Tofu and Broccoli in Peanut Sauce

Ingredients

• 120 g unsalted peanuts
• 1 tsp brown sugar
• 2 tbsp peanut butter
• 0.5 tsp red curry paste
• 400 ml coconut milk
• 200 ml heavy cream
• 500 g broccoli
• 500 g natural tofu
• 4 Spring Onions
• 4 tbsp sesame oil
• 150 g bamboo shoots (canned)
• 80 ml vegetable stock
• 3 tbsp Soy sauce

Instructions

1. 1.

   For the peanut sauce, lightly toast the peanuts in a hot pan without fat, remove them, let cool and roughly chop them in a blender.

2. 2.

   Caramelize the sugar in a pot, add the peanuts, peanut butter and curry paste, stir and deglaze with coconut milk. Pour in the cream and simmer over medium heat for about 10 minutes.

3. 3.

   Meanwhile wash the broccoli florets, drain and slice into thin strips. Cut the tofu into 1.5 cm cubes. Rinse the spring onions, trim them and cut diagonally into thin rings.

4. 4.

   Heat 2 tbsp oil in a wok and brown the tofu all around until golden brown. Remove and set aside. Heat the remaining oil in the wok and stir-fry the broccoli with the drained bamboo shoots. Add the broth and cook for another 4 minutes. Then mix in the tofu with the spring onions and season with soy sauce.

5. 5.

   Season the peanut sauce with soy sauce as well, then serve the dish arranged in bowls with the vegetables and sauce on top.