Peanut Butter Sauce & Tofu Stir Fry
Since we are trying to have a few more “meatless” meals, we decided to try making a Peanut Butter Asian Inspired Sauce with Tofu on a bed of Brown Rice. We didn’t follow a recipe so we just experimented but we did use a few ingredients that a friend and her mother introduced me to from “Peanut Sauce” (page 136, The Complete Vegan Kitchen by Jannequin Bennett). Thank you for looking it up and taking the time to send it to me ladies!
2 cups of Smooth Peanut Putter
2 Red Bell Peppers, sliced
5 Cloves of Garlic, minced
2 tsps of Grated Ginger
2-3 Cups of Boiling Water
Brown Rice- enough for 4 servings minimum
1 Tbsp of Lime Juice
1 Tbsp of Lemon Juice
2 Tbsp Soy Sauce
2 Tbsp Sesame Oil
Pepper Flakes – as much or as little as desired
Salt and Pepper to taste
Start by preparing your rice.
In a large bowl, put in the peanut butter. Pour the boiling water into the peanut butter while whisking until it begins to liquefy. Meanwhile, heat a large skillet over medium heat and put 1 tbsp of sesame oil in to coat the pan. Once heated, put in the tofu and the bell peppers.
Add all of the other ingredients to the peanut butter mixture and mix well.
Add the mixture to the tofu and peppers and simmer.
When the rice is finished, you can either add it to the pan with the sauce or you can also serve it right away with the peanut sauce on top. If you like to add a bit of spice and heat to your meals, you can top it with sriracha sauce or more red pepper flakes.
It’s a super easy and fast recipe and it tastes amazing! You can add any veggies you like to it also- there’s a lot of room for experimentation.
I used Soft Tofu which was good for anyone who is slowly adding tofu into their meals because you can’t even taste it; it gets absorbed into the sauce very well. However, for those who already love and have experience with tofu, I would suggest using the firm or extra firm type so you can have big chunks of it.