YepRecipes

 

 


 sign in automatically

register  forgot password





Spicy Peanut Tofu with Stir Fry Veggies

Spicy Peanut Tofu with Stir Fry Veggies


This tofu and vegetable dish makes for a quick & healthy dinner.

Rating: 4.50/5
Votes: 8
Views: 328
Date Added: 10/12/2017
Added By: Rae
Keywords:30-minutes-or-lesseasyspicydairyfreeglutenfreericeveganvegetarianpeanuttofumain dishesstirfry
Comments (0)







Ingredients

Servings: 3

1 pack tofu, extra firm
1 TBSP oil

Sauce:
1/3 cup no sugar chunky peanut butter
1 TBSP light low sodium soy sauce
1/2 cup Water
2 TBSP rice vinegar
1 tablespoons sriracha
2 tablespoons sugar
1 clove garlic, minced
1 knob of fresh ginger, peeled and grated

Stir Fry:
2 TBSP oil
1 cup broccoli stems, cut diagonally
2 cups broccoli florettes
1/2 cup carrots, sliced thinly diagonally
1/2 red pepper, cut into strips
1/2 yellow pepper, cut into strips
2 cup fresh baby spinach leaves
salt
1 tsp toasted sesame oil

Rice:
1 cup prepared jasmine rice


Directions

Total Time: 30 minutes

1. Remove tofu from the package and drain. Cut in half horizontally. Cut each half into 8 triangles. Lay on paper towels to drain.

2. Mix all the ingredients for the sauce in a measuring cup.

3. Heat a 12 inch nonstick skillet over high heat and add 1 TBSP oil. Once oil is smoking add the broccoli and carrots. Toss and stir often until the veggies are slightly charred on the outside, but still crisp. Season with a sprinkle of salt. Place in a bowl.

4. Wipe out the pan and place back over high heat with 1 TBSP oil. Add the peppers and toss cook about a minute then add the spinach and toss or stir until wilted.

5. Add the broccoli and carrots back to the pan with the peppers and spinach. Drizzle with sesame oil and add a sprinkle of salt if needed. Put into a serving bowl.

6. Wipe out the pan and place over high heat with the last TBSP oil. Add the tofu and brown each piece on both sides.

7. Add about ½ cup sauce to the tofu and simmer until the sauce starts to evaporate / absorb into the tofu and becomes browned in the pan. Keep gently flipping and scraping browned bits off the bottom - after a while, you should end up with nicely golden brown tofu with some little yummy browned bits from the sauce.

8. Serve with rice, stir fry veggies and the leftover sauce.

More Recipes You Might Like

Slow Cooker Beef Tacos
Slow Cooker Beef Tacos
Slow Cooker Meatloaf
Slow Cooker Meatloaf
Parmesan Pumpkin Penne
Parmesan Pumpkin Penne
Korean Pork Bulgogi
Korean Pork Bulgogi



Comments (0)


Be The First To Comment On This Recipe