Vegetable and Tofu Stir-Fry with Peanut Sauce Recipe

As a dedicated food enthusiast and blogger, I am always on the lookout for exciting and delicious recipes that bring joy to my family. Recently, I stumbled upon a Vegetable and Tofu Stir-Fry with Peanut Sauce recipe that promised to deliver a delightful combination of flavors and textures. Intrigued, I decided to give it a try, and the results were nothing short of spectacular. The dish was a hit with my family, even with those who are typically skeptical of tofu. The creamy peanut sauce perfectly complemented the fresh, crisp vegetables, creating a harmonious balance that left everyone asking for seconds. If you’re seeking a nutritious and flavorful meal that’s quick to prepare, this recipe is definitely worth a try.

Ingredients

To create this delectable Vegetable and Tofu Stir-Fry with Peanut Sauce, you will need the following ingredients:

• 1 block (about 14 ounces) of firm tofu, drained and pressed
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sugar snap peas
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup soy sauce
• 1/4 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame oil
• 1/4 cup water
• 1/4 cup chopped fresh cilantro for garnish
• 1/4 cup chopped peanuts for garnish
• Cooked rice or noodles for serving

Instructions

Follow these steps to ensure your Vegetable and Tofu Stir-Fry with Peanut Sauce turns out perfectly:

1. Begin by preparing the tofu. Cut it into bite-sized cubes and set aside.
2. In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown on all sides. Remove the tofu from the skillet and set aside.
3. Add the remaining tablespoon of vegetable oil to the skillet. Toss in the sliced red and yellow bell peppers, broccoli florets, sugar snap peas, and julienned carrots. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
4. Add the minced garlic and grated ginger to the skillet. Stir continuously for about 1 minute until fragrant.
5. In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, honey or maple syrup, sesame oil, and water to create the peanut sauce.
6. Return the tofu to the skillet, and pour the prepared peanut sauce over the tofu and vegetables. Stir well to coat everything evenly with the sauce.
7. Continue cooking for an additional 2-3 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
8. Remove from heat and garnish with chopped fresh cilantro and peanuts.
9. Serve the stir-fry hot over a bed of cooked rice or noodles, and enjoy!

Nutrition Facts

This recipe serves approximately 4 people. Each serving contains approximately 400 calories, making it a healthy and filling option for lunch or dinner.

Preparation Time

The total preparation and cooking time for this Vegetable and Tofu Stir-Fry with Peanut Sauce is about 30 minutes, making it a fantastic option for busy weeknight meals.

How to Serve

There are many ways you can serve this delicious stir-fry:

• On a bed of rice: Traditional and satisfying, rice absorbs the flavorful peanut sauce beautifully.
• With noodles: Use your favorite noodles, such as soba, udon, or rice noodles, for a delightful variation.
• As a wrap: Spoon the stir-fry into lettuce leaves or tortillas for a fun and portable meal.
• With a side salad: Pair the stir-fry with a fresh green salad for a light and balanced meal.
• As a meal prep option: Divide into meal prep containers for a convenient and nutritious lunch throughout the week.

Additional Tips

Here are some additional tips to help you make the most of this recipe:

1. Press the tofu: To remove excess moisture and achieve a firmer texture, be sure to press the tofu before cooking.
2. Customize your vegetables: Feel free to swap out or add your favorite vegetables, such as mushrooms, zucchini, or baby corn, to suit your taste.
3. Adjust the sauce consistency: If you prefer a thicker sauce, reduce the amount of water. For a thinner sauce, add a bit more water until you reach the desired consistency.
4. Spice it up: Add a dash of Sriracha or red pepper flakes to the peanut sauce for a spicy kick.
5. Double the recipe: This stir-fry is great for leftovers, so consider doubling the recipe to enjoy it for multiple meals.

FAQ Section

Q: Can I use a different type of tofu?

A: Yes, you can use extra-firm tofu if you prefer. It will hold its shape better during cooking.

Q: Is there a substitute for peanut butter in the sauce?

A: If you have a peanut allergy, you can substitute almond butter or sunbutter for a similar creamy texture.

Q: Can I make this dish in advance?

A: Yes, you can prepare the sauce and chop the vegetables ahead of time. Keep them in separate containers in the refrigerator and stir-fry when ready to serve.

Q: How can I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave before serving.

Q: Can I add protein other than tofu?

A: Absolutely! You can add chicken, shrimp, or beef for a non-vegetarian option, or use tempeh for another plant-based protein alternative.