Tofu Vegetable Stir-Fry in Peanut Sauce |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is a hearty vegan stir-fry that can stand alone or be served over rice. I listed the vegetables that my family likes best, but you can use any that you have on hand. This is a good 'clean out the veggie bin' recipe! Ingredients:
350 g tofu, extra firm |
2 tablespoons peanut oil |
1/2 onion, chopped |
2 celery ribs, chopped |
1 head broccoli, cut into bite sized pieces |
1 parsnip, cut into bite sized pieces |
1 carrot, cut into bite sized pieces |
1 red pepper, cut into bite sized pieces |
1 zucchini, cut into bite sized pieces |
1 cup mushroom, cut into bite sized pieces |
4 tablespoons natural-style peanut butter, creamy |
3/4 cup vegetable broth |
1/2 cup almond milk or 1/2 cup other non-dairy milk |
1/8 teaspoon coconut extract |
1 tablespoon soy sauce, gluten-free |
1 tablespoon agave nectar |
1/2-1 teaspoon cayenne |
1 lime, juiced |
Directions:
1. Cut the tofu into bite sized chunks. Place in a plastic zip lock bag with 1 tablespoon vegetable broth and 1 tablespoon soy sauce. Seal the bag and shake until all the tofu pieces are covered. Preheat the oven to 400 F - allowing the tofu to marinate while the oven heats.
2. Bake the tofu 10-15 minutes on one side then flip the pieces and bake 10-15 minutes on the other side.
3. While the tofu is baking chop all the vegetables. Heat the oil in a large wok and cook the onion and celery for 3 minutes. Add the broccoli and parsnip and cook for another 5 minutes. Add the carrots and red pepper and cook an another 5 minutes. Finally add the zucchini and mushrooms and cook for 2 or 3 more minutes. Turn off the heat under the wok and prepare the sauce.
4. Place the peanut butter, vegetable broth, almond milk, coconut extract, soy sauce, agave nectar, cayenne, and lime juice in a small sauce pan. Bring the sauce to a boil and then turn down to a simmer. Cook, stirring frequently until the sauce begins to thicken and reduce. Pour the hot sauce over the vegetables and serve.
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