Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
pooh bear, 09/04/08
Thai Tofu Stir-Fry with Spicy Peanut SauceIngredients (use vegan versions): 1 block extra firm tofu
1/2 cup chunky peanut butter
1/2 cup water
2 tablespoon soy or tamari sauce
1 tablespoon sherry (optional, but gives it a little kick)
1 teaspoon lemon juice
1 tablespoon brown sugar
2 tablespoon peanut, coconut or vegetable oil
2-4 cloves garlic, minced (to taste)
1 teaspoon - 3 tablespoons crushed red pepper (depending on how spicy you like!)
3 to 4 cups favorite stir fry veggies - I used broccoli, sugar snap peas, water chestnuts, baby corn, bok choy, red peppers and carrots!
1 - 2 tablespoon spicy Thai chili sauce (again depending on how spicy you like!)
Directions:1. In a small bowl blend peanut butter, water, soy sauce, sherry, lemon juice brown sugar. (tip, I heat the peanut butter in the microwave prior to adding other ingredients to "liquefy" the peanut butter. It blends much easier that way)
**IF you want, mix the peanut sauce the night before and marinade the tofu in 1/2 the peanut sauce over night. Cut the tofu into thin strips length wise and then in half width wise. This coats the tofu nicely for pan searing the next night. Reserve the other 1/2 the marinade to pour over the stir fry.**
2. In a large skillet or wok heat the oil over high heat. Add the garlic and crushed red pepper, stir fry 30 seconds.
3. Add the marinated tofu being sure to include as much of the marinade as possible (a lot of it will be absorbed by the tofu). Shear the tofu on each side (about 5-10 minutes each side).
4. Add veggies and stir fry until they just begin to soften but are still a little crunchy (about 5 minutes)
5. Stir in the other 1/2 of reserve peanut sauce and chili sauce until sauce is smooth. (about 3-5 minutes)
6. Serve and enjoy! Yummy!
Serves: 4
Preparation time: 30 minutes
