Vegan tofu in a sweet peanut sauce with steamed broccoli is an Asian-inspired dish that is super quick and easy to prepare. And very satisfying with its sweet, umami flavours!
Serve your sweet peanut tofu with rice, stir fry vegetables or noodles. Or all three!
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My sweet peanut sauce is inspired by the traditional Asian peanut or satay sauces.
Traditionally Asian peanut sauces would be prepared by grinding roasted peanuts in a pestle and mortar to achieve a rustic peanut butter style base.
However, it is common in Western countries to use already prepared peanut butter as I have done with this recipe.
I have used Biona organic peanut butter which I source on Amazon UK in a huge 1 kg bucket. It tastes good and lasts ages!
Vegan Tofu in a Sweet Peanut Sauce with Steamed Broccoli
This recipe uses 1 tbsp of coconut oil and 1 tsp of sesame oil.
I have purposefully kept the oil down as it is mainly for added flavour.
However, if needed replace the coconut oil with 1/2 cup of vegetable stock and the sesame oil with 2 tsp of toasted sesame seeds and 1 tsp of water.
This recipe is gluten-free. Although, if using vegetable stock in place of the coconut oil then ensure your stock in gf.
- Deep-sided saute pan/fry pan for the tofu and sauce.
- Saucepan with vegetable steamer insert. Or just use a saucepan and lid.
- 1 head broccoli about 400g 2-3 cups. Sliced into florets. Alternatively use and prepare your choice of accompanying vegetable.
- 1 pack tofu firm. About 350g.
- 1 tbsp coconut oil or 1/2 cup vegetable stock if following an oil-free diet.
- 65 grams peanut butter 1/4 cup
- 2 tbsp tamari Tamari is gluten-free and lower in sodium. Alternatively use soy sauce
- 5 tbsp maple syrup Alternatively use a sweetener of your choice such as date/agave syrup, coconut/date sugar.
- 1 tsp sesame oil or use a few tsp of toasted sesame seeds and add an extra tsp of water.
- ½ tsp chilli flakes
- 1 tbsp ginger grated. Or 1 tsp dried ginger.
- 2 tbsp water
- If necessary squeeze the water out of your tofu. Some tofu brands only need a little pat with a tea towel or kitchen paper while others may need a plate gently pressed on top of the tofu to remove excess liquid.
- Slice the tofu into bitesize or larger cubes.
- Cook the tofu in the coconut oil for 10-15 minutes until the tofu has some colour.Meanwhile prepare the sauce by mixing everything together and set aside.Put the broccoli on to steam cook. Broccoli tastes better if its still got a bite so steaming will only take about 5 minutes.Or cook the broccoli in a little water, with the lid on a saucepan, and allow the steam that arises to steam-cook the broccoli.
- Once the tofu is ready the sauce can be added.The sauce only needs heated through as it mixes with the tofu, so remove from the heat as you mix.Any longer may cause the sauce to thicken up too much. But don't worry if that happens it doesn't affect the taste!Just mix through the sauce when your accompaniments are cooked and your good to go.
Vegan Tofu in a Sweet Peanut Sauce with Steamed Broccoli Recipe Notes
- Leftovers will keep fresh in the fridge for up to 3 days. Although I can guarantee there won’t be any!
- Enjoy cold as an extra super-tasty snack, or add a little water to loosen up the sauce and gently heat through until piping hot.
- Sprinkle some toasted sesame seeds over your finished dish.
- Garnish with some chopped green onions, or spring onions as we call them in the UK, over the finished meal.
- Sprinkle a few crushed peanuts over the finished tofu.
- Prefer almond butter? Replace the peanut butter for almond butter and sprinkle a few toasted almonds over before serving.
- For those who prefer extra spicy dishes add some slices of fresh chilli or an extra grinding of chilli flakes while serving!
- Serve your tofu with your choice of rice, noodles, stir-fry or steamed vegetables, spring rolls, etc. Or as an extra component for your Buddha bowl.
- I served my family’s tofu with some steamed carrot sticks, steamed broccoli, fresh baby spinach and wholegrain rice.
- Or prepare your sweet peanut tofu dish in advance and then use it as a filling for a yummy lunchtime tortilla wrap! Keep your filled tortillas fresh by wrapping in some parchment/baking paper or kitchen foil, and storing in the fridge for up to 3 days.
Looking for more tasty, quick and easy fake-away vegan, plant-based meal ideas?
And my vegan loaded black bean potato wedges. With an easy guacamole recipe. So good!
Reducing the salt in your diet?
Try this tasty seasoning. I use it on almost everything!