Vegan Main Dishes/ Vegan Recipes

Thai-Flavored Tofu and Broccoli

Thai broccoli and tofu with peanut satay sauce

Serve this easy recipe of tofu and broccoli in a 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. 

Thai-Flavored Tofu and Broccoli

Serves: 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Thai broccoli and tofu with peanut satay sauce recipe

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