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Thai Tofu Stir-Fry with Spicy Peanut Sauce

What you need: 

1/2 cup chunky peanut butter
1/2 cup water
2 tablespoons soy or tamari sauce
1 tablespoon sherry, optional
1 teaspoon lemon juice
1 tablespoon brown sugar
1 pound extra firm tofu
2 tablespoons peanut, coconut or vegetable oil
2-4 cloves garlic, minced
1-3 teaspoons crushed red pepper
3 -4 cups stir fry veggies
(I used broccoli, sugar snap peas, water chestnuts, baby corn, bok choy, red peppers and carrots)
1-2 tablespoons spicy Thai chili sauce

What you do: 

1. The night before preparation, in a small bowl blend peanut butter, water, soy sauce, sherry, lemon juice, and brown sugar. (I heat the peanut butter in the microwave prior to adding other ingredients to "liquefy" the peanut butter. It blends much easier that way)
2. Marinate 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.
3. In a large skillet or wok, heat the oil over high heat. Add the garlic and crushed red pepper, stir fry 30 seconds. 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). Sear 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). Stir in the other 1/2 of reserved peanut sauce and chili sauce until sauce is smooth. (about 3-5 minutes) Serve and enjoy! Yummy!

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I was so excited for this recipe, and followed it to a tee (sans the sherry). The peanut butter was overhwelming. I loveee peanut butter but this was way too much. It was so bad I threw the entire batch out. 

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I love this recipe.  I didn't want to marinate overnight so I just marinated for 30 minutes.  It was delicious!,, can't wait for leftovers this week!  Hmmmmmmmm!

 

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wow! that was scrumptious! I used half lime juice with half lemon. also threw some cumin in.  very similar to a meat version my family loves. my picky husbad said this was gormet. I took this pic to send to a friend after it was 2/3 gone.  We used red and yellow peppers and carrots too.

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this was yummy! i made it a day in advance since a few reviewers said it was even better as left overs. instead of marinating tofu, i used the peanut sauce to stir into the whole stirfry - carrots, broccoli, green beans, baby corn, straw mushrooms, & sietan. also added red curry paste to the sauce, plus fresh ginger and lots of lime juice instead of lemon. thanks for the recipe...i was looking for something that used peanut butter, since a lot of thai recipes call for coconut milk and i didn't have any!  ::)

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This recipe is absolutely fantastic! I had this dish last night and it was sooooo delicious. Many thanks!  ;)b

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This was delicious.. .I made a few changes, but we loved the flavor, the heat - just everything about it.

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:D Just made this for my family and both my girls LOVED it!  I used broccoli, corn, onion and red pepper for the veggies and added some peanuts at the end for a little crunch because I didn't have crunchy peanut butter on hand. Really amazing!!!

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Not a bad recipe (I love anything with peanut sauce)!  My only suggestion would be to add some fresh ginger in with the garlic to give it that Thai/Asian kick.

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**Update**

So earlier I stated that I wasn't too keen about this recipe. Well, maybe I'm just crazy :D but I think it actually tastes better as left overs rather than when it has just been cooked (I've noticed that with a lot of Thai recipes I've tried). I added some thai chili sauce and barely warmed it up, and it tastes great now!! Gee I feel crazy lol

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Yummy! I liked this a lot. Here's what I did: First, I used tempeh. Loooooved the texture with it, and I just marinated it a couple of minutes after I steamed it. I will try this with tofu, I just had some tempeh I needed to use. I didn't have sherry, so for flavor I added 1 tablespoon of rice vinegar, and a dash of toasted sesame chili oil (so good). I used the juice of half a lime instead of lemon. For my vegetables: I kept it really simple with julienned carrots and chopped kale (this was so delicious with the peanut sauce!). I served it over rice noodles, and I'm eating the leftovers now! My boyfriend doesn't like things too spicy, so I added just 1 teaspoon of pepper flakes, no chili sauce to the whole dish. But I added about a teaspoon of chili sauce to my serving. So yummy! I think the spiciness really makes the dish--it balances the richness of the peanut butter and the sweetness of the brown sugar. I will definitely make again.

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