Tofu Vegetable Stir Fry with Peanut Sauce

Dinner, Lunch, Main Dish

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
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
-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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