Originally posted October 19, 2014

Stir Fry Tofu and Broccoli with Peanuts

Stir Fry Tofu and Broccoli with Peanuts by alchemisty


  • 1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles
  • 1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces
  • Coarse salt
  • 2 tablespoons vegetable oil
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon red-pepper flakes
  • 3 garlic cloves, minced
  • 1/2 cup peanuts
  • 1 cup rice
4 servings


Cook the rice.

Saute tofu in vegetable oil in wok or large skillet, allowing sides to brown lightly (10 minutes or so). Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside.

Make the sauce: In a small bowl, whisk together soy sauce, vinegar, red-pepper flakes, garlic. Set aside.

Add broccoli and peanuts to tofu skillet; cook over high heat, stirring often, until crisp-tender, 2 to 3 minutes. Whisk sauce to combine; pour into pan. Stir to coat, about 1 minute more.

Serve over rice.

20 minutes



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Adapted from

Martha Stewart

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