peanut tofu stir fry

tofu is a wonder food for vegans and vegetarians alike.  it often gets a bad rap for being bland or tasteless, a misconception perpetuated by restaurants that serve up soggy, flavorless blocks that just makes my taste buds sad.  if you marinade tofu correctly and cook it in just the right way, it can be super tasty.  toss a few fresh veggies in and you’ve got yourself quite a meal.

peanut tofu stir fry
1/6 c tamari, soy sauce or liquid aminos
1/8 c rice vinegar
1/4 block of tofu or about 3 oz.
1/2 medium red onion
1 bell pepper
1 stock of celery
2 tbsp fresh grated ginger
1 collard green leaf
1/4 c sesame oil
3 tbsp peanut butter
1/4 c peanuts

cut the tofu off the block and drain the water from it.  wrap it in a paper towel to get out as much liquid as you can.  chop it up in little cubes (about 1/2 an inch on each side) and soak in the tamari and vinegar in a small bowl for at least 10 minutes.

meanwhile coarsely chop all the veggies and the ginger and set aside.

heat the oil over medium heat in a large frying pan.  toss in the tofu cubes minus the marinade.  cook for 1-2 minutes until starting to brown, then flip over and cook a few more minutes.

while the tofu is cooking mix the peanut butter into the marinade until fully incorporated.  this creates an amazingly tasty peanut sauce that will coat the stir fry, but you can mix the tamari, vinegar and peanut butter on their own to create a peanut sauce anytime you’d like!

add the vegetables and pour the peanut sauce over them.  cook for 6-8 minutes, stirring occasionally.  in the last few minutes stir in the peanuts.

i served it over a bed of brown rice–which was steamed with a touch of curry powder–and sprinkled with sesame seeds.  it’s delicious with a little sriracha sauce drizzled over for spice.

Comments

One Response to “peanut tofu stir fry”
  1. Shalott says:

    Omg! This looks amazing!

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