Tracey's Thai Peanut Stir Fry

Tracey's Thai Peanut Stir Fry


-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.

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