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Ginger Peanut Tofu Stir-Fry with Broccoli and Brown Rice Recipe

Ginger Peanut Tofu Stir-Fry with Broccoli and Brown Rice recipe


This is a yummy dish with tofu, broccoli, and brown rice. The tofu is cooked until it's crispy. Then, we mix it with a tasty peanut sauce. We eat it with rice and broccoli. It's a healthy and filling meal.


1 1/2 cups brown rice
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon chili garlic sauce
1/4 cup natural peanut butter
3 tablespoons water
2 tablespoons toasted sesame oil, divided
3 x (12 oz) packages extra firm tofu, pressed and cut into cubes
3 medium carrots, peeled and sliced
1 large head of broccoli, cut into florets
3 cloves garlic, minced
3 x 1 inch pieces ginger root, minced
1 tablespoon olive oil
Sesame seeds for garnish


Cook the brown rice according to package instructions.
In a small bowl, whisk together soy sauce, honey, chili garlic sauce, peanut butter, and water to create the peanut sauce. Set aside.
In a large bowl, mix 1 tablespoon of sesame oil with the cubed tofu until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Add the tofu and cook until golden brown on all sides, about 10 minutes. Remove tofu from skillet and set aside.
In the same skillet, add the remaining tablespoon of sesame oil. Add the carrots and broccoli and stir-fry until they are tender, about 5 minutes.
Add the minced garlic and ginger to the skillet with the vegetables and cook for another 2 minutes.
Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the tofu and vegetables and stir to combine. Cook for another 3 minutes until everything is heated through.
Serve the tofu and vegetable stir-fry over the cooked brown rice. Garnish with sesame seeds.

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