Since we are trying to have meatless meals more often, I’m opening my taste buds to new things. I’m vowing to give everything a chance at least once. Even the things I have disliked in the past.
Since I’m trying new things, I decided to make a Peanut Butter Asian Inspired Sauce with Tofu for the first time. I didn’t follow a recipe so this was truly just an experiment. I did, however, use a few ingredients that a friend and her mother introduced me to from “Peanut Sauce” (The Complete Vegan Kitchen by Jannequin Bennett, Page 136). Thank you for looking it up and taking the time to send it to me ladies!
Peanut Butter Sauce & Tofu Stir Fry
Ingredients
2 cups of Smooth Peanut Putter
300g Tofu
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 Tbsps. Soy Sauce
2 Tbsps. Sesame Oil
Pepper Flakes – as much or as little as desired
Sriracha Sauce
Salt and Pepper to taste
Instructions
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; 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.
I’m going to try this sometime during the week, I’ve been craving a stir fry and the PB angle convinced me.
You should alter the amount of water & soy, to fit your preference, I think. And if possible get Peanut Butter that is either natural or with less sugar. 🙂