Peanut-Broccoli Stir-fry

Peanut-Broccoli Stir-fry Recipe
Jennifer Davick; Buffy Hargett; Vanessa McNeil Rocchio

Recipe from

Southern Living

Recipe Time

Prep: 30 Minutes
Cook: 10 Minutes
Stand: 55 Minutes

Nutritional Information

Calories 400
Caloriesfromfat 0.0 %
Fat 13 g
Satfat 2.1 g
Monofat 3.8 g
Polyfat 2.7 g
Protein 15.3 g
Carbohydrate 58 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 633 mg
Calcium 188 mg


1 (16-oz.) package firm tofu
2 cups uncooked brown rice
1/2 teaspoon salt
1 1/2 cups vegetable broth
1 tablespoon light brown sugar
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 tablespoon lite soy sauce
1 teaspoon grated fresh ginger
3/4 teaspoon cornstarch
1 tablespoon peanut or vegetable oil
1 teaspoon dark sesame oil
2 cups fresh broccoli florets
1 cup carrot sticks
2 tablespoons chopped peanuts
Garnish: lime wedges


1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes.

2. Prepare rice according to package directions, adding 1/2 tsp. salt.

3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.

4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 2 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.

January 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note