Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 large head broccoli, cut into florets
- 2 yellow onions, sliced thin
- 16 ounces extra-firm tofu, cut into
- 1 1/2-inch square blocks
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
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Directions
Beat all the sauce ingredients together in a small saucepan until peanut butter is emulsified. If necessary, heat very gently.
Marinate tofu in the 1/4 cup soy sauce for about 15 minutes.
Put all but 2 tablespoons of the oil into a large fry pan and heat until very hot. Fry the tofu cubes in the hot oil just until browned on each side. Remove them to a plate and pour off any excess oil. Put remaining 2 tablespoons oil in the pan. Reduce heat to medium. Stir fry the onion slices until they are soft and transparent and a tiny bit caramelized, about 5 minutes.
In a large stew pot, steam the broccoli pieces, covered, in 3/4 cup water for about 2 minutes or until crisp-tender. Do not cook the broccoli for more than 5 minutes total. It should be slightly crunchy. Add the sautéed onions and sauce mix; blend together and heat through for about 1 more minute.
Taste the sauce - it should be very slightly sweet and "hot" from the red pepper, and extremely garlicky. Add another 1/4 teaspoon of sugar and/or a bit more red pepper flakes if necessary.
Just before serving, gently stir in the tofu cubes with a large spatula, being careful not to break them up.