Last night Aaron made a delicious dinner.  Our friend Meghan had made this for us after we brought one of kids home from Haiti (can't remember which one!) and we loved it.  She made a copy of the recipe and we have been wanting to make this for some time and last night was the perfect night.

This recipe is from the website, so this goes out to my 3 Canadian friends!



1 package firm tofu –

1/4 cup of natural peanut butter

2 tbsp hoisin sauce

2 tbsp rice or cider vinegar

1/4 tsp hot pepper sauce

1 tbsp vegetable oil

2 green onions, chopped

2 garlic cloves, minced

3 cups broccoli florets and chopped peeled stems

1 sweet red pepper, sliced

1 cup bean sprouts

1/4 cup chopped fresh coriander (man at Whole Foods told me this is same as cilantro)

1/4 cup chopped peanuts – we did a whole cup!


Pat tofu dry with paper towels; cut into 1-inch cubes and set aside.

In small bowl, whisk together 1/4 cup water, peanut butter, hoisin sauce, vinegar and hot pepper sauce; set sauce aside.

In large skillet, heat oil over medium-high heat; stir-fry tofu, green onions and garlic until tofu is golden, 3 minutes.

Add broccoli and red pepper; stir fry for 1 minute.  Add 2 tbsp water; cover and steam until broccoli is tender-crisp, 1 minute.  Add peanut sauce; cook, stirring, to heat through, 1 minute.  Sprinkle with bean sprouts, coriander and peanuts.

You will love this!  We served ours over brown rice to make it go further (I have some hungry boys around here!!) and added sliced avacado to the side.  It is so yummy and we were wishing we would have doubled this to have left overs!!  My kids devoured this meal.

Jamie Ivey