Peanut Sauce Vegetable Stir Fry With Tofu

"This comes courtesy of the Bob's Red Mill recipe collection. The original version called for serving over quinoa, but since I never have that available and suspect many others don't either, this version I'm posting simply calls for rice. Feel free to serve this over quinoa or whatever grain suits you; soba noodles would probably be great too. Personally, I always omit the mushrooms because of an allergy; the veggies are really just suggestions anyway, so adapt and experiment according to your needs. Chopped peanuts are nice added to this, too, for added crunch. NOTE: Cook time does not include cooking of the rice, since that will vary according to the kind you use."
 
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Ready In:
15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don't worry if sauce is not entirely blended; heat will melt the peanut butter into a smooth texture when added to wok.).
  • Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.
  • Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp.
  • Serve over rice, and enjoy!

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Reviews

  1. Shannon V. Holmes
    My husband and I really enjoyed this. I added ginger and garlic to the peanut sauce. I used seasoned rice vinegar. I also pressed the tofu for a half hour then cut into 3 equal slabs horizontally and then into small triangles. I then coated in egg then in cornstarch and fried in batches in a small amount of oil. I think it would be better if I had more veggies, I only had onion, broccoli and carrots. I would make this again, thanks for posting.
     
  2. secretcook
    Yummy! I added garlic and a splash of sesame oil. It was so good and easy I will be making this again. I used red peppers and frozen broccoli. Thanks for a great recipe.
     
  3. Strawberry_sunshine
    The sauce is so simple and so wonderful. Used unsweetened peanut butter, and white balsamic vinegar. I served it with udon noodles, although soba would be better. I'll definitely be using this one again and again!
     
  4. Demandy
    This was fantastic. I added some chopped eggplant in place of mushroom. I had to saute in two batches because it was too much for my small pan but was able to cook with the sauce in one batch. I also had to cook the broccoli a bit longer, next time I'd chop it into small peices. Next time I might add some garlic and ginger but it will definitely go into the rotation!
     
  5. jonsbeka
    I like this recipe so much that I've been making at least once a week for the last three weeks now :) My daughter, who is only 3, also likes it a LOT. Just made this again and I can't wait to eat it! Thanks, this was a great intro to tofu for me!
     
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