Meatless Monday’s: Tofu In Peanut Sauce

This dish takes humble tofu to new heights, bathing it in a luscious, creamy peanut sauce that's bursting with flavor. Picture golden-brown tofu cubes, perfectly crisp on the outside and tender on the inside, drenched in a rich blend of natural peanut butter, tamari, and honey, with a kick of chili flakes and the warm zing of grated ginger. Paired with tender stem broccoli, this dish is a symphony of textures and tastes that will have you coming back for more. Quick, easy, and utterly delicious, it's a peanut lover's dream come true!

4o

What You Need

Ingredients:
1 tbsp. coconut oil
2 1/4 cups (400g) tender stem broccoli
1 3/8 (350g) firm tofu

For the sauce:
1/4 cup (65g) natural peanut butter
2 tbsp. tamari or soy sauce
2 tbsp. water
5 tbsp. honey
1 tsp. sesame oil
1/2 tsp. chili flakes
1 tbsp. ginger, grated

Directions

Firstly, prepare the tofu. Drain all water, and sandwich it between two paper towels and two plates. Place a heavy item like a can on the top plate. Press for at least 30 minutes.
Cut the tofu into 1/2 inch (1.25 cm) cubes.
Mix all the sauce ingredients and set aside. Steam or boil the tender stem broccoli until tender, set aside.
In the meantime, heat the coconut oil in the pan over medium heat and cook the tofu for around 10-15 minutes, occasionally turning, until browned. Add in the prepared sauce and stir well. Remove from heat and serve with the cooked broccoli.
Makes 4 servings.

Calories per serving: 310
Fats per serving: 18 grams
Protein per serving: 18 grams
Carbohydrates per serving: 17 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.