tofu + broccoli peanut stir fry
I’m now in the homestretch for school and senior year. Graduation is literally days away (50, give or take a few) and it’s often a time crunch for assignments, work, internships, and sleep.
Oh wait. It’s usually like that.
Chelsey from Clean Eating Chelsey recently wrote a post that hit home for me and that I truly appreciate, especially with everything going on in my life right now. You should definitely check it out. It’s about life and taking the next step. Thanks so much, Chelsey! I should probably say that the fact that you love ketchup just as much as I do and are GF also make me want to be real-life BFFs with you.
P.S. She’s also hosting a pretty great giveaway!
Speaking of stepping-stones, yesterday I made tofu.
This was a big step for me. When I was about five or so one of my aunts made my brother, sister, and I eat it.
We didn’t like it. Since then I’ve been scarred.
But after reading Chelsey’s post, I decided to take a leap of faith all the way to the grocery store and try my hands at some tofu skills.
I knew broccoli would make it better.
I also knew a peanut flour sauce would most likely keep me from calling my aunt and telling her how traumatized I still was.
I’ve been converted.
I really liked the texture and the flavor and I’m definitely looking forward to trying out some more tofu recipes!
Now I can’t wait for it to be Friday just so I have another excuse to eat tofu again. (On Fridays during Lent I don’t eat meat).
Here’s the recipe I followed to get tofu back into my life after that one devastating day many years ago…
Tofu + Broccoli Peanut Stir Fry
(serves 1, can easily be multiplied)
-1/4 block of tofu (I used Nasoya Extra Firm)
-1-2 cups of broccoli
-2 Tablespoons of peanut flour
-2 Tablespoons of milk
-salt and pepper to taste
Cut tofu block into slabs (as seen in first photo), wrap in paper towels, and place heavy books on top to drain the water. While your tofu is draining, roast broccoli in the oven for approximately 20 minutes at 400 degrees, stirring halfway through. Make peanut sauce by adding peanut flour and milk together with a dash or two of salt. Add water for a more liquid-like consistency. Put aside. By now your tofu should be ready. Cut into desired cube size portions and fry in a skillet until lightly browned, flipping as necessary. Keeping the heat on, add broccoli and peanut sauce to pan and stir fry so that sauce thickens up. Serve with rice or rice noodles and garnish with crushed peanuts.
Now be brave if you’ve never tried it and prepare to have a revelation.
This isn’t a question, more like a request. Please share your favorite tofu recipes with me! After all, it’s almost Friday!