LunchDinnerHigh proteinVegetarianLow carb

Crispy Tofu and Broccoli Stir-Fry with Peanut Sauce

Name: Crispy Tofu and Broccoli Stir-Fry with Peanut Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 bowls
Ingredients: 500g firm tofu, pressed and cubed; 300g broccoli florets; 60g peanut butter; 2 tbsp soy sauce; 1 tbsp rice vinegar; 2 cloves garlic, minced; 2 tbsp cornstarch; 1 tbsp sesame oil

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Cornstarch-crisped tofu holds its own against the peanut sauce here instead of turning mushy, and broccoli adds enough of its own protein that this isn't just a sauce delivery vehicle.

Per serving (1 bowl)

25g

Protein

346

Calories

16g

Carbs

21g

Fat

4 bowls15 min15 min

Ingredients

1.1 lbfirm tofu, pressed and cubed
11 ozbroccoli florets
2 ozpeanut butter
2 tbspsoy sauce
1 tbsprice vinegar
2 clovesgarlic, minced
2 tbspcornstarch
1 tbspsesame oil

Steps

1
Press the tofu for 10 minutes to remove excess water, then cube it and toss with the cornstarch.
2
Heat the sesame oil in a large skillet or wok over medium-high heat and fry the tofu for 6 to 8 minutes, turning occasionally, until crisp and golden on most sides.
3
Add the broccoli and garlic and stir-fry for 4 minutes, until the broccoli is bright green and just tender.
4
Whisk the peanut butter, soy sauce and rice vinegar with 3 tablespoons of water until smooth.
5
Pour the sauce over the tofu and broccoli, toss to coat, and cook for 1 more minute until glossy.