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Thai Style Tofu with Broccoli and Peanut Sauce

What you need: 

1/2 cup coconut milk
1/2 cup organic peanut butter
1-3 tablespoons of sweetener (I like maple syrup) to taste
1/8-1/4 teaspoon cayenne pepper, dependent upon how spicy you want it
1 clove finely minced garlic
1 teaspoon fresh minced cilantro
1/4 teaspoon ginger powder
dash of red pepper flakes
2 teaspoon fresh lime juice
1 cup fresh broccoli florets, lightly steamed
1 package of Thai style tofu, cut into 1/4 in. thick slices (Sunergia foods makes an excellent one) or tofu that has been marinated with fresh ginger, lime juice, fresh garlic and cayenne pepper
1 tablespoon olive oil
1 cup cooked brown rice

What you do: 

To prepare peanut sauce, combine coconut milk, peanut butter, sweetener, pepper, garlic, cilantro, ginger, red pepper flakes and lime juice. Mix well and heat over low flame until warm. For tofu, brush with a bit of olive oil and broil for 3-5 minutes, watching carefully until golden brown. Cut browned tofu into triangles and toss with broccoli and peanut sauce. Serve over brown rice.
This is such a delicious dish!

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


I used the peanut sauce recipe for a thai pizza, it was delicious! I even used chunky peanut butter instead of creamy, and it turned out so great!!!


REALLY REALLY YUMMY! we didn't have coconut milk but soymilk was a fine substitute, we also used about 2 tbs chili paste instead of peppers, but we LOVE super super spicy. a great recipe! thanks for sharing!! ;)b


mmmm I made a version of this sauce for dinner last  night, and it was a big hit.
I had approx. half a tin of coconut left over in the fridge, so it was handy to use that up, though it probably ended up being a little more coconut-y and a little less peanut-y because my ratio was a bit screwed, but it was still super tasty.
Didn't put any chilli in because it needed to be family-friendly, but I definitely would if I were making it just for my husband and myself.
Oh, and we had it with a great big mixed vege stirfry, and over flat noodles... yum...


This was inedible for me, sorry to be the voice of dissent.  Possibly due to my using natural peanut butter (read: peanuts are the only ingredient), but it was way too peanut butter-y and had very little other flavor.  Tried to save it by adding asian chili garlic sauce, but it only could help so much.  It was very thick, but I was afraid of cutting it with more coconut milk due to the richness that was already too much. 

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