Thai Peanut Tofu With Broccoli

Thai Peanut Tofu with Broccoli


Serves 4 - 6


1 – 12 ounce packages firm tofu

1 c. brown sugar

1 c. lime juice

1 c. low salt soy sauce

1 ½ c. peanut butter – all natural variety

2 Tbsp. minced garlic

1 tsp. ground ginger

1 tsp. ground tumeric

minced red peppers to taste

1 – 2 bunches broccoli spears


Drain tofu and press with paper towels to remove as much moisture as possible.  Cut into small cubes and set aside. 


Mix remaining ingredients, except for the broccoli in a medium bowl.  Fold in tofu, coating well.  Cover and refrigerate overnight.   (This mixture can be kept for up to one week in the refrigerator before using.)


Place broccoli spears in a large, microwave safe bowl.  Pour Tofu mixture over the broccoli and microwave on high for 3 – 4 minutes, until the broccoli turns brighter green, but is still crisp.  Sprinkle some dry roasted peanuts on top before serving.



This recipe provides gamma –tocopherol from both the tofu and the peanut butter and peanuts.  Make certain you use peanut butter without added fats.  This is readily available in health food stores.  The sauce can be prepared and served with other vegetables, pastas or meats.