Broccoli Tofu Vegetables with Peanut Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g peanuts
- 1 tablespoon peanut cream
- 100 g cream or cream cheese
- 1 teaspoon curry paste
- 1 teaspoon soy sauce
- 800 g broccoli
- 100 g sprin onion (s) or leek reens
- 400 g tofu, firmer
- some oil
- 100 ml vegetable stock
- 3 tablespoon soy sauce
- 100 ml water
Print Recipe
Pin Recipe Instructions
- Dice the tofu and marinate with soy sauce. It can also pull for a couple of hours. Sometimes turn so that the tofu permeates better. Fry the tofu with a little oil until golden brown, drain on kitchen paper.
- Clean the broccoli and cut into small pieces. Clean the spring onions or leek greens and cut into thin rings. Fry the broccoli over high heat. Deglaze with the vegetable stock, cook over medium heat. Stir in the tofu and onions, season with soy sauce.
- Roughly chop the nuts and fry them briefly without fat, do not let them brown. Deglaze with 100 ml of water and stir in the curry paste. Pour in the cream, let it simmer uncovered, then season with the soy sauce.
- Serve the tofu vegetables with the peanut sauce.
- Basmati rice, jacket potatoes or ribbon noodles go well with it.
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