Thursday, May 12, 2005

Tofu and Broccoli in Peanut Sauce

Tofu and Broccoli in Peanut Sauce (Adapted from Canadian Living)

14 ounce package firm tofu, drained
1/4 cup natural peanut butter
1/4 cup vegetable broth
2 tablespoons hoisin sauce
2 tablespoons cider vinegar
1/4 teaspoon cayenne pepper sauce
1 tablespoon canola oil
2 green onions, chopped
2 garlic cloves, minced
3 cups broccoli florets
3/4 cup sliced red bell pepper
2 tablespoons water
1 cup bean sprouts
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts

Place tofu onto 3 or 4 layers of paper towels and cover with a couple more. Place a heavy cutting board or pan on top to draw out more of the liquid from the tofu - set aside for about 20 minutes.

Cut into 1" cubes.

In a small bowl, whisk together broth, peanut butter, hoisin sauce, vinegar and pepper sauce.

In a large skillet, heat oil over medium-high. Add tofu and green onions - sauté until tofu is golden, about 3 to 5 minutes. Stir in garlic - cook until fragrant, about 30 seconds. Add broccoli and red pepper - cook for 1 minute. Stir in water - cover and steam until broccoli is crisp-tender, about 1 minute. Uncover and stir in peanut sauce - cook, stirring, to heat through, 1 minute. Sprinkle with bean sprouts, cilantro and peanuts to serve.

Makes about 4 servings.

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