Best Peanut Tofu Stir-fry

• tiempo total: 30 mins

Ingredientes

• 14 oz block extra firm tofu drained and pressed for 20 minutes • 1-2 tablespoon sesame oil or coconut oil • 1 large head of broccoli chopped into small florets • 1 red pepper thinly sliced • 1 cup snap peas

Peanut Sauce • ½ cup unsalted creamy peanut butter should be drippy (not the clumpy kind at the bottom of the jar) • 3 tablespoon soy sauce • 1 tablespoon lime juice • ~1 tablespoon ginger paste or minced ginger • 1 tablespoon toasted sesame oil • 1 clove of garlic minced • 1-2 teaspoon sriracha add to taste • 2 teaspoon brown sugar or maple syrup • ¼-13 cup warm water add more as needed for desired thickness

Optional Sides & Toppings • basmati rice • noodles of choice such as udon or rice noodles • crushed peanuts for topping

Instrucciones

1. TOFU: Cut your drained and pressed tofu into 1 inch cubes or triangles. In a large NON- STICK pan over MEDIUM-HIGH heat, begin heating some sesame oil.

Once the oil is warm, add your tofu evenly spaced in the pan with no overlap. Cook for 5-7 minutes per side, or until golden brown and crispy to your liking! 14 oz block extra firm tofu, 1-2 tablespoon sesame oil

2. SAUCE: While tofu cooks you can prepare your sauce. In a bowl or blender combine your peanut sauce ingredients and stir or blend until well combined. Add more water if needed for desired consistency. ½ cup unsalted creamy peanut butter, 3 tablespoon soy sauce, 1 tablespoon lime juice, ~1 tablespoon ginger paste or minced ginger, 1 tablespoon toasted sesame oil, 1 clove of garlic, 1-2 teaspoon sriracha, 2 teaspoon brown sugar, ¼-1/3 cup warm water

3. STIR FRY VEGGIES: Remove your tofu from the pan and set aside in a bowl. Add your stir fried veggies to the pan and cook over MEDIUM-HIGH for 8-10 minutes, or until crisp and cooked to your liking. 1 large head of broccoli, 1 red pepper, 1 cup snap peas

4. COMBINE: Add your tofu back to the pan of veggies and drizzle in ¾ of the sauce. Gently toss until it is combined.

OTHER OPTION: You can coat your tofu separately and just drizzle extra sauce on top of the veggies (rather than tossed all together).

5. SERVE: Serve either by itself or with rice or noodles. Drizzle on extra sauce over individual bowls and top with cilantro and/or crushed peanuts. Enjoy!

Notas

Other tips:

• I like to cut my tofu into triangles because it is quicker to pan-fry (vs a cube has 4 sides to cook). • Use a creamy, drippy peanut butter for the sauce. The thick, bottom of the jar peanut butter is too thick for our sauce. • Instead of sriracha you can use chili paste or red pepper flakes. • If you want a healthier recipe, consider air frying or baking your tofu and eliminating the sesame oil for an oil-free option. Use low-sodium soy sauce. • Choose whatever stir fry veggies you like: any other colored pepper, zucchini, squash, cauliflower, mini corn, and more.