tofu and broccoli with peanut sauce

Tofu and broccoli with peanut sauce


Tofu and broccoli with peanut sauce is a delicious, lactose-free, gluten-free, vegan and eggs-free Asian lunch of savory peanut butter, garlic, tofu onions and peanuts over white rice.

Special diets: Vegetarian | lactose-free | gluten-free | vegan | eggs-free |

️‍Allergens: soy | nuts |

⏱ 68 mins – easy

🍽 6 servings – 836 kcal per serving





Sat. fat













  • ½ cup peanut butter
  • ¼ cup cider vinegar
  • 4 tbsp soy sauce
  • 2 tbsp molasses
  • ½ tsp cayenne pepper
  • 1 lb broccoli
  • 3 tbsp vegetable oil
  • 8 cloves garlic
  • 1 lb tofu
  • 3 dashes salt
  • 2 cups onions
  • 1 cup peanuts
  • 3 cups white rice


  • 1 pot
  • 1 saucepan
  • 1 knife
  • 1 skillet
  • 1 plate
  • 1 whisk
  • 2 wooden spoons
  • 1 lid


Boil 3.25 cups of water in a pot. Add white rice and a dash of salt. Cover the pot with a lid and cook on low heat for 20 minutes to get cooked white rice.

Heat half a cup of water in a saucepan. Add peanut butter and whisk until it melts.

Add cider vinegar, molasses, cayenne pepper, and 2 tbsp soy sauce to the saucepan. Whisk for 2 minutes to get a peanut sauce.

Cut broccoli into florets and tofu into small cubes. Peel and mince garlic, then chop peanuts. Next, peel and slice onions.

Heat 1 tbsp of vegetable oil in a skillet. Stir in half of the minced garlic and a dash of salt with a wooden spoon for 1 minute. Add tofu cubes and stir for 7 minutes to get a tofu mixture.

Put the tofu mixture to the peanut sauce.

Stir the tofu peanut sauce with a wooden spoon and turn off the heat.

Heat 1 tbsp of vegetable oil in a skillet pan. Stir in the remaining minced garlic, onions, and a dash of salt with a wooden spoon. Cook for 5 minutes, then add broccoli, peanuts, and 2 tbsp soy sauce. Cook for an additional 10 minutes, then put tofu peanut sauce and give it a final stir.

Serve tofu and broccoli with peanut sauce over cooked white rice.

It’s ready to be served !

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