Broccoli with tofu in sweet peanut soy sauce

Ingredients for 2 servings:

• 2 tbsp peanut butter
• 50 ml water
• 50 ml Ketjap Manis (sweet soy sauce)
• ½ lemon(s), juice
• e.g. chili sauce
• e.g. fish sauce
• 1 broccoli
• ½ onion(s)
• 1 garlic clove(s)
• 250g tofu
• some sesame oil
• some peanuts as needed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Asian, vegetarian

Mix the peanut butter with about 50 ml of water. Add the soy sauce and lemon juice. Mix well, season with chili sauce and fish sauce, and set aside. Cut the broccoli into florets. Peel the remaining broccoli stalk and cut into approximately 1 cm thick slices. Blanch these and set aside. Dice the onion, garlic, and tofu and fry in oil (preferably in a wok). Add the peanut-soy sauce and the broccoli florets and let everything simmer for a while. Stir well every now and then. Caution: The broccoli florets should remain firm to the bite, not overcooked. Transfer to a plate and garnish with the broccoli stalk slices (which should be nice and crunchy) and a few peanuts. You can easily vary this dish by using less peanut butter or milk instead of water, for example. Be careful with the fish sauce; it quickly becomes overpowering, but when used correctly, it adds the necessary depth to the dish. If you’d like a side dish, rice is recommended. Note: Strict vegetarians may need to substitute the fish sauce, e.g., with salt.