One-Pot Wonders

Tofu in Peanut Sauce

August  8, 2012
0 Ratings
Photo by Maddy Bazil
  • Serves 4 - 6
Author Notes

This recipe is an adaptation of my own "Peanut Chicken" which I have been making for years. My daughter, however, has never really liked the taste of chicken. She mostly ate the sauce and broccoli over pasta. Now that she has moved closer to vegetarianism and many of her friends are vegetarian, I came up with a tofu version. It's pretty much the same sauce (EASY!), although I've spiced it up a little to suit her taste. This is also delicious over brown rice in lieu of pasta. Feel free to garnish with chopped scallions, crispy fried shallots or extra chopped peanuts if you like! —healthierkitchen

What You'll Need
  • 1 pound whole wheat spaghetti or thin spaghetti, prepared according to directions, 1 cup cooking water reserved (I like Garofalo and Rustichella D'Abruzzo brands but any Italian brand should be fine)
  • 1 package ( I think mine are usually 14 oz.) extra firm tofu, drained on paper towel, then cut into about 1 inch pieces. You can press it but as this is usually a last minute dinner, I never take the time to do so.
  • about 1 tablespoon peanut or canola oil, divided
  • 1 onion, diced
  • 1 large clove garlic, minced
  • 1 large head broccoli (should be about 4 - 6 cups - I like a lot), cut into florets and lightly steamed
  • 6 generous tablespoons crunchy peanut butter
  • 5 tablespoons low sodium soy sauce
  • 3 tablespoons lemon juice
  • dash or two of chili oil, more to taste (you can omit this if you don't want the heat)
  1. In a wok or deep saute pan coated with about half the peanut or canola oil, cook the tofu pieces over medium to high heat until the pieces brown . Remove from pan with a slotted spoon and reserve.
  2. Add the rest of the oil, the onion and the garlic to the pan and continue to cook until onion is soft. If the pan seems dry, add a splash of soy sauce. You might need to lower the heat under the pan to medium if the garlic is getting too crispy.
  3. Add steamed broccoli to the pan and lower burner to medium if you haven't already.
  4. In a small bowl, mix the peanut butter, soy sauce, lemon juice and chili oil to make a paste. Add the mixture to the pan, adding 1/4 to 1/2 cup of reserved pasta water to thin the sauce.
  5. Return the tofu to the pan and make sure broccoli and chicken pieces are well coated with the sauce. Mix well, but carefully, so you tofu pieces stay together. Add more pasta water as needed. You want a creamy, coating sauce, not a really gloppy thick consistency.
  6. Serve over the pasta and enjoy!

See what other Food52ers are saying.

  • Swetha Chellappa
    Swetha Chellappa
  • AntoniaJames
  • healthierkitchen
  • gingerroot

5 Reviews

Swetha C. April 7, 2015
I made this recipe today. I made a few changes - added green peppers and zucchini instead of broccoli and made it a little spicy. I also served it with brown rice and topped it with roasted peanuts. It was simply amazing. Thank you!
healthierkitchen May 25, 2015
It's about the easiest sauce to make!
AntoniaJames February 5, 2013
Mmmm, yum. Definitely making this before the week is out. . . . ;o)
healthierkitchen August 14, 2012
thanks ginger root - i hope your daughter likes this! My daughter just has had no taste for fish or fowl (and most meat) since the time she was a little girl and now that she is older has really moved closer to vegetarianism. Her best friend is vegan and eats here from time to time so we like to have options for her too. I actually figured out this one night when she stayed for dinner and peanut chicken was on the menu. I prepped the two side by side and it worked out really well. Now it's a dish in our house on its own.
gingerroot August 14, 2012
Love this, hk! My daughter also dislikes the taste of chicken, but loves tofu. I can't wait to try this. Thanks for the recipe.