My daughter lives in Thailand and introduced this dish to me. We are big tofu and broccoli lovers and this dish deliciously combines them both. The sauce is zesty and creamy using peanut butter and lime juice as the major ingredients. It has a higher fat content than some of our entrees, so if you’re trying to lose weight, why don’t you save it for a special anniversary dinner?
I’m always on the lookout for more dishes I can enjoy with broccoli. It’s one of those special foods that “love us back” all the time. In fact, you may have heard it called a super food because of the the wide range of protection it offers you. One of the best ways I know is how it gives me greater heart health. This veggie, along with other members of the cabbage family, enable the heart to pump more efficiently. It also lowers LDL levels in the blood (commonly called the “bad” cholesterol). Broccoli can also reduce inflammation that often leads to heart attacks and stroke. Eating broccoli is one of my favorite ways to be plant strong.
Thai Tofu with Peanut Sauce
Ingredients
- 14 ounces extra-firm tofu water pack variety
- 2 T Liquid Aminos or coconut aminos
- 1 T low-sodium vegetable broth
- 2 carrots peeled and cut into coins
- 1 pound broccoli florets
- 1 T dried basil or 12 fresh leaves
- 1 T garlic powder
- ½ to ¾ cup low-sodium vegetable broth
- ¼ cup almond milk
- 1 T maple syrup
- 2 medium zucchini sliced into discs
- 1 tsp lime juice
- ¼ cup natural peanut butter
Instructions
- Cut the tofu into 8 slices; cut each piece into 4 squares.
- Combine about 1 tablespoon vegetable broth with 1 tablespoon liquid aminos. Dip the tofu
- pieces in this broth while you preheat the oven to 400 degrees.
- Lay the tofu pieces on a parchment-paper lined baking sheet. Bake for 15 minutes. Turn the tofu over and bake for another 10-15 minutes. Then remove the tofu from the oven.
- While the tofu is baking, prepare the vegetables and the sauce. Cut and steam all the vegetables. During the last minute of steaming, toss the basil leaves on top and steam long enough for them to wilt. If you cannot find fresh basil leaves, you can add one tablespoon of dried basil to the peanut sauce.
- To make the peanut sauce, heat the peanut butter in a small sauce pan over medium heat. Whisk in ½ cup of vegetable broth. Then add the milk, the liquid aminos, maple syrup and garlic powder. Heat until bubbly. If the sauce seems too thick, add a little more broth. Add the lime juice just before removing from the heat. Serve over brown rice or quinoa.
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