Vegetarian · Everyday cooking

Tofu & Broccoli Peanut Skillet

Golden tofu and crisp-tender broccoli coated in a tangy peanut and ginger sauce.

By CarbPortion · AI-assisted recipe

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Prep: 20 min
Cook & rest: 20 min
Total: 40 min
Servings: 4
Method: Stovetop

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Original recipe: 4 servings.

Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.

FOR 4 servings

Ingredients

Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.

Firm tofudrained and patted dry, cubed700 g
Broccolismall florets and sliced stems650 g
Peanut buttersmooth, unsweetened65 g
Soy sauceShoyu, soy & wheat30 g
Lemon juiceRaw30 g
WaterDrinking water140 g
Olive oilSalad or cooking oil25 g
Gingergrated20 g
Garlicminced10 g
Sesame seedsWhole, dried15 g

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STEP BY STEP

Let’s make it.

Pat the tofu very dry and cut into 2 cm cubes. Whisk the peanut butter, soy sauce, lemon juice and half the water into a smooth sauce.
Heat the oil in a wide nonstick skillet over medium-high heat. Add the tofu in one layer and cook for 8–10 minutes, turning to brown several sides. Transfer to a plate.
Add the broccoli and remaining water to the pan. Cover and steam for 4–5 minutes, until just tender, then uncover to evaporate any remaining water.
Add the ginger and garlic and stir for 30 seconds. Return the tofu, pour in the peanut sauce and toss over low heat for 2–3 minutes.
Divide into 4 servings and scatter with the sesame seeds. Include all the sauce in the portions.

Kitchen notes

The nutrient record is for firm calcium-set tofu; softer or differently prepared tofu can have different values.

ESTIMATED · PER EQUAL SERVING

What’s in your portion?

Total carbs: 22.8 g
Fiber: 9.7 g
Carbs − fiber: 13 g
Protein: 40 g
Fat: 32.4 g
Energy: 495 kcal

Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.

Sources & calculation

Use a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗

CARBPORTION · TAKE IT TO THE SHOP

Shopping list

Tofu & Broccoli Peanut Skillet

For 4 servings

Vegetables

BroccoliRaw650 g
GarlicRaw10 g
GingerRaw20 g

Fruit & berries

Lemon juiceRaw30 g

Oils & fats

Olive oilSalad or cooking oil25 g

Nuts & seeds

Peanut butterSmooth, without salt65 g
Sesame seedsWhole, dried15 g

Plant proteins

Firm tofuRaw, calcium-set firm tofu700 g

Sauces & pantry

Soy sauceShoyu, soy & wheat30 g

Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.

CarbPortion · /recipes/tofu-broccoli-peanut-skillet/

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