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🍽️ Tofu and Broccoli in Peanut Sauce

891 kcal · 30 min · 4 servings

Ingredients

• 120 g unsalted peanuts
• 1 tsp brown sugar
• 2 tbsp peanut butter
• 0.5 tsp red curry paste
• 400 ml coconut milk
• 200 ml whipping cream
• 500 g broccoli
• 500 g tofu (plain)
• 4 spring onions
• 4 tbsp sesame oil
• 150 g bamboo shoots (jar)
• 80 ml vegetable stock
• 3 tbsp soy sauce

Instructions

1. 1. Lightly roast the peanuts in a hot pan without added fat.
2. 2. Remove the peanuts from the pan and let them cool down.
3. 3. Coarsely chop the cooled peanuts in a blender.
4. 4. Caramelize the sugar in a pot.
5. 5. Add the chopped peanuts, peanut butter, and curry paste to the caramelized sugar.
6. 6. Stir the ingredients well.
7. 7. Deglaze the mixture with the coconut milk.
8. 8. Pour in the cream.
9. 9. Simmer the sauce over medium heat for about 10 minutes.
10. 10. Wash the broccoli florets and let them drain.
11. 11. Slice the broccoli into thin pieces.
12. 12. Cut the tofu into cubes with a side length of 1.5 cm.
13. 13. Rinse and clean the spring onions.
14. 14. Slice the spring onions diagonally into thin rings.
15. 15. Heat 2 tablespoons of oil in a wok.
16. 16. Fry the tofu until golden brown on all sides.
17. 17. Remove the tofu from the wok and set it aside.
18. 18. Heat the remaining oil in the wok.
19. 19. Fry the broccoli together with the well-drained bamboo shoots.
20. 20. Pour in the broth.
21. 21. Cook the vegetables for another 4 minutes.
22. 22. Mix the tofu and spring onions with the vegetables.
23. 23. Season the dish with soy sauce.
24. 24. Season the peanut sauce with soy sauce as well.
25. 25. Serve the sauce and vegetables in small bowls.

Nutrition per serving

• kcal: 891
• Protein: 40 g · Fett/Fat: 73 g · Carbs: 20 g