A plateful of cancer fighting ingredients, designed with deliciousness in mind.
You probably wouldn't want to be a guest at my dinner table. I tend to monopolize the conversation, constantly citing little tidbits about how healthy each bite of food you're eating is.
"Did you know a new study says broccoli has the same beneficial ingredient as in woad, the blue stuff they painted on their faces in Braveheart?" Crunch crunch.
"And did you know tofu is full of cancer fighting ingredients too?" Crunch. Swallow.
"Peanuts contain the same amount of beneficial ingredients as strawberries." Crunch. Crunch. "Plus, I've read that modern peanut farming methods have significantly reduced the risk of aflatoxin poisoning." Swallow.
I am actually quite obnoxious in person.
You too can annoy your loved ones with pedantic dinner conversation, while serving a healthy (and yummy) plate of Broccoli and Tofu with Peanut Sauce. It's easy, and though your kids will not love you especially much for it, they will thank you later. Much later. (But don't talk with your mouth full.)
Tofu with Broccoli and Peanut Sauce
1/2 cup natural peanut butter
3/4 cup hot water
2 tablespoons rice vinegar
2 tablespoons tamari or soy sauce
2 tablespoons molasses or brown rice syrup
Optional: crushed red pepper, a good shake or two
Combine the peanut butter and water; whisk until smooth. Add the remaining ingredients and set aside.
Tofu and Broccoli:
2 tablespoons non-hydrogenated vegetable oil, divided
4 cloves garlic, minced
1 - 2 inch knob of ginger, peeled and minced
1 lb/500 kg tofu, cubed into 1/2 inch/1 cm pieces
1 large or 2 small onions, chopped into bite-sized pieces
2 cups broccoli florets (or you can also include the sliced stem pieces)
1/2 cup peanuts, loosely chopped
1/4 cup minced scallions, for garnish
1/4 cup minced coriander/cilantro leaves, for garnish
Brown rice, cooked
Heat half the vegetable oil in a wok. Add half the garlic and ginger and the tofu. Saute over medium heat until the tofu starts to brown, about 5-10 minutes. Remove tofu from the wok and add to a sauce pan with the peanut sauce. Set aside.
Heat the remaining oil and add the rest of the garlic and ginger, and the onion and broccoli. Stir fry until the broccoli and onion are tender, about 10 minutes, adding the peanuts toward the end.
Meanwhile, heat the tofu and peanut sauce over medium heat.
Scoop the brown rice onto a plate, pile the broccoli mixture and the tofu/peanut sauce mixture on top of the rice and garnish with scallions (green onions) and coriander if desired.
<p><p><p><p><p><p>Tofu and Broccoli with Peanut Sauce</p></p></p></p></p></p>