Tofu, Broccoli and Tomatoes with Curried Peanut Sauce

By Bostoncook

Ingredients

• 16 oz firm tofu
• 2 tablespoons canola oil
• kosher salt to taste
• 1 bunch broccoli, cut into florets with 3 inch stems
• 2 cups cherry tomatoes, or 4 plum tomatoes quartered
• Jasmine rice or long grain brown rice [I used leftover WW spaghetti]
• Curried Peanut Sauce
• 1 tablespoon canola oil (I used 1 tsp)
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 2 tsp minced ginger
• 1 dash red pepper flakes
• 1 tablespoon curry powder
• 1/3 cup crunchy peanut butter
• 2 tablespoons cilantro
• 2 tablespoons lime juice, 1 lime
• 2 tsp kosher salt, or fish sauce

Details

Servings 4

Preparation

Step 1

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

2. Add broccoli, tomatoes and 1/2 cup water to skillet and cook, stirring occasionally until vegetables are cooked through and water has nearly evaporated.

3. Return tofu to skillet and heat through. Serve tofu mixture with rice spooning Curried peanut sauce over top.

4. Curried Peanut Sauce: In medium sauce pan, heat 1 tablespoon of the oil over medium low heat. Add shallots, garlic and ginger and saute for 2 minutes. [I added a dash of red pepper flakes which I highly recommend]. Add the curry powder, and cook for 1 minute.

5. Remove from heat, and whisk in peanut butter gradually adding 3/4 cup warm water to smooth sauce as you go [I added water until it looked smooth enough, not full amount]. Stir in cilantro and lime juice and season with salt. [I added a splash of soy sauce for good measure]

Notes: Delicious! And very, very easy.