RECIPE: Tofu and Broccoli with Finger-Licking Peanut Sauce

This is my little black dress of vegetarian dishes... I almost always serve this when I have guests over, especially if they're normally fans of meat. The whole "tofu" and "broccoli" thing might sound intimidating and gross to some, but the secret is truly in the sauce. Ladle enough of the magic on, and they'll forget about the veggie-friendly nutrition underneath. The original recipe calls for shredded carrot instead of broccoli, but I feel that the broc handles the sauce better and provides a better veggie representation.

I found this recipe in one of my mom's old Cooking Light magazines, and it still remains one of the magazine's most popular tofu dishes. I made a few changes, including doubling the sauce. It makes a LOT, but it's so amazing that it can be poured over salads or added to a stir-fry if you have extra.

This recipe can be served with brown rice (my husband prefers it that way), but I think that whole-grain fettuccine or spaghetti holds up better to the texture and intensity of the sauce. The rice tends to soak it up and get a bit soggy, but if you like it that way, I won't stop you!

Tofu and Broccolli with Finger-Licking Peanut Sauce
Vegetarian/Vegan
Serves 4

Ingredients:
1 c. vegetable broth
2/3 c. chunky peanut butter (try to use natural, as processed versions are too sweet and glue-y)
1/2 c. reduced-sodium soy sauce
6 T. brown sugar
4 T. rice vinegar
4 T. powdered ginger (sub in fresh if you like)
4 t. Thai chile paste with garlic
12 garlic cloves, minced
10 oz. uncooked whole-grain pasta (I like fettuccine or spaghetti)
1-1 1/2 package extra-firm tofu, pressed* and cut into 1/2" cubes
2 heads fresh broccoli, chopped into bite-sized pieces

Directions:

 

1. Combine first eight ingredients in a small saucepan. Cook over medium heat for five minutes or until smooth, stirring frequently with a whisk. Remove from heat.2. Cook pasta in lightly salted boiling water.
3. While pasta and sauce are cooking, heat olive oil in a large skillet. Add tofu and cook on high heat until tofu is golden, 8-12 minutes. Stir occasionally.
4. When pasta has finished, reserve pasta water and boil broccoli until tender-crisp and bright green, about 2-3 minutes. Drain and rinse in cold water to stop the cooking process.

5. When serving, put pasta into bowls, followed by broccoli/tofu and then the sauce. Enjoy!