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    Preparation Time
    20 Mins
    Spice Level  

Tofu, Broccoli & Red Bell Peppers in Peanut Sauceby Cook Gourmet

Rs. 498 Serves 2

This is a quick and easy way to make a well-balanced, delicious meal. Broccoli, red bell peppers and mushrooms are sauteed with tofu in savory peanut sauce. Serve with steamed rice.

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Rs. 498Serves 2

NUTRITIONAmount Per Serving

    • Calories550


    Non Stick Pan

INGREDIENTSPortion for 2

    1 tbsp Peanut oil
    8 Broccoli Flowerets
    1/2 Red Bell Pepper chopped
    1 cup Sliced Mushrooms
    200 gms Cubed Tofu
    1/4 cup Peanut Butter
    1/4 tsp Vegetable Stock Powder
    1 tbsp Vinegar
    1 tbsp Soy Sauce
    2 1/4 tsp Molasses
    1/4 Red Chilly powder
    2 tbsp Chopped Coriander
    1/4 tsp Salt
    1 cup Rice

    Cook Gourmet

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      Cook Steamed Rice Rinse off rice under water to remove starch Take 3 cups (750 ml) of water in an open pan and bring water to the boil. When water has come to the boil stir in rice, along with salt and bring it back to a gentle simmer Cover the pan with a lid and cook for 15-18 minutes under low flame. Drain excess water.


      Prepare Vegetable Broth Mixture While rice cooks, in a saucepan bring 1/4 cup (60 ml) of water to boil, add vegetable stock powder and mix well. Switch off heat and keep aside.


      Prepare Peanut Butter Sauce In a small bowl combine peanut butter, hot vegetable broth, vinegar, soy sauce, molasses and red chilly powder and salt. The mixture will be a bit lumpy as peanut butter may not dissolve, no need to worry as it will get mixed with the sauteed vegetables later.


      Saute Vegetables Heat peanut oil in a non-stick pan over medium-high heat. Saute broccoli, red bell peppers, mushrooms and tofu for 5 minutes.


      Add Peanut Sauce over Sauteed Vegetables Pour over the peanut butter sauce prepared earlier over vegetables. Simmer for 3 to 4 minutes over low flame or until vegetables are tender and crisp. Add fresh coriander. Serve with steamed rice.

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