Spicy Peanut Tofu Stirfry with Veggies

Serves 2
Cook Time: 30 minutes

INGREDIENTS
Tofu:
1 block of extra ­firm tofu, rinsed, dried and cubed
1⁄2 tbsp sesame oil or cooking spray
Veggies:
1 head of broccoli, cut into florrets
3 carrots, chopped
1 red pepper, cut into thin slices
1 tablespoon of olive oil
salt and pepper to taste
Spicy Peanut Sauce:
4 tbsp low sodium soy sauce
2 tbsp sriracha
3 cloves garlic, minced
1 tbsp peanut butter (or almond butter)
1 1/2 tbsp sesame oil
water to thin the sauce

DIRECTIONS

Preparing the Spicy Peanut Sauce

  1. In a food processor, combine all of the sauce ingredients.
  2. After you've mixed all of the ingredients together, taste the sauce and feel free to customize it to your liking. Add more sriracha for more heat. If you're a peanut butter lover you can double the amount used in this recipe.
  3. Add a bit of water to reduce the thickness of the sauce

Pan­frying the tofu

  1. Heat 1 tbsp of sesame oil in a wok or skillet over medium­ high heat.
  2. Arrange your cubed tofu in the wok. Cook until golden­ brown, about 3-4 minutes (may take longer depending on the brand of tofu - the tofu I buy in Bogota is especially soft and takes 25 minutes in total to cook through)
  3. Flip each piece and brown the other side, cook for another 3­-4 minutes.
  4. Once the tofu is cooked, pour it into the prepared sauce and let it sit until you've cooked your vegetables.

Roasting the vegetables

  1. Preheat oven to 400oF
  2. Place broccoli, carrots and peppers on an aluminum baking sheet
  3. Drizzle olive oil, salt and pepper and mix to distribute evenly
  4. Place in oven and let cook for 30 minutes or until all the veggies are cooked to your liking 
  5. Once cooked, add veggies to the bowl of sauce and tofu. Mix well to evenly coat veggies with sauce

Finishing the Spicy Peanut Tofu StirFry

  1. When ready to serve, reheat your wok or skillet and pour the tofu, veggies and sauce mixture into the hot pan. The sauce should bubble and thicken, stir constantly to prevent the sauce from burning.
  2. Serve with brown rice or quinoa

 

Chloe Moussazadeh