This recipe has a lot of ingredients but is SUPER easy to make.
1 pound broccoli
¾ pound cauliflower
1 red pepper
¼ cup peanut oil
1 ½ tablespoons minced garlic
1 teaspoon sugar
2 tablespoons rice wine vinegar
3 tablespoons peanut butter
¼ teaspoon hot red pepper flakes, optional
½ cup vegetable broth (chicken broth may be substituted)
14 oz. firm tofu, cut into 1-inch cubes
Separate broccoli and cauliflower into florets. Seed and de-vein pepper and cut into strips. Heat a wok or deep, heavy skillet. Add oil and heat until very hot. Add broccoli, cauliflower and garlic, and stir-fry for 3 minutes. Stir in red pepper.
Whisk together oil, garlic, sugar vinegar and peanut butter in a small bowl or measuring cup. Add to the pan. Stir in the broth and tofu. Cover and let simmer for 2-3 minutes, until vegetables are desired tenderness. Serve with rice.
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