This is one of the meals I make on the fly and add a pinch of this and a dash of that. Hopefully I’ll have the ingredient amounts correct. You can add other veggies for variety. I like this meal because it is relatively simple to make and it lasts for a few nights. I find myself eating this quite a bit when Hubby works nights. Hope you enjoy it as much as I do.
- 1 tablespoon sesame oil
- 1-8oz package of firm tofu, cubed
- 6 tablespoons soy sauce, divided
- 1 tablespoon of freshly minced ginger
- 1 clove minced garlic
- 3 teaspoon Sriracha sauce, divided
- 1-16oz bag of frozen broccoli
- 3/4 cup water, divided
- 2 tablespoons brown sugar
- 6 tablespoons natural peanut butter
- 8 oz of whole grain spaghetti
Add sesame oil to a large skillet, rotating to coat skillet. Set to medium heat. Drain package of tofu and then empty content onto a paper towel lined plate. Cover with another paper towel and lightly press down to absorb excess water. Add tofu to skillet, stir every few minutes.
In a small bowl combine 4 tablespoons of soy sauce, ginger, 1 teaspoon of Sriracha sauce and garlic. Whisk until blended, then set aside.
Once tofu starts to brown, add the soy sauce mixture to the skillet. When the soy sauce mixture is nearly absorbed, add the bag of frozen broccoli to the skillet. Add 1/4 cup of water and cover.
To make the spicy peanut sauce, combine brown sugar, 1/2 cup water, peanut butter, 2 teaspoons Sriracha sauce, 2 tablespoons soy sauce. Stir with a whisk.
In a sauce pan bring water to a boil to prepare spaghetti. Cook spaghetti until soft. (boy, I’d be a really bad cook book writer, huh?)
The broccoli tofu mix should be heated thoroughly after 12 to 15 minutes. Remove from heat. Add cooked spaghetti to the skillet and stir.
Makes 4 servings. Top with peanut sauce. Store leftovers in an air-tight container. This dish will last for several days in the refrigerator and is easy to reheat and serve.