An easy-to-make vegetarian dish featuring tofu, zucchini and an Asian-style sauce with peanut butter!
Prep Time: 15 minutes
Cooking Time: 10 minutes
Difficulty: easy
Yield: 4 servings
Ingredients
- 3/4 cup vegetable broth (180 ml)
- 2 tbsp. peanut butter
- 1 tbsp. hoisin sauce
- 1 tbsp. soy sauce
- 1 lb firm tofu, cubed (450 g)
- cornstarch
- 1/4 cup vegetable oil (60 ml)
- 2 zucchinis, cubed
- 2 tsp fresh ginger, finely grated
- 1 clove garlic, finely grated
- 2 tbsp. peanuts, roasted and crushed
Instructions
In a bowl, whisk together broth, peanut butter, hoisin sauce and soy sauce. Set aside.
Cut the tofu into cubes and roll each one in cornstarch. Place the cubes on a plate.
Heat oil in a frying pan and brown tofu cubes on all sides until golden. Pour onto a plate. Set aside to cool.
In the same pan over medium-high heat, soften the zucchini in the oil until they begin to brown. Season with salt and pepper.
Add ginger and garlic. Continue cooking for 1 minute.
Pour in broth mixture. Continue cooking for 2 minutes, or until sauce thickens and zucchini is tender.
Continue cooking for 1 minute, stirring gently. Garnish with peanuts and tofu cubes.
