Easy broccoli stir fry with peanut sauce

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Easy-broccoli-stir-fry-with-peanut-sauce

Welcome back, friends!

Sorry about the hiatus between posts — I’m in the middle of a miniature life overhaul these days, and a lot of things seem to be up in the air. Lately, I’ve spent more time than is healthy with Craigslist searches and various versions of my CV, and it was starting to show. I hadn’t noticed that I’d been a touch on the cranky side until I briefly considered murdering the 106th person who told me Don’t worry about it, you’re still young; there’s plenty of time for things to sort themselves out.

Given that I’m not really a killer at heart (unless it’s really, really early in the mornings), I decided that it might be time to step back, take a deep breath, and stop taking everything so seriously. Also, that I should probably eat something other than chocolate chips. What resulted was a no-stress stir fry, complete with a thick peanut sauce and — because why not? — speech bubbles for every photograph accompanying this recipe. Down with decorum! Down with my cover letters! Today, we feast!

Easy-broccoli-stir-fry-with-peanut-sauce

You heard the pan! (I’m going to pause and wait for the groan when you all realize what an awful pun that was.) Let’s all just say Heck yes and get on with things. Are you with me? Well, you should be, because we’re talking a hot, sweet, salty, spicy pan full of excellence in under ten minutes. Okay — under forty if you’re making rice to go with it (but honestly people, rice basically cooks itself, so let’s not quibble about the details).

Easy-broccoli-stir-fry-with-peanut-sauce

Super-easy broccoli stir-fry with peanut sauce

Adapted from the brilliant Mollie Katzen’s Enchanted Broccoli Forest cookbook.

Serves 2-3

Note: You may use whatever kind of tofu you’d like here, and cook it however you choose. I’ve just been using a lot of Ying Ying’s lately because I find that their tofu has a great texture and flavour, it comes in packages that are a handy size if you’re cooking for one (as I usually am), and it’s already been cooked, so I don’t have to worry about the endless draining process as I would with other tofu. And by the by, if you eat chicken, you could totally swap that in for the tofu — just make sure to actually cook it and not just warm it through as I do with the tofu here!

Ingredients:

  • cooked brown rice (as much or as little as you’d like)
  • 1/2 cup natural peanut butter
  • 1/2 cup just-boiled water
  • 1/4 cup apple cider vinegar
  • 2 Tbs soy sauce
  • 2 Tbs molasses
  • powdered cayenne (or hot sauce) to taste
  • 1 tsp sesame oil (optional)
  • 2 tsp freshly grated ginger (optional)
  • 1 Tbs extra-virgin olive oil
  • 1/2 large onion, chopped
  • 3 cloves of garlic, diced
  • 3 medium heads of broccoli, chopped into florets (about 6 cups)
  • stems of the broccoli, sliced into thin coins
  • 1 package Ying Ying tofu (the miso or sweet & sour flavours work well here), or any pre-cooked, marinated tofu of your choice.

1. Make the sauce in a medium-sized bowl. Whisk together the hot water and the peanut butter until smooth. Stir in the vinegar, soy, molasses, sesame oil, and ginger. Add the cayenne to taste. Set the sauce aside.

2. In a large frying pan or wok, heat the olive oil on high heat. Reduce to medium-high, add the onion, and cook for 4 minutes, or until softened. Add the garlic and cook for 1 minute. Add the broccoli florets and stems, and saute for another 5 minutes or so, or until the florets are bright green and tender. (You can always add a splash of water to the pan if the veggies seem to be drying out too fast.) Add the tofu and stir until heated through.

3. Turn off the heat, but with the pan still on the burner, add the peanut sauce, and stir until the sauce is warmed through. Serve right away, with the rice on the side.

Easy-broccoli-stir-fry-with-peanut-sauce

4. Relax, okay?

xo,

A

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9 Responses to “Easy broccoli stir fry with peanut sauce”

  1. Jordan April 14, 2013 at 6:24 PM #

    I think even *I* might be able to make this…

    • onetoughcookie April 18, 2013 at 1:35 AM #

      Oh Jordan, I am confidant that you could pull it off with your eyes closed!

  2. Katie April 12, 2013 at 12:59 PM #

    Just made it with chicken! Delicious!

    • onetoughcookie April 18, 2013 at 1:35 AM #

      I’m so glad!

  3. Elsa April 11, 2013 at 5:32 PM #

    I was missing you! I was thinking it was kind of quiet from your end! Hope you get things sorted out with no more stress! Broccoli and peanut sauce — I’m off to buy broccoli!
    Elsa.

    • onetoughcookie April 18, 2013 at 1:35 AM #

      Hope it all turned out!

  4. Janice April 11, 2013 at 4:57 PM #

    Love this recipe presentation and sending good vibes your way!

    • onetoughcookie April 18, 2013 at 1:35 AM #

      Thanks, Janice!

  5. julia April 11, 2013 at 3:04 PM #

    YUM.