Vegan Thai Tofu & Broccoli
Crisp baked tofu, broccoli, carrots, and baby corn tossed in a rich Thai peanut satay sauce.
Print
Pin
Save
Servings:
Ingredients
- 1 tablespoon safflower or other high-heat oil
- 1 tablespoon reduced-sodium soy sauce or tamari
- 8 ounce package baked tofu cut into narrow strips
- 2 large broccoli crowns cut into bite-sized florets
- 1 cup baby carrots halved lengthwise
- 15 ounce can baby corn drained, reserve ¼ cup liquid
- 8 ounce jar Thai peanut satay sauce or use 1 cup homemade Peanut Sauce
- 2 scallions sliced, plus more for garnish
- ¼ cup fresh cilantro minced, plus more for garnish
- dried hot red pepper flakes to taste
Instructions
- 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 ¼ 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.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
