Ingredients
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1 cup (250 ml) unsalted Peanuts
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1½ lb (750 g) Broccoli
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2 tbsp Peanut Oil
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1 Shallot
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3 cloves Garlic
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1 tbsp minced fresh Ginger
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½ cup (125 ml) Peanut Butter
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½ cup (125 ml) Soy Sauce
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1 tbsp Sesame Oil
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1 tbsp Sriracha Sauce
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1 to 2 tbsp dark Brown Sugar
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1 tbsp fresh Lime Juice
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½ tsp fresh ground Black Pepper
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1 red Bell Peppers
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12-oz (350-g) pkg firm Tofu
Directions
Steps
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1
Done
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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. |
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2
Done
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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 ½ cup (125 ml) blanching water and set aside. |
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3
Done
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In a large frying pan, heat peanut oil on medium-high heat. Add shallots, garlic, and ginger, and sauté 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. |
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4
Done
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Add bell peppers and tofu to pan. Stir ⅓ peanut sauce into pan. Add ¼ 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 and remainder of peanut sauce. Stir to coat, then toss in whole peanuts. Sprinkle with chopped peanuts before serving. |
