Tofu and Broccoli in Peanut Sauce
Ingredients
- For the sauce
- 120 grams unsalted Peanuts
- 1 tsp brown sugar
- 2 Tbsps Peanut butter
- ½ tsp red Curry paste
- 400 milliliters Coconut milk
- 200 milliliters Whipped cream
- For the vegetables
- 500 grams Broccoli
- 500 grams Tofu (nature)
- 4 scallions
- 4 Tbsps sesame oil
- 150 grams Bamboo shoots (from a jar)
- 80 milliliters vegetable stock
- 3 Tbsps soy sauce
Preparation steps
For the peanut sauce, place the peanuts in a hot dry pan and lightly toast, remove, allow to cool and coarsely chop in a blender.
Place the sugar in a saucepan to caramelize, stir in the peanuts, peanut butter and curry paste and pour in the coconut milk. Add in the cream and simmer for about 10 minutes over medium heat.
Meanwhile, for the vegetables, rinse the broccoli, drain and cut into thin slices. Cut the tofu into 1.5 cm (approximately 1/2 inch) cubes. Rinse, trim and cut the scallions diagonally into narrow rings.
In a wok, heat 2 tablespoons of oil and saute the tofu until golden brown. Remove and set aside, heat the remaining oil in a wok and saute the broccoli with the well-drained bamboo shoots. Pour in the broth and cook for another 4 minutes. Then add the tofu, mix in the scallios and season with soy sauce.
Serve the tofu and vegetables in bowls and add the peanut sauce and soy sauce to taste.
