Tofu with broccoli and spicy peanut sauce from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 133) by Jenny Rosenstrach

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Notes about this recipe

  • joeljkp on July 17, 2022

    A pretty easy dinner if you have some broccoli and tofu available - well-liked by the family. I served it over rice. Some lessons here: I mixed the tofu glaze in a cast-iron skillet that was already hot, so it caramelized and dried before I had the tofu ready. Better to mix the glaze in a small bowl and put it and the tofu in the pan basically together. The recipe also isn't clear on the broccoli florets vs. stems. I chopped the florets into 1/2-1 in pieces, then sliced the stems, and cooked everything together. The tenderness wasn't keeping up with the browning that way, so I put on the lid for a couple minutes at the end.

  • coryelizabeth on May 02, 2022

    Loved this. There are lots of recipes similar to this, but this was approachable, straightforward, and delicious. Will certainly make again.

  • MollyB on March 23, 2022

    Quite good! I really liked the peanut sauce, and the tofu cooking method worked perfectly. I roasted broccoli instead of cooking it in the pan after the tofu, and that had the broccoli and tofu ready at the same time (though it did get an extra pan dirty).

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