Tofu & Vegetables in Light Peanut Sauce

  • Currently 4/5
SOURCE: Fat Free Vegan

Since going vegan, I have learned the wonderful combination that is peanut butter-and-everything. I try not to eat too much peanut butter because it generally isn't the healthiest thing on the planet, but the benefits of all these delicious veggies counteracts the little bit of fat that's in the sauce. Feel free to substitute vegetables according to personal preference.
14 oz extra firm tofu
1 tbsp light soy sauce
1 tbsp vegetable broth
2 carrots
2 medium zucchini
1 pound broccoli
12 basil leaves (to taste)
4 tbsp natural creamy peanut butter
1/2-3/4 cup vegetable broth
1/4 cup non-dairy milk (I use rice milk)
1/8 tsp coconut extract
2 tbsp light soy sauce
1-2 tsp Asian chili sauce
1 tbsp agave nectar
1 tsp lime juice
1. Cut the tofu into cubes. Combine 1 tablespoon soy sauce with 1 tablespoon vegetable broth. Dip the tofu in it, covering all sides with the marinade and allow to soak while you preheat the oven to 400F. When the oven is hot, put the tofu pieces on a non-stick baking sheet and bake for 15 minutes, flip the tofu pieces and then bake for another 15 minutes. Remove from oven.
2. While the tofu is baking, prepare the vegetables and sauce. Slice the carrots on the diagonal, halve the zucchini lengthwise and cut into half-moons. Chop the broccoli into medium-sized florets. Place the vegetables into a large steamer* and steam until tender-crisp. (Actually, stop just a little before you think they're done; they will continue to cook in the residual heat.) During the last minute of steaming, toss the basil leaves on top of the vegetables and steam just long enough to wilt.
3. To make the sauce, heat the peanut butter in a small saucepan over medium heat. Whisk in 1/2 cup vegetable broth. Add the non-dairy milk, coconut extract, remaining soy sauce, chili sauce, and agave nectar, and heat until bubbly. If the mixture seems too thick, add a little more vegetable broth. Add the lime juice just before removing from the heat and serving.
4. To assemble, place 1/4 of the vegetables on each plate. Top with 1/4 of the tofu and drizzle with 1/4 of the sauce.
Makes 4 servings.

* I don't own a vegetable steamer, so I steam the vegetables on the stove. All you need is a pot a colander that can fit within it without touching the bottom. Fill the pot with water that stops just below the colander and boil. Place the vegetables in the colander and cover.
Cuisine   AsianDish   Main Dish
Cooking Method   SteamedMain Ingredient   Tofu/Soy
Style   One Dish MealsPrep Time   less than 15 minutes
Cooking Time   15 to 30 minutes 
Features   Dairy-Free, Vegan, Vegetarian

Vegan Love

Member since Jul 2008

More recipes like this one...