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Ingredients Jump to Instructions ↓

  1. 1 cup peanut butter

  2. 1 cup hot water

  3. 1/2 cup apple cider vinegar

  4. 1 tablespoon tamari

  5. 1 tablespoon molasses , plus

  6. 1 teaspoon molasses

  7. 1 pinch cayenne

  8. 1/4 cup soya oil

  9. 3 cups water

  10. 1/4 cup turbinado sugar

  11. 1 1/2 teaspoons garlic powder

  12. 1 1/2 tablespoons onion powder

  13. 2 teaspoons curry powder

  14. 2 tablespoons nutritional yeast

  15. 1 1/2 teaspoons salt

  16. 1 (14 ounce) package firm tofu or 1 (14 ounce) package extra firm tofu

  17. 4 cups broccoli florets

  18. 1 medium onion , sliced

  19. 1 garlic clove , minced

  20. 1 medium red bell pepper , sliced

  21. 1 -3 slice fresh ginger , julienned

  22. 2 tablespoons peanut oil

  23. chopped peanuts (to garnish)

  24. cooked basmati rice

Instructions Jump to Ingredients ↑

  1. Combine marinade ingredients in a bowl.

  2. Cube tofu and add to marinade; allow to sit for 30 minutes.

  3. Combine sauce ingredients except for oil; set aside.

  4. In a medium skillet, saute the vegetables and ginger in oil.

  5. Gradually stir in the marinated tofu cubes.

  6. Top with the peanut sauce, and serve over basmati rice.

  7. Garnish with chopped peanuts.

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