This icon means that this recipe is a starch-based dish. Pasta, rice, potatoes, legumes, cereals and flour-based preparations The symbol on the icon means that this recipe is richer than others in calories, salt, total fat and/or saturated fat. See all icons

Tofu and vegetables with peanut sauce

Grated carrots


Total: 20 min


10 min


10 min


1 serving
  • 100 g Tofu
  • 100 g Broccoli
  • 1 Carrots
  • 0.5 Red peppers
  • 2 Button mushroom
  • 20 g Peanut paste
  • 1.5 tablespoon Brown sugar
  • 1 pinch Cayenne
  • 5 mL Soy sauce
  • 15 mL rice vinegar
  • 15 mL Peanut oil
  • 15 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Wash, brush and grate the carrots.
  • In a salad bowl, season them with 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar.
  • Add salt and pepper. Set aside.
  • Cut the tofu into 2 cm cubes.
  • Wash the broccoli, the pepper and the mushrooms and thinly slice them.
  • In a frying pan, heat the peanut oil over medium heat and fry the broccoli, the pepper, the mushrooms and the tofu for 5 minutes.
  • In a bowl, mix the peanut butter, 30 ml of warm water, the rice vinegar, the soy sauce, the sugar and the cayenne pepper.
  • Pour this mix on the tofu and the vegetables. Let it simmer for 3-5 minutes.
  • The vegetables must be soft but crunchy.
  • Immediately serve the tofu and vegetables with peanut sauce along with grated carrots.

Recipe tips

  • This is not a starchy dish, so be sure to include grain products in your other meals of the day.