Peanut-Broccoli Stir-fry

  • LisaMK Posted: 01/19/10
    Worthy of a Special Occasion

    Amazing! Comes together in a snap, cooks fast, tastes WONDERFUL! It's the perfect blend of sweet and spicy, and loaded with veggies! I had to really control myself not to eat half of it myself!! Prepared as written, but ate with a sweet potato instead of rice.

  • heathertup Posted: 01/08/09
    Worthy of a Special Occasion

    I didn't think I liked tofu until this recipe came along! I did extra-firm tofu and it was great. I also did chunky peanut butter as that's what I had and had no issues. The sauce is what really made the dish. So much flavor. Good enough for company if they don't mind one-dish meals. Will make again, for sure.

  • spurl68 Posted: 02/07/10
    Worthy of a Special Occasion

    Have made this several times as written and it's a big hit with the entire family. My daughter requests it! Good way to get kids to eat broccoli.

  • Margareta Posted: 01/17/10
    Worthy of a Special Occasion

    Really tasty, healthy and easy. I prepared exactly as written.

  • WRodgers1 Posted: 12/20/08
    Worthy of a Special Occasion

    Outstanding-tofu, and my 7 year old could not get enough of it!

  • AccidentalBaker Posted: 11/04/10
    Worthy of a Special Occasion

    I made this recipe for lunch and it was very good and easy. I would definitely make this again. I gave it three stars because it's a stir fry recipe and I don't think I would make stir fry for a special occasion, nor do I think it's a recipe that warrants an "oh my, this is good" after every bite, but I would recommend this recipe. I used chicken instead of tofu. Just diced it up and added it to the oil and when it was almost cooked I added the broccoli and carrots. We added a little saracha for some heat, which I will do again. As is, the recipe is good!

  • MrsLSJ Posted: 07/05/11
    Worthy of a Special Occasion

    I have tried this recipe twice. Both times I used chicken instead of tofu and chicken stock instead of vegetable. I also use more cornstarch than the recipe calls for in order to make the sauce thicker. Overall, I think this is a great recipe that we will keep in our repertoire.

  • Onecentinvegas Posted: 01/19/12
    Worthy of a Special Occasion

    This was beyond good. Husband went completely crazy for this. Served with Asian meatloaf and rice. Great meal!

  • steponme Posted: 06/16/12
    Worthy of a Special Occasion

    Very tasty and easy; will make again for meatless meal night (when the husband's not eating) ;)

  • Suzontheridge Posted: 11/28/12
    Worthy of a Special Occasion

    This recipe is perfect for those who are afraid to try tofu.... it is outstanding! We used half of the tofu and even less rice called for to reduce the size of the serving however we kept the veggies and the sauce at the same quantity. We also used a "spicy" chili sauce. The flavour was infused into the tofu quite well. We will for sure be keeping this recipe for repeat performances!

  • rlepere Posted: 02/01/14
    Worthy of a Special Occasion

    Light, fresh, citrus-y.

  • HeidiFann Posted: 02/26/14
    Worthy of a Special Occasion

    I made this today and the flavor was good, but the sauce was much too runny. Next time I will use at least one tablespoon of corn starch. I think a pinch of red pepper flakes would improve the taste as well.

  • daneanp Posted: 10/16/13
    Worthy of a Special Occasion

    Don't like tofu, so made with chicken breast. Really good. Next time I'll exchange the carrots for mushrooms and/or snow peas. The sauce was really delicious.

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