Peanut Sauce Vegetable Stir Fry With Tofu

Submitted by Lynne the Pirate Queen

"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."

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 4

ingredients

• 1 tablespoon oil
• 1 small head broccoli, chopped
• 1 small red bell pepper, chopped
• 5 medium mushrooms, sliced
• 1 (12 -14 ounce) package extra firm tofu, cubed
• 1⁄2 cup hot water
• 1 tablespoon vinegar
• 2 tablespoons soy sauce
• 1⁄2 cup peanut butter
• cayenne pepper, to taste
• 3 cups cooked rice

directions

1. 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.).
2. Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.
3. Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp.
4. Serve over rice, and enjoy!

Reviews

[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.

 

[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.

 

[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!

 

[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!

 

[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!