Recipe by Ex-Pat Mama
This is a hearty vegan stir-fry that can stand alone or be served over rice. I listed the vegetables that my family likes best, but you can use any that you have on hand. This is a good 'clean out the veggie bin' recipe!
- 350 g tofu, extra firm
- 2 tablespoons peanut oil
- 1⁄2 onion, chopped
- 2 celery ribs, chopped
- 1 head broccoli, cut into bite sized pieces
- 1 parsnip, cut into bite sized pieces
- 1 carrot, cut into bite sized pieces
- 1 red pepper, cut into bite sized pieces
- 1 zucchini, cut into bite sized pieces
- 1 cup mushroom, cut into bite sized pieces
- 4 tablespoons natural-style peanut butter, creamy
- 3⁄4 cup vegetable broth
- 1⁄2 cup almond milk or 1⁄2 cup other non-dairy milk
- 1⁄8 teaspoon coconut extract
- 1 tablespoon soy sauce, gluten-free
- 1 tablespoon agave nectar
- 1⁄2-1 teaspoon cayenne
- 1 lime, juiced
Directions See How It's Made
- Cut the tofu into bite sized chunks. Place in a plastic zip lock bag with 1 tablespoon vegetable broth and 1 tablespoon soy sauce. Seal the bag and shake until all the tofu pieces are covered. Preheat the oven to 400 F - allowing the tofu to marinate while the oven heats.
- Bake the tofu 10-15 minutes on one side then flip the pieces and bake 10-15 minutes on the other side.
- While the tofu is baking chop all the vegetables. Heat the oil in a large wok and cook the onion and celery for 3 minutes. Add the broccoli and parsnip and cook for another 5 minutes. Add the carrots and red pepper and cook an another 5 minutes. Finally add the zucchini and mushrooms and cook for 2 or 3 more minutes. Turn off the heat under the wok and prepare the sauce.
- Place the peanut butter, vegetable broth, almond milk, coconut extract, soy sauce, agave nectar, cayenne, and lime juice in a small sauce pan. Bring the sauce to a boil and then turn down to a simmer. Cook, stirring frequently until the sauce begins to thicken and reduce. Pour the hot sauce over the vegetables and serve.