This ginger peanut sauce is delicious! Unlike most recipes you’ll find on the Internet, it contains no added sugars—just a few pitted dates!! Add a little hot peppers or hot sauce to spice yours up— or enjoy as is!

peanut-tofu--web

Ingredients
  • 3 tbsp unsweetened peanut butter
  • 2 tsp low sodium soy sauce (or Braggs Amino Acids)
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • 1 tbsp date paste or 2 pitted dates*
  • 2- 15 oz can chickpeas or 1- 14-16 oz package of  extra firm organic tofu
  • 1 cup uncooked quinoa (or brown rice)
  • 2 cups water
  • 2-4 cups raw broccoli
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Instructions
  1. Combine 2 cups water and 1 cup quinoa in a sauce pan and bring to a boil. Reduce the heat once boiling, and then cover the pit to allow the rice to simmer for about 15 minutes.
  2. In a bowl, mix peanut butter, soy sauce, and date paste. Add water to thin, as needed. *If using pitted dates, blend pitted dates, peanut butter, dates, and ~1/4 cup water. Add more water as needed.
  3. In a pan, sauté the mince garlic and ginger. Add this to the peanut sauce.
  4. If using tofu, sauté the tofu first until it starts to brown a bit, then add the peanut sauce. Pour peanut sauce over diced tofu or chickpeas and sauté on low heat for 2-5 minutes.
  5. Wash and chop the broccoli. Sauté in pan until final texture.
  6. Finally, layer all the ingredients on a bowl or plate. Top with fresh cilantro, if desired.

 

Note: You don’t need to use oil to sauté. Try using a small amount of water. Start with about 2 tbsp- 1/4 cup and add more as needed during the cooking process. Avoid using too much water right away, as this will make the food mushy.

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