Happy to start the new year with lots of projects, but that means I need to cook fast!
This has been my go-to super fast lunch for awhile now, and I thought I’d share the recipe here. Â It is really easy to make if you have all the ingredients on hand. I usually make just one serving at a time, but you could double or quadruple the recipe pretty easily.
Have you seen the raw broccoli slaw they sell these days in the refrigerated section? Â I still prefer my broccoli cooked, but I love the convenience of having it already washed and sliced thinly for stir fries. Â I par cook the broccoli in the microwave for about 2 minutes with a spritz of water. Â Then I fry it in just a smidgen of sesame oil for flavor in a non-stick pan and add a slice of firm tofu, and an egg white. Â As the white cooks, I break it up along with the tofu and season with a bit of soy sauce. Â Then I stir it all together with a peanut sauce I make. Â You can use this peanut sauceÂ recipe I use for my Asian Chicken Salad with Peanut Noodles, and use as needed. Â Or you could just make a bit of sauce fresh (which I’ve been doing) of some peanut butter, peanut flour, coconut milk, and a bit more soy sauce. Â In the above picture, I added some leftover shirataki noodles to the mix. Â I’m doing a bit of low carbing these days, trying to lose some holiday weight….
Here is the recipe for a single serving:
Easy Broccoli Stir Fry with Peanut Sauce
1 1/2 cups of broccoli slaw (I use Trader Joe’s)
1/2 teaspoon sesame oil
1 slice of firm tofu
1 egg white (I use liquid whites)
2 teaspoons soy sauce, divided
1 teaspoon peanut butter
2 teaspoons peanut flour (alternatively, just use 1 tablespoon of peanut butter for the sauce)
1 tablespoon coconut milk or water
1. Â Steam the broccoli slaw in a bowl in the microwave for about 2 minutes.
2. Â Heat sesame oil in a non-stick pan. Â Add broccoli, tofu, egg white, and 1 teaspoon of soy sauce. Â Let whites harden a bit, then stir together and break up tofu into pieces.
3. Â Remove from heat and set aside. Â In a small bowl, whisk together peanut butter, peanut flour (or just 1 tablespoon peanut butter) with coconut milk or water and the rest of the soy sauce (1 teaspoon).
4. Â Pour over cooked vegetable mixture and stir to incorporate. Â Serve immediately.
Makes 1 serving
And here’s a small “sketch” I did of a dad I saw at Starbucks last weekend — just because…. Â 🙂
See full post here: The Hungry Artist2015-01-09.