35 Reviews of Tofu and Broccoli with Peanut Sauce

From: fluffernutter

On Sep 18, 2007

I've cooked this about a dozen times over the last three or four years. I'd personally give it 5 stars for the flavor, but there are a couple of preparation quirks. I love that it makes a filling meal of tofu, but my kid doesn't like it even without the cayenne. Another reviewer noted that there are more ingredients and more unnecessary steps than a regular stir-fry and I agree. The vinegar is a little much, the sliced onions are unnecessary and just extra work, and the peanuts soften to a bean-like consistency when you stir-fry them with the broccoli. So I use just 1 tablespoon of vinegar, leave out the chopped onions and instead double the green onions, and toast, chop and sprinkle the peanuts on top.

From: Miss Erin

On Jan 23, 2002

I give this recipe 5 stars because it was really simple, very very good and everyone enjoyed it. I used chicken instead of tofu, but only 1 skinless/boneless breast sliced very thinly. It wasn't as spicy as I thought it was going to be by the comments provided earlier, so I added more cayenne pepper as I was cooking. Very nice, very tasty peanut sauce that I can see being used in other stir-frys. It also took less time than I had expected, less than 30 minutes total. Thank you Carol!

From: Cilantro in Canada

On Dec 6, 2006

We loved this dish. I did not have molasses or tamari so I used honey and sweet soy sauce. I also used a little less oil for frying the tofu. There is lots of sauce, so the second time I made this I added an extra pound of tofu and some imitation crab. This is a delicious dish that all will enjoy. Thanks for the recipe.

From: ~DiZzY~

On Apr 25, 2007

i was just giving you an honest rating, and don't appreciate you creating a fake account just to rate all of my recipes as one star. that's just childish.

From: spatchcock

On Jul 25, 2004

YUM! We loved this. I used natural almond butter, since that's what I had on hand, and threw in some mushrooms I needed to use up. I'll use the sauce in other asian dishes as well. this wasn't too hot; we used some korean garlic sauce on it as a condiment, and I'll probably add a little of that next time, since we like things really spicy. Thanks for posting!!

From: Vino p.o. prn

On Oct 21, 2008

This was quick to put together...easy for a weeknight meal! The flavor of the sauce was okay but it felt like it was missing something...I added a few tbs. of reduced fat coconut milk, 2 tps. chili paste and some grated garlic. Also, i tossed the tofu cubes in a little cornstarch seasoned with salt, pepper and curry powder before cooking to make the edges crispier!

From: Marcus in Manhattan

On Apr 22, 2007

This took a little bit of work, but my partner and I basically inhaled it all. Really good, Carol. Thanks for sharing!

From: mom_of_4

On Mar 29, 2007

This was a little too hot for the kids, so next time I will half the pepper. I used fresh broccoli and tofu. Overall an excellent dinner. Thanks.

From: Mode Chef

On Jul 10, 2008

I first used the Molly Katzen cookbooks (Broccoli Tofu Forest and Moosewood Cookbook) in college. I repurchased Broccoli Tofu Forest just on the strength of this recipe alone. Even my non-vegetarian husband likes this recipe enough that we eat it probably once every 2 weeks. We have over the years made slight adjustments: we make the sauce a little lighter by using less peanut butter, lessening the sweet molasses and we omit the chopped peanuts for speed. It's super tasty and freezes decently too. Though I have to say I never use frozen broccoli.

From: Chef #456848

On Jan 28, 2009

Delicous mixture of flavors and textures. My husband said, "you can make this recipe every three days and I will be happy." Thank you for this cholestral free vegetarian recipe.