Filed under: in the kitchen
Double thumbs up. Ten out of ten. Five stars. I don’t know how to recommend this recipe any harder. First wonderful thing about it: it takes hardly any time at all. Second wonderful thing about it: the sauce is so dang good. (And it can be used with just about anything, including satay.) Third wonderful thing about it: any green stir-fry-y vegetable will do, fresh or frozen.
Is there anything more thrilling than a pan of fresh green veggies getting sautéed in soy sauce, garlic, and onion?
Recipe source was here. My version below.
Tofu Stirfry and Peanut Sauce
1/2 cup natural peanut butter
1/2 cup hot water
1/4 cup cider vinegar
2 tablespoons soy sauce
2 tablespoons molasses
1/4 to 1/2 teaspoon cayenne pepper
1 bunch fresh or frozen broccoli, or snow peas, or whatever
3 tablespoons oil
8 cloves garlic, minced
1 lb tofu, cut into small cubes
3 dashes salt
1/2 to 1 cup thinly-sliced onions
1 cup coarsely-chopped raw peanuts
2-3 tablespoons soy sauce
In a small saucepan, whisk together the peanut butter and hot water until uniform in consistency. Whisk in the remaining ingredients. Set aside.
Begin heating a large skillet. When it is hot add 1 tbsp of the oil. Add half the garlic. Salt lightly. Sauté over medium heat for 1 minute, then add the tofu chunks. Turn the heat up a little, and stir-fry the tofu for 5-8 minutes. Transfer it, including whatever liquid it might have expressed, to the saucepanful of peanut sauce. Mix together gently.
Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. Add the remaining oil, then garlic. Salt lightly. Add the onions, and some black pepper. Sauté, stirring frequently, over medium heat, until the onions are soft.
Add the broccoli or snow peas and the chopped peanuts to the skillet. Add 2-3 tbsp soy sauce and stir-fry over medium-high heat until the veggies are bright green and just tender.
Heat peanut sauce on medium heat until warm throughout. Pour sauce over the sauté. Toss everything gently until all is coated. Serve over long-grained white or brown rice (basmati is good).
I actually made this batch for this week’s lunches. But I confess: the tofu was so good I ruined my dinner by the amount of “taste testing” I did before I finished packing my tupperware.
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