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, and strips of red bell pepper and cherry tomatoes. Thai peanut satay sauce provides a bold flavor and is surprisingly low in calories.
- 8-ounce package baked tofu, cut into narrow strips
- 1 tablespoon safflower or other high-heat oil
- 1 tablespoon reduced-sodium soy sauce or tamari
- 2 large crowns broccoli, cut into bite-sized florets
- 1 cup baby carrots, halved lengthwise
- 15-ounce can baby corn, drained (reserve 1/4 cup liquid)
- 8-ounce jar Thai peanut satay sauce (or use 1 cup homemade Peanut Sauce)
- 2 scallions, sliced, plus more for garnish
- 1/4 cup minced fresh cilantro, 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 just until the broccoli is bright green and tender-crisp.
Gently stir in the tofu dice and 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.