Tofu Vegetable Stir Fry with Peanut Sauce has an authentic Thai flavor. It’s made with vegan Udon noodles, Bok choy, tofu and red and green peppers. I added a delicious peanut dressing that added a nice kick to this dish!
Tofu Vegetable Stir Fry with
Ingredients:
4 ounces of brown rice pasta
1 14 ounce block of firm tofu
1 tablespoon of olive oil
1 red pepper, chopped
1 green pepper, chopped
I/2 head of broccoli, cut into small florets
2 heads of baby Bok choy, cut into 1/4 inch wide pieces, separate, green and white parts
2 green onions, sliced
Peanut Sauce:
3/4 Cup of creamy peanut butter
1-2 Tablespoons of sugar free maple syrup
1/2 Cup of warm water to thin,
1/2 Teaspoon of ground ginger
1 Clove of garlic, minced
1 Tablespoon of lime juice
1/4 Teaspoon of red pepper flakes
Directions:
-Pat the tofu with a paper towel then wrap with a light towel and place a heavy pan on top to remove more liquid. Let it stand for 20 minutes. -Cut the tofu into 1/2 inch cubes.
-Prepare brown rice noodles according to directions on packaging.
-For the sauce: In a saucepan, add all the ingredients aside from the water for peanut sauce. Whisk together until smooth. Start with 1/2 cup of water and add more as needed. Taste and adjust as needed. Set aside.
-In a cast iron skillet, add 1 tablespoon of olive oil over high heat. Add cubed tofu and cook until lightly browned 1-2 minutes per side. Remove the tofu and set aside on a cutting board.
-Then add to the skillet the peppers, broccoli, white parts of Bok choy, and scallions sauté for 5 minutes until vegetables are somewhat tender.
-Add noodles, tofu and sauce to the skillet and combine ingredients.
-Fold in Bok choy greens, add to your serving plate with additional sauce as desired and hot pepper seeds. Enjoy!
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