Cooking Instructions

Follow these steps for perfect results

Ingredients

0/7 checked
4
servings
29 oz

fat-free, less-sodium chicken broth

2.9 oz

peanut salad dressing mix

4 cup

broccoli florets

small

1 cup

red bell pepper

chopped

12.3 oz

extra-firm tofu

drained and cubed

4 cup

basmati rice

hot cooked

2 tbsp

fresh cilantro

chopped

Step 1
~4 min

Combine chicken broth and peanut salad dressing mix in a large saucepan.

Step 2
~4 min

Bring the mixture to a boil.

Step 3
~4 min

Add broccoli florets, chopped red bell pepper, and cubed tofu to the saucepan.

Step 4
~4 min

Reduce heat to low and simmer for 10 minutes.

Step 5
~4 min

Serve the soup over hot cooked basmati rice.

Step 6
~4 min

Garnish each serving with chopped fresh cilantro, if desired.

Pro Tips & Suggestions

Expert advice for the best results

Add a squeeze of lime juice for extra tang.

Adjust the amount of peanut dressing mix to taste.

For a spicier soup, add a pinch of red pepper flakes.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

10 minutes

Batch Cooking
Friendly
Make Ahead

Soup can be made 1-2 days in advance.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Low
Smell Intensity
Medium
Noise Level
Low
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with a side of crusty bread.

Pair with a simple green salad.

Perfect Pairings

Food Pairings

Spring Rolls
Edamame

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Southeast Asia

Cultural Significance

Peanut-based dishes are common in Southeast Asian cuisine.

Style

Occasions & Celebrations

Occasion Tags

Weekday Meal
Quick Dinner
Lunch

Popularity Score

65/100

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