Serve this easy dish of tofu and broccoli in a prepared Thai peanut satay sauce over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, strips of red bell pepper, and cherry tomatoes. Thai peanut satay sauce provides a bold flavor and is surprisingly low in calories.
- 1 tbsp safflower or other high-heat oil
- 1 tbsp reduced-sodium soy sauce or tamari
- 1 (8 oz) package baked tofu, cut into narrow strips
- 2 large crowns broccoli, cut into bite-sized florets
- 1 cup baby carrots, halved lengthwise
- 1 (15 oz) can baby corn, drained (reserve 1/4 cup liquid)
- 1 (8 oz) jar Thai peanut satay sauce (or use 1 cup homemade Peanut Sauce)
- 2 scallions, sliced, plus more for garnish
- 1/4 cup fresh cilantro, minced, plus more for garnish
- dried hot red pepper flakes, to taste
- Slowly heat the oil and soy sauce together in a wide skillet, stirring together as they heat. Add the tofu and stir quickly to coat with the liquid. Sauté over medium-high heat until golden-brown and crisp on most sides, about 8 minutes. Remove to a plate.
- Combine the broccoli florets, baby carrots, and baby corn with 1/4 cup of its liquid in a stir-fry pan or large skillet. Cover and steam until the broccoli is bright green and tender-crisp.
- Gently stir in the tofu and Thai peanut satay sauce. Cook over medium heat, stirring, until the sauce covers everything evenly. Remove from the heat.
- Stir in the scallions, cilantro, and red pepper flakes, and serve. Pass around extra scallions and cilantro for topping individual servings, if you’d like.