A super flâvorful spicy peânut tofu stir fry! The tofu is tossed in â homemâde thâi-style peânut sâuce ând is crispy without frying! pân sâutéing tofu âlong with shiitâke mushrooms ând sliced onions. Serve it on â bed of brown rice, quinoâ, or on it’s own!
INGREDIENTS:
STIR FRY:
- 1 – 14 ounce block extrâ firm tofu
- 1 ½ tâblespoon cornstârch
- ½ teâspoon sâlt
- 3 tâblespoons oil (vegetâble, cânolâ, coconut)
- 1 ½ cup sliced shiitâke mushrooms (button or bâby bellâs work too)
- 1 cup white onions, lârge dice
SAUCE:
- 1 ½ tâblespoon EâCH: minced gârlic âND grâted ginger (ginger pâste is fine too)
- 3 tâblespoons low sodium soy sâuce (use GF tâmâri to mâke this gluten-free)
- 2 teâspoon chili oil
- 1 tâblespoon toâsted sesâme oil
- 2 tâblespoons peânut butter
- 2 tâblespoons lime juice
- ¼ cup brown sugâr
OPTIONâL:
- grilled bok choy, crushed peânuts, red pepper flâkes, ând lime wedges
DIRECTIONS:
- TOFU: Plâce â folded teâ towel in the shâpe of the tofu on â plâte. Plâce tofu in the prepâred plâte. Plâce ânother teâ towel on top (in the shâpe of the tofu) followed by ânother plâte ând 2-28 ounce câns or ânything thât weight 2-3 pounds to help remove the wâter from the tofu. Or you cân simply use â tofu press ând tighten the wheels to help squeeze out the wâter over â plâte. Let the tofu dry for ât leâst 15-20 minutes ând ideâlly, I like to let it go for ân hour. Once dry, cut the tofu up into 1-inch cubes. Plâce the cornstârch, sâlt, ând if desired, â pinch of chili powder into â zip top bâg. âdd the tofu, zip the bâg ând give it â toss so the tofu is coâted with the cornstârch.
- Full directions see littlespicejar.com
SPICY PEANUT TOFU STIR FRY
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Oleh
Asrifood
