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Growing Things Farm
Growing fresh organic veggies, eggs and meat since 1991.
Broccoli And Tofu
- 1/4 cup unsalted cashews
- 3 tbs. peanut oil, divided
- 1 large onion, chopped (about 1 cup)
- 1 red or yellow bell pepper, chopped
- 1-2 cloves minced
- 1/2 tsp. dried red pepper flakes
- 1 lb. herbed firm tofu, well drained and, cubed (non-herbed works just fine too)
- 3 tbs. tamari or soy sauce, divided, plus more to taste
- 1/2 cup peanut butter, preferably chunky
- 1/2 cup vegetable or chicken stock or water
- 2 tsps. rice wine vinegar
- 1 tsp. toasted sesame oil
- 4 cups chopped broccoli. Including peeled stalks (our broccoli will probably be tender enough you won't have to peel the stalks
Toast the cashews in a dry heavy skillet (preferably cast iron) over high heat until they start to brown in spots and become fragrant. (Be careful not to overtoast them, as they burn very quickly once toasted.) Let cool and then roughly chop.
Heat 2 tbs. of the peanut oil in a large skillet over medium-high heat. Add the onion, bell pepper, garlic to taste, and pepper flakes; sauté until soft about 5 minutes. Transfer the mixture to a bowl.
In the same pan, heat the remaining 1 tbs peanut oil over the medium high heat. Add the tofu and 1 tbs. tamari; sauté until the tofu starts to brown in spots, 8=10 minutes. Transfer the tofu to the bowl with the onion and bell pepper mixture.
In the same pan, mix the peanut butter, stock, rice vinegar, and remaining 2 tbs. tamari. Heat over medium heat, stirring until the mixture reaches a gravy-like texture and comes to a boil. Immediately turn off the heat and stir in the tofu mixture and sesame oil. Season to taste with more tamari.
Place the broccoli in a steamer basket set over 1 1/2 inches of boiling water and cover. Steam for 5 minutes. Transfer the broccoli to the pan with the peanut butter mixture and mix well. If necessary, heat through before serving. Garnish with toasted cashews.