If you’re craving a dish that’s bursting with flavor and plant-based goodness, look no further than this delectable Tofu Stir-Fry with Peanut Sauce. This mouth-watering creation is a symphony of textures and tastes, combining crispy tofu, vibrant vegetables, and a rich, creamy peanut sauce that will have you coming back for more.
Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you feeling satisfied and nourished. With its perfect balance of protein, healthy fats, and an array of vitamins and minerals, this stir-fry is a true celebration of plant-based deliciousness.
Ingredients:
- 1 block (14 oz) extra-firm tofu, drained and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup vegetable broth or water
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced (for garnish)
Instructions:
1. Toss the cubed tofu with cornstarch in a bowl until evenly coated.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated tofu and cook, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Transfer to a plate and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced bell pepper, broccoli florets, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
4. Add the minced garlic and grated ginger to the skillet and cook for 30 seconds, stirring constantly, until fragrant.
5. In a small bowl, whisk together the vegetable broth, peanut butter, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
6. Pour the peanut sauce mixture into the skillet with the vegetables and bring to a simmer. Cook for 2-3 minutes, stirring frequently, until the sauce thickens slightly.
7. Return the crispy tofu to the skillet and gently toss to coat with the peanut sauce.
8. Garnish with sliced green onions and serve hot over steamed rice or noodles.
