Drain the tofu well and cut it into cubes. Cut the carrot into thin strips, divide the broccoli into small florets and finely grate the ginger.
Heat the olive oil in a large frying pan and fry the tofu until golden brown all over. Then take it out of the pan for a moment.
Add the carrot, broccoli and ginger to the pan and cook over a medium heat until tender-crisp. Add a small splash of water if needed.
Stir the peanut butter with the tamari and a little water until smooth. Add the sauce to the vegetables and warm briefly until creamy.
Return the tofu to the pan and gently mix everything together. Leave to stand briefly and season to taste.
Serve hot, spooning the peanut sauce straight from the pan over the tofu and vegetables.
Good to know
A dish like this doesn't make a fuss and still lands on the table warm and hearty. The sauce is creamy, the vegetables stay crunchy, and the tofu gets a nice colour.
Swaps
Peanut butter → almond butter (also provides unsaturated fatty acids and minerals; contains tree nuts). Tamari → coconut aminos (milder flavour, usually a little less salt). Broccoli → pak choi (also brings fibre and micronutrients). Olive oil → avocado oil (heat-stable, mainly unsaturated fatty acids).
Allergens
Contains soya and peanuts. For children, serve in suitably small, soft pieces; in pregnancy, the ingredients are generally fine as long as they're freshly prepared and well heated.
