Vegetables and Tofu with Spicy Peanut Sauce

Vegetables and Tofu with Spicy Peanut Sauce
Photo by Scott Phillips


  • 1 small crown broccoli (7 oz.), cut into 1-inch florets
  • ½ cup natural unsalted peanut butter (smooth or chunky)
  • 3 oz. green beans, trimmed and halved crosswise on the diagonal
  • 7 oz. package pressed, baked tofu (regular or Thai flavor), sliced into 1-inch-square pieces, ½ inch thick
  • Kosher salt
  • 2 medium carrots (4 oz.), peeled and cut on the diagonal into 1/3-inch-thick slices
  • 1-½ tsp. Asian chile paste, such as sambal oeleck; more to taste
  • + 2 more ingredients
    • 1 Tbs. soy sauce
    • 4 medium red potatoes (12 oz.), cut into 1/3-inch-thick slices

Put a steamer basket in a large pot and fill the pot with water to just reach the bottom of the basket. Put the potatoes in a single layer in the steamer basket, set the pot over medium-high heat, and bring the water to a boil. Cover the pot and cook for 4 minutes, then carefully remove the lid,...

View full recipe at Fine Cooking


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