Main Courses


Broccoli and Tofu in Spicy Peanut Sauce


  • 50ml hot water
  • 2 heaped tablespoons crunchy peanut butter
  • 25ml cider vinegar
  • 2 tablespoons tamari sauce
  • 2 tablespoons blackstrap molasses
  • 1 teaspoon cayenne pepper

Other ingredients:

  • 4 cloves garlic, minced
  • 2 packs tofu, cubed
  • 1kg broccoli, chopped
  • 2 onions, thinly sliced
  • 100g roasted cashews, chopped
  • 2 tablespoons tamari sauce
  • 2 spring onions, finely chopped


  1. In small saucepan, whisk together peanut butter and hot water until you have a uniform mixture.
  2. Whisk in remaining sauce ingredients and set aside.
  3. Stir-fry half the ginger and half the garlic in 2 tbsps of oil.
  4. Add the tofu chunks and stir-fry for 6-8 minutes until chunks are browned on all sides.
  5. Mix with the sauce.
  6. Wipe wok clean and saute the remaining ginger & garlic in 1 tbsp oil.
  7. Add the onions and saute for about 5 mins.
  8. Add chopped broccoli, cashews and tamari; stir-fry until broccoli is bright green.
  9. Pour in the tofu and sauce and add the spring onions.
  10. Heat for 1 minute and serve immediately over rice.

Serves 4