This quick, easy, and delicious recipe is from Emily Wight’s new cookbook “WELL FED, FLAT BROKE”.
Vegetable-based dishes during the week will save you time and money. But meatless mains need not be austere – combining quick-cooking ingredients with bold flavours will result in tasty, satisfying dinners that come together in almost no time. This recipe is kid-friendly; even my picky eater is on board with this peanutty weeknight meal.
- 1 cup (250 mL) unsalted peanuts
- 11/2 lb (750 g) broccoli, chopped into bite-sized pieces
- 2 tbsp canola oil
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1/2 cup (125 mL) peanut butter
- 1/2 cup (125 mL) soy sauce
- 1 tbsp sesame oil
- 1 tbsp Sriracha or favorite hot sauce,to taste
- 1 to 2 tbsp dark brown
- 1 tbsp fresh lime juice
- 1/2 tsp fresh ground pepper
- 1 red bell pepper, diced
- 12-oz (350-g) pkg firm tofu, cubed
In a dry frying pan on medium heat, toast peanuts, and watch them diligently. In 3 to 4 minutes, when they start to smell like roasted peanuts, turn golden, and sweat, remove from heat and set aside. Divide into two piles and chop one pile.
Blanch broccoli by plunging it into a pot of boiling water. Boil for 2 minutes, then remove immediately and immerse in ice water for 1 minute. Reserve 1/2 cup (125 mL) blanching water and set aside.
In a large frying pan, heat peanut oil on medium-high heat. Add shallots, garlic, and ginger, and saute until just golden, about 2 minutes. In a bowl, combine peanut butter, soy sauce, sesame oil,
Sriracha, sugar, and lime juice. Taste. If it needs more sugar, add more. Add pepper and taste again. If it needs to be spicier, add more Sriracha.
Add bell peppers and tofu to pan. Stir peanut sauce into pan. Add 1/4 cup (60 mL) blanching water; if it is still too thick, add more water, 1 tbsp at a time, to thin. Cook until peppers have softened, about 2 minutes. Add broccoli. Stir to coat, then toss in whole peanuts. Sprinkle with chopped peanuts before serving.