Tofu and Broccolini in Peanut Sauce

It's really hard for me to decide what my favourite kind of sauce is - freshly made pesto, peanut sauce, or a good (emphasis on the good, because most restaurant ones are not) alfredo sauce. I have a feeling I might have to pick peanut sauce though. Or pesto. But today I have a peanut sauce recipe to share with you so we'll focus on that.

I have my current favourite peanut sauce which I've made many times and love, but I'm still open to trying different variations. This one has hoisin sauce in it. I thought I hated hoisin sauce but it turns out I really love it. And peanut butter + hoisin sauce is really yummy. This makes a great weeknight meal paired with some brown rice. I used broccolini and red peppers, but use whatever you have. Carrots, snowpeas, broccoli, zucchini - anything is delicious covered in peanut sauce. The only thing about this recipe is that we didn't find there was quite enough sauce so next time I'd 1.5x the sauce. But then I love saucy things.

If this sounds good, you might also like:
Udon Noodles with Peanut Sauce and Seitan
Pear and Curry Pasta
Indian Stir Fried Cabbage
Szechuan Tofu Triangles in Triple Pepper Sauce

Tofu and Broccoli in Peanut Sauce
Adapted from Canadian Living

1 pkg (425 g) firm tofu
1/4 cup natural peanut butter
2 tbsp hoisin sauce
2 tbsp rice vinegar or cider vinegar
1 tsp oil
6 cloves garlic, minced
3 cups broccolini, chopped
2 sweet red peppers, diced
2 green onions, chopped

Pat tofu dry with paper towel; cut into 1-inch (2.5 cm) cubes. Set aside.

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

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

Add broccolini and red pepper; stir-fry for 1 minute. Add 2 tbsp (25 mL) water; cover and steam until broccolini is tender-crisp, 1 minute. Add peanut sauce; cook, stirring, to heat through, 1 minute. Sprinkle with green onions.