Tofu Satay with Peanut Sauce

and broccoli

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Wheat, Peanuts, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Let us open our atlas to the country of Indonesia, from where satay hails. There's a wide variety of satay to sample, but the most common thread: a sauce made of peanut and soy. We've done our own satay spin here, marinating the tofu in a mix of soy, ginger, sugar, and turmeric and then adding the peanut sauce as a final touch. Close the atlas now, and get ready; wherever this meal is from, it's delicious and waiting for you.

In Your Box (serves 2)

  • ¾ cup Jasmine Rice
  • Info
    12 oz. Extra Firm Tofu
  • 1 Lime
  • 8 oz. Broccoli Florets
  • 2 Garlic Cloves
  • 2 tsp. Chopped Ginger
  • Info
    ⅕ fl. oz. Tamari Soy Sauce
  • 1 tsp. Sugar
  • ½ tsp. Turmeric
  • Info
    2 fl. oz. Peanut Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    688
  • Carbohydrates
    87g
  • Fat
    27g
  • Protein
    27g
  • Sodium
    1442mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook the Rice

    Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and fluff rice. Cover again and set aside. While rice cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Line a plate with a paper towel. Cut tofu into six pieces across width. Place on towel-lined plate, cover with paper towel, and press to remove excess moisture. Set aside to allow as much moisture as possible to be removed. Zest and halve lime. Quarter one half and juice remaining half. Cut broccoli into large bite-sized pieces. Mince garlic.

  • 3

    Marinate the Tofu

    In a large mixing bowl combine 1½ Tbsp. lime juice, ginger, soy sauce, sugar, turmeric, and ¼ tsp. salt. Stir until sugar is dissolved. Add tofu to bowl and toss to coat evenly. Marinate at least 5 minutes. While tofu marinates, cook broccoli.

  • 4

    Cook the Broccoli

    Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil and broccoli to hot pan. Stir occasionally until lightly charred, 3-4 minutes. Add garlic and ⅓ cup water. Cook until water evaporates and broccoli is tender, 3-4 minutes. If broccoli needs more time, add an additional ¼ cup water as needed. Remove from burner and season with ¼ tsp. salt. Remove broccoli to a plate. Wipe pan clean and reserve.

  • 5

    Cook the Tofu

    Return pan used to cook broccoli to medium heat. Add 1 Tbsp. olive oil and tofu to hot pan. Discard excess marinade. Cook undisturbed until lightly browned and warmed through, 2-3 minutes per side. Plate dish as pictured on front of card, garnishing with peanut sauce, ½ tsp. lime zest, and lime wedges. Bon appétit!

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