Tofu In Peanut Sauce Recipe

Name: Tofu In Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound whole wheat spaghetti or thin spaghetti, prepared according to directions, 1 cup cooking water reserved (I like Garofalo and Rustichella D'Abruzzo brands but any Italian brand should be fine); 1 package ( I think mine are usually 14 oz.) extra firm tofu, drained on paper towel, then cut into about 1 inch pieces. You can press it but as this is usually a last minute dinner, I never take t…; about 1 tablespoon peanut or canola oil, divided; 1 onion, diced; 1 large clove garlic, minced; 1 large head broccoli (should be about 4 - 6 cups - I like a lot), cut into florets and lightly steamed; 6 generous tablespoons crunchy peanut butter; 5 tablespoons low sodium soy sauce; 3 tablespoons lemon juice; dash or two of chili oil, more to taste (you can omit this if you don't want the heat)

Servings: persons

1 pound whole wheat spaghetti or thin spaghetti, prepared according to directions, 1 cup cooking water reserved (I like Garofalo and Rustichella D'Abruzzo brands but any Italian brand should be fine)
1 package ( I think mine are usually 14 oz.) extra firm tofu, drained on paper towel, then cut into about 1 inch pieces. You can press it but as this is usually a last minute dinner, I never take the time to do so.
about 1 tablespoon peanut or canola oil, divided
1 onion, diced
1 large clove garlic, minced
1 large head broccoli (should be about 4 - 6 cups - I like a lot), cut into florets and lightly steamed
6 generous tablespoons crunchy peanut butter
5 tablespoons low sodium soy sauce
3 tablespoons lemon juice
dash or two of chili oil, more to taste (you can omit this if you don't want the heat)

1
In a wok or deep saute pan coated with about half the peanut or canola oil, cook the tofu pieces over medium to high heat until the pieces brown . Remove from pan with a slotted spoon and reserve.
2
Add the rest of the oil, the onion and the garlic to the pan and continue to cook until onion is soft. If the pan seems dry, add a splash of soy sauce. You might need to lower the heat under the pan to medium if the garlic is getting too crispy.
3
Add steamed broccoli to the pan and lower burner to medium if you haven't already.
4
In a small bowl, mix the peanut butter, soy sauce, lemon juice and chili oil to make a paste. Add the mixture to the pan, adding 1/4 to 1/2 cup of reserved pasta water to thin the sauce.
5
Return the tofu to the pan and make sure broccoli and chicken pieces are well coated with the sauce. Mix well, but carefully, so you tofu pieces stay together. Add more pasta water as needed. You want a creamy, coating sauce, not a really gloppy thick consistency.
6
Serve over the pasta and enjoy!

951

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound whole wheat spaghetti or thin spaghetti, prepared according to directions, 1 cup cooking water reserved (I like Garofalo and Rustichella D'Abruzzo brands but any Italian brand should be fine), 1 package ( I think mine are usually 14 oz.) extra firm tofu, drained on paper towel, then cut into about 1 inch pieces. You can press it but as this is usually a last minute dinner, I never take the time to do so., about 1 tablespoon peanut or canola oil, divided, 1 onion, diced, and more.

Yes, Tofu In Peanut Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu In Peanut Sauce

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