Easy Broccoli Stir Fry with Peanut Sauce for the Busy Person

Not the prettiest but oh so delicious!

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. 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? I still prefer my broccoli cooked, but I love the convenience of having it already washed and sliced thinly for stir fries. I par cook the broccoli in the microwave for about 2 minutes with a spritz of water. 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. As the white cooks, I break it up along with the tofu and season with a bit of soy sauce. Then I stir it all together with a peanut sauce I make. You can use this peanut sauce recipe I use for my Asian Chicken Salad with Peanut Noodles, and use as needed. 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. In the above picture, I added some leftover shirataki noodles to the mix. 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

For sauce:

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. Steam the broccoli slaw in a bowl in the microwave for about 2 minutes.

2. Heat sesame oil in a non-stick pan. Add broccoli, tofu, egg white, and 1 teaspoon of soy sauce. Let whites harden a bit, then stir together and break up tofu into pieces.

3. Remove from heat and set aside. 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. Pour over cooked vegetable mixture and stir to incorporate. Serve immediately.

Makes 1 serving

And here’s a small “sketch” I did of a dad I saw at Starbucks last weekend — just because…. 🙂