Tofu with Thai Peanut Sauce
 
 
Ingredients
Sauce
  • 1 cup vegetable broth
  • ½ cup natural creamy peanut butter
  • ½ cup light coconut milk
  • 2 Tbsp light brown sugar
  • 2 Tbsp soy sauce
  • 1 tsp minced ginger
  • 2 tsp red curry paste (if vegetarian, ensure your brand does not contain shrimp)
  • Sriracha or other hot sauce, to taste
  • 2 tsp lime juice or rice vinegar
Tofu/Veggies
  • 1 lb tofu, sliced into triangles
  • 1 Tbsp soy sauce
  • 1 Tbsp vegetable broth
  • 2 cups baby carrots, sliced
  • ½ head of cauliflower, chopped
  • 3 cups broccoli florets
  • 1 Tbsp vegetable or peanut oil
  • 1 red pepper, sliced
  • 2 cloves garlic, minced
  • 1 small bunch basil leaves, chopped
  • ⅓ cup green onions, sliced
Instructions
Make the Sauce:
  1. Combine vegetable broth and peanut butter in a small saucepan over medium heat, whisking to incorporate. When combined, add coconut milk, brown sugar, soy sauce, ginger, curry paste, and hot sauce. Bring to a simmer and cook for 5-7 minutes over medium heat, stirring frequently. Remove from heat and set aside.
Make the Tofu and Vegetables:
  1. Preheat oven to 350 F. Line a baking sheet with parchment or lightly oiled foil.
  2. Combine the tablespoons of soy sauce and vegetable broth in a small bowl. Dip each piece of tofu in the mixture and place on the baking sheet. Bake 15 minutes per side. Set aside.
  3. In a large wok, stockpot or veggie steamer, steam carrots, cauliflower and broccoli until tender-crisp. Set aside.
  4. In a wok or large pot, heat vegetable oil over medium heat. Add pepper and stir-fry for 3-5 minutes, until tender crisp. Add tofu and steamed carrots, cauliflower and broccoli and heat for 5 minutes, stirring frequently.
  5. Bring the sauce back to a low simmer. Add a bit of additional vegetable broth to thin, if necessary. Remove from heat and stir in lime juice. Serve veggies over rice or noodles and top with sauce, chopped green onions, and basil.
Recipe by Baked In at https://www.baked-in.com/2014/02/25/tofu-with-thai-peanut-sauce/