The famous peanut chicken takes a “vegetarian turn”! Instead of protein, we use tofu, which is browned in a pan, then covered with a creamy peanut butter sauce.
Prep Time: 25 minutes
Cook Time: 30 minutes
Difficulty: easy
Serves: 4
Type: vegetarian, gluten-free, nut-free, lactose-free, egg-free
Ingredients
- 3 tbsp. peanut butter
- 3 tbsp. sodium-reduced soy sauce
- 3 tbsp. hoisin sauce
- 2 tsp. rice vinegar
- 1 1/4 cups vegetable broth (310 ml)
- 1 zucchini, cubed
- 1/4 cup vegetable oil (60 ml)
- 1 lb firm tofu, diced (450 g)
- 1 green onion, finely chopped
- 1/4 cup unsalted roasted peanuts, crushed (optional) (40 g)
Instructions
In a bowl, whisk together peanut butter, soy sauce, hoisin sauce, rice vinegar and 1 1/4 cups (310 ml) of the broth. Season with pepper and set aside.
In a large nonstick skillet over medium heat, brown the tofu on all sides in the oil until nicely colored, 6 to 8 minutes. Add diced zucchini and green onion (save a little for garnish). Stir for 2-3 minutes.
Pour over sauce. Coat tofu well with sauce and reduce slightly for 5 minutes to thicken sauce. Adjust seasoning.
Serve tofu in bowls. Generously coat with sauce. Sprinkle with green onion and peanuts. Serve with rice noodles, if desired.
Enjoy!
