Peanut Sauce Tofu With Broccoli and Edamame
I’ve been working on perfecting my peanut sauce recipe for quite some time now, and quarantine provided the perfect opportunity to do so (gotta focus on those positives, right? 😉 )
In addition to my corona activities – which have thus far included organizing and reorganizing my room, painting nonstop, doing any at-home workout that comes across my feed and looks possible, taking long showers, getting a decent amount of sleep and FaceTiming friends – I’ve made something new basically every day since coming home from college last week. I figured it would be nice to share those recipes while I’m at it. (PS – PLEASE PLEASE comment suggestions for activities if you have them!).
This creamy, savory dish is packed with plant-based protein and provides just the right amount of nuttiness to balance out the craziness of this week…and of future weeks that are unfortunately coming 🙁 . However, time truly flies when you’re in the kitchen, which is what we’re all looking for these days! 🙂
So yeah, I’ve definitely been in the kitchen more than usual. If you follow @theartsypalate on Instagram (shameless plug), you’ve likely noticed that the #qurantinekitchen and #coronakitchen hashtags have been trending on my stories and posts lately. And I’m so here for it! 🙂
Put your frozen and pantry items to good use and make this sophisticated-yet-not-complicated meal. Enjoy!
Peanut Sauce Tofu With Broccoli and Edamame
- 1 block tofu, pressed for at least 30 minutes and cubed
- A few sprays of olive oil
- 3 cups steamed broccoli florets, fresh or frozen
- 1 cup steamed shelled edamame, fresh or frozen
- 1 cup unsalted creamy peanut butter
- 1/4 cup low sodium soy sauce
- 10-15 tablespoons water, added incrementally
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons maple syrup
- 2 teaspoons garlic powder
- 2 teaspoons dried chives
- 1 teaspoon onion salt
- 1/4-1/2 teaspoon dried ginger
- Black pepper to taste
- Chopped green onion and sesame seeds, for garnish (optional)
- Grain of choice, for serving
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- Lay pressed and cubed tofu on baking sheet. Spray evenly with olive oil. Bake for about 30 to 35 minutes, or until tofu is golden.
- While tofu is cooking, steam broccoli and edamame. Set aside.
- In a medium saucepan over low heat, mix peanut butter through black pepper together. Add water by the tablespoon, mixing well between each addition. Add/reserve water depending on peanut butter consistency and how thick you’d like the sauce to be. Continue stirring until evenly combined.(Note: If you finish cooking sauce before tofu is ready, cover and shut off flame).
- Combine cooked tofu with steamed broccoli and edamame in a large pot. Pour peanut sauce on top, and mix well over low heat. Serve over whole wheat pasta, brown rice or grain of choice. Top with sesame seeds and green onion if desired.
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11 thoughts on “Peanut Sauce Tofu With Broccoli and Edamame”
This looks delicious. I’ve never had luck with Tofu but I’m going to try 🙂
This recipe is great!! I hope it turns you into a tofu lover 😊 how did it come out?
Unfortunately I’ll have to wait until I can actually spend time in the grocery store looking for tofu 🙂
The peanut sauce is out of this world. Wish I could drink it with a straw! Will definitely be making again in the future!
I’m so glad to hear that you loved it, Fredda! 😊 Yay!!
Loved this dish. It was a perfect weeknight tofu dish that actually didn’t taste bland.
I decided to skip the grain and serve it next to delicata squash. I find the squash to have enough carbs and I’m not a huge grain guy. Also, the color contrast goes really well. I seasoned the squash with EBB seasoning to contrast the S &P and sesame that’s in this dish.
I’m so glad to hear that you loved this dish! That makes me so happy! Thank you for letting me know! 🙂 Serving the tofu next to squash sounds like a lovely fall addition. I will have to try that next time!
Hi! I love how informative and great your articles are. Can you recommend any other Food Blog Names or blogs that go over the same topics? Thanks a lot!
Thank you so much for the kind words, and apologies for my delayed response! I love the Smitten Kitchen blog (https://smittenkitchen.com/) as well as the Flora + Vino (https://www.floraandvino.com/) blog. I hope you find some good inspiration there. Thank you for your comment <3