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Tofu with peanut sauce, broccoli and edamame

Peanut Sauce Tofu With Broccoli and Edamame

Dena Gershkovich
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.
5 from 2 votes
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine Thai
Servings 5 people


  • 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.


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