Broccoli and tofu vegetables with peanut sauce

Ingredients for 4 servings:

• 100 g peanuts
• 1 tbsp peanut butter
• 100 g cream or cream cheese
• 1 tsp curry paste
• 1 tsp soy sauce
• 800 g broccoli
• 100 g spring onion(s) or leek greens
• 400 g tofu, firm
• some oil
• 100 ml vegetable stock
• 3 tbsp soy sauce
• 100 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Dice the tofu and marinate in soy sauce. It can also marinate for a few hours. Turn occasionally to allow the tofu to marinate better. Fry the tofu in a little oil until golden brown, then drain on kitchen paper. Trim the broccoli and cut into small pieces. Trim the spring onions or leeks and slice them into thin rings. Sauté the broccoli over high heat. Deglaze with the vegetable stock and cook over medium heat. Stir in the tofu and onions, season with soy sauce. Roughly chop the nuts and roast briefly without fat; do not allow to brown. Deglaze with 100 ml water, stir in the curry paste. Add the cream, simmer uncovered for a while, then season with the soy sauce. Serve the tofu with the peanut sauce. Basmati rice, boiled potatoes, or tagliatelle noodles go well with this.