This simple and quick vegetarian stir fry has a flavorful, spicy glaze and an addictive crunch. Tofu, peanuts and some greens – makes a perfect side with some noodles or rice for a satisfying healthy meal.
Spring is at its peak and so are the Bluebonnets of Texas – long stretches of the most beautiful blue, speckled by the red, yellow, white and pink. Butterflies and the ladybugs along with the flowers make a truly heartwarming treat – a slice of heaven. We went to see the blooms this weekend. Here is our little one having her fill in the fields. It is soul satisfying experience to be in close contact with the nature.
In the midst of spring and a busy schedule this quick stir fry evolved with no particular recipe in mind. I had picked up a bunch of organic sweet onions – the clean looking fresh ones available during the spring time. These onions are less pungent and makes great addition to salads or for grilling. Along with the onions I grabbed whatever vegetables I had and would possibly pair with some extra firm tofu. A few fistful of peanuts went in too and at the end of it all it was a recipe I will be cooking again soon.
Tofu Peanut Stir Fry
- 1 pack extra firm tofu, about 14 oz
- 4 cloves of garlic, peeled and minced
- 1.5 inch fresh ginger, peeled and grated
- 4-5 red whole dry chili
- 2 tablespoons 100% Asian Sesame Oil
- 1 medium sweet onion, cut into chunks
- 1/2 bell pepper. cut into chunks
- 1 cup broccoli
- 1/3 cup roasted unsalted peanuts
Note: Use whatever vegetables you want or have at hand in the stir fry.
For the Sauce:
- 1.5 tablespoon lite soy sauce
- 1 tablespoon hot/chili sauce
- 1.5 teaspoons corn flour/corn starch
- 2 tablespoons water
- 1 teaspoon vinegar
Combine the grated ginger and the minced garlic.
Combine all ingredients of the sauce in a bowl and set aside.
Wash the tofu; wrap tofu in several layers of heavy-duty paper towels to soak up as much water as possible. Pat the tofu dry. Cut them into slices or cubes whatever way you want them. Sprinkle some salt on it. Combine about 1/2 teaspoon ginger garlic mix to the tofu, toss and let it sit for 1/2 hour.
Heat the sesame oil in a thick flat bottomed pan or a wok. Add the dry red chilli and cook at high heat till the chili pepper turns dark and fragrant.
Add the ginger, garlic mix, stir it around for a second or two and immediately add all the vegetables and cook at high heat while tossing for only a minute. The vegetables should be tender crisp.
Add the tofu to the pan in a way that the tofu is in a single layer; After a couple of minutes turn all the tofu pieces over and cook for a minute (this slightly stiffens the tofu on the outside and prevents them from breaking when further tossed).Remember the heat of the stove should be high during the entire cooking process.
Add the salt and the peanuts.
Stir the sauce in the bowl, so that the corn starch is well dissolved and pour it in the pan carefully to prevent spluttering. Cook at high heat for a minute and a half, again while flipping/tossing the ingredients.There should be almost no sauce left…the sauce should be just like a glaze on the tofu and the veggies.
(If you want more sauce, feel free to add more water or stock as desired).
Serve hot. Pairs very well with fried rice or brown rice.
A little bit of this bowlful was shared with a friend, who to my true delight termed it as “fabulous”
Submitted to MLLA 22, hosted by Ruchika. MLLA is the brain child of Susan of The Well Seasoned Cook.