Broccoli and tofu stir-fry with peanut sauce

Ingredients for 4 servings:

• 1 tsp brown sugar
• ½ tsp curry paste, red
• 1 tbsp peanut butter
• 100 g peanuts, roasted, coarsely chopped
• 400 ml coconut milk
• 100 ml cream
• e.g. soy sauce
• 4 spring onions
• 400 g tofu, firm
• 7 tbsp oil
• 800 g broccoli florets
• 100 ml vegetable stock

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Caramelize the sugar over medium heat. Stir in the curry paste, peanut butter, coarsely crushed peanuts, coconut milk, and about 100 ml of water. Bring to a boil, add the cream, and simmer uncovered for 10 minutes. Finally, season with soy sauce. Slice the spring onions diagonally and dice the tofu. Heat 4 tablespoons of oil in a wok and fry the tofu until golden brown. Drain on kitchen paper. Discard the fat. Heat 3 tablespoons of oil and fry the broccoli over high heat for about 4 minutes, then deglaze with the vegetable stock. Cook over medium heat for 3 minutes. Stir in the tofu and spring onions, season with soy sauce, and cook for a further 2 minutes. Serve the peanut sauce with the vegetables. Basmati rice goes very well with this dish.