

Joanne said...

These are some hard topics we are talking about...favorite sauce! Impossible.

Although peanut is definitely up there. I really need to try your favorite peanut sauce AND this one, because I do love hoisin. Sounds delicious!

Emily (A Nutritionist Eats) said...

Peanut and pesto might be two of my favorite sauces too! Yours looks great!

Jacqueline said...

I love peanut based sauces, especially with noodles, but I am sworn off it just now while I am breastfeeding, so I guess I must wait.

Lynsey James March said...

I feel the same way about alfredo! Hoisin is amazing, I am definitely going to cook this up!

bed frames said...

Peanut sauce is something new to me! I never thought of this one.

Linda said...

Love peanut sauce, but have always been a little shy about tofu. Of course in this type of recipe where it blends so well I think I would enjoy it. Definitely going to have to try this one out.