Servings: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 3 tbsp. (45 ml) Peanut butter
- 3 tbsp. (45 ml) Soy sauce
- 3 tbsp. (45 ml) Hoisin sauce
- 2 tsp (10 ml) Rice vinegar
- 1 tsp (5 ml) Sambal oelek
- 1 ¾ cup (430 ml) Unsalted vegetable broth
- 4 cups (280 g) Broccoli florets
- ¼ cup (60 ml) Vegetable oil
- 1 lb. (450 g) Firm tofu, diced
- 1 Green onion, finely chopped
- ¼ cup (40 g) Unsalted roasted peanuts, chopped
Instructions
- Whisk the peanut butter, soy sauce, hoisin, rice vinegar, sambal oelek, pepper, and 1 ¼ cups (310 ml) of broth in a bowl. Set the mixture aside.
- Using a large non-stick skillet over medium heat, cook the broccoli with half the oil for about 3 minutes or until one side is nicely browned. Flip the broccoli over, season it with salt, pour in the remaining broth, and cover. Cook for another 3 minutes until the broccoli is tender and the broth has evaporated. Place the broccoli on a plate, and keep it warm.
- Using the same skillet over medium-high heat, cook the tofu on all sides in the remaining oil until it is nicely browned, for approximately 6 to 8 minutes. Add the peanut sauce, stir to coat the tofu, and gently reduce it for about 5 minutes until it thickens. Adjust the seasoning as needed.
- Serve the tofu in bowls, generously covered with the sauce. Sprinkle green onion and peanuts on top. If desired, serve with broccoli and rice noodles.
Nutrition Facts
Calories: 330 kcal
Net Carbs: 15g
Protein: 18g
Fat: 21g
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Tofu With Peanut Sauce
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.