Tofu
-1 pkg. extra firm tofu
-1 tbsp olive oil
-1 tbsp corn starch
-1 tsp salt
-1 tsp garlic powder
Preheat oven to 400 degrees. Remove tofu from packaging. Wrap in paper towel to remove liquid. Rip the tofu into bite sizes (about 3/4" wide). Place in a bowl. Toss in olive oil. Toss in corn starch, salt and garlic powder. Cover a baking sheet with parchment paper. Spread tofu on baking sheet. Bake for 30 minutes, stirring tofu midway. Set aside. ***Tip - I double this recipe and keep crispy tofu in the fridge to throw in other dishes like salads, curries and stirfrys***
Peanut Sauce
1/2 cup warm water
1/2 cup peanut butter
6 tbsp soy sauce, tamari or coconut aminos
2 tbsp rice vinegar
2 tbsp fish sauce (substitute with soy sauce or water if vegan)
2 tbsp maple syrup
1 tbsp lime juice
1 tbsp corn starch
Place all ingredients in a blender or mixer. Mix until smooth. Set aside.
Stir Fry
2 tbsp sesame oil (can substitute olive oil or coconut oil)
1 small onion, chopped
1 small pepper, chopped
2 cups raw vegetables, chopped (I use snow peas, zucchini, broccoli, thinly sliced carrots)
2 medium zucchini, made into noodles (if you don't have the tool to do this add another 2 cups of other vegetables)
2 cups bean sprouts
1 can sliced water chestnuts
1/4 cup peanuts, crushed
1 cup cilantro, finely chopped
1/2 cup green onion, chopped
In a large skillet or wok heat oil. Add onion and cook to soften. On medium-high add vegetables that take longer to cook like broccoli. Stir often, cooking for about 5 minutes. Add vegetables that require little cooking like snow peas, zucchini noodles, water chestnuts. Stir and cook for another 2-3 minutes. Add tofu and peanut sauce, reduce heat to medium and cook while stirring.
Serve over rice or cooked rice noodles. Top with crushed peanuts, cilantro and green onion. Serves 4.