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!
<3 Dena

Print Recipe

5 from 2 votes

Peanut Sauce Tofu With Broccoli and Edamame

I've finally perfected my peanut sauce, and I'm so excited to share the recipe. Enjoy this protein-packed tofu dish over your grain of choice for a balanced meal.

Prep Time15 minutes mins

Cook Time35 minutes mins

Course: Main Course

Cuisine: Thai

Servings: 5 people

Author: Dena Gershkovich

Ingredients

• 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

Instructions

• 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.

Notes

Did you make this recipe? Please rate and comment below. I’d love to hear how it went for you!

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