Barbecued Tofu With Peppers and Onions
photo by Anne Sainz
- Ready In:
- 1hr 5mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 453.59 g extra firm tofu, pressed and cubed
- 4 garlic cloves, minced
- 14.79 ml natural-style peanut butter
- 36.97 ml ketchup
- 29.58 ml low sodium soy sauce
- 9.85 ml chili powder
- 4.92 ml Dijon mustard
- 4.92 ml molasses
- 9.85 ml apple cider vinegar
- 0.30 ml cayenne pepper (or to taste)
- 1 green pepper, cut into 1 inch pieces
- 2 small onions, cut into 1 inch pieces
- 4 mushrooms, sliced
- 473.18 ml frozen peas
- 2.46 ml oil (to coat pan)
- 118.29 ml walnuts, chopped
directions
- Press tofu. See Anne Sainz’s notes above for more detailed instructions.
- Sauce: Mince garlic and place in medium bowl. Add peanut butter, ketchup, soy sauce, chili powder, mustard, molasses, vinegar and cayenne pepper. Wisk together until blended. Set aside.
- Cut up green pepper, onions and mushrooms. Add peas and set aside.
- Cut pressed tofu into 1/2 inch cubes and add to sauce. Toss gently with rubber spatula and set aside.
- Coat large covered frying pan with oil. Add peppers, onions, mushrooms and peas. Sauté until onions start to soften, adding small amounts of water if needed to prevent sticking.
- Add tofu, walnuts and sauce mixture to frying pan and cook a few more minutes, stirring frequently. Add small amount of water if it gets too dry.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.