Broccoli and Tofu in Peanut Sauce
Usually I have my ducks in a row when it comes to meal planning. We usually go major grocery shopping on Saturday or Sunday, though we’ve been known to go to Trader Joes three days in a row. What? They may have a new product we need to know about. Usually I’ll click through my email before shopping to see what recipes I’ve filed away to make. And those recipes usually last us for dinners in the early part of the week, as well as some lunches with leftovers. Come Thursday evening, I’m usually scrounging around the kitchen with whatever ingredients I have on hand. Not to fret, because I’m a grocery hoarder and I think we could be well fed for a solid month without grocery shopping, but still. I’m usually lacking a little with creative food ideas towards the end of the week.
So last Thursday I was planning on doing roasted tofu and roasted broccoli for dinner. Plain and simple. Easy peasy. Then I was reading We Are Not Martha and saw this recipe they had for Noodles with Peanut Sauce. And I had all the ingredients! I thought it’d be a nice upgrade from plain broccoli and tofu, to noodles with broccoli and tofu in a creamy peanut sauce. Doesn’t that sound better? And, Funk LOVES peanut butter. He has it daily, but hates it in sweet form. So I can never entice him with a chocolate peanut butter cup because he thinks peanuts are a savory food, so they should be kept in savory meals. Your wish is my command, Funk.
I tweaked this recipe a bit, and apparently Sues and Chels did too from a recipe found on Wisebread. Here is my version.
For the peanut sauce:
1/4 cup peanut butter
2 teaspoons soy sauce
1 teaspoon honey
1 tablespoon brown sugar
1 tablespoon rice wine vinegar (WANM used lemon juice)
1/2 cup water
heavy squirt of sriracha sauce (WANM used red chili flakes)
1 clove minced garlic
bunch of fresh cilantro, chopped (this was my addition)
salt to taste
Noodles – about 4 servings
fresh broccoli – I used a bag of pre-cut
block of tofu
I cooked and drained the brown rice noodles, but you can use any noodles or pasta you have on hand. Meanwhile, I steamed the broccoli in the microwave for a few minutes in a covered bowl with two tablespoons of water.
To make the sauce, whisk all ingredients together in a small bowl except for the cilantro. Pour into a saucepan and heat on medium until the sauce starts to thicken. Remove from the heat.
Meanwhile I cubed the tofu, and added it to a large pot with the noodles and broccoli then topped it all with the peanut sauce and let them all cook together for a few more minutes. Sprinkle with salt to taste.
Plate your big bowl o’ noodles then top with chopped cilantro.
The sauce was SO creamy and tasted just like something you’d find in a Thai restaurant. I do wish I doubled the sauce recipe because it wasn’t enough to coat the noodles, tofu and whole bag of broccoli so if you make this, consider making extra sauce. If you have leftovers, you can always use it as a tip for some raw veggies or even crackers. This recipe was a great end-of-the-week-meal upgrade!