Tofu Vegetable Stir-fry with Peanut Sauce
Pan fried tofu and vegetables covered in a savory peanut sauce.
Servings: 4 people
Ingredients
- 2 tablespoons vegetable or canola oil
- 1 14 ounce package extra firm tofu cut into 1-inch cubes
- 2 cups green cabbage chopped
- 2 cups broccoli florets
- sesame seeds
- green onion chopped
Peanut Sauce
- 1 tablespoon grated ginger
- 1 garlic clove minced
- ½ cup unsalted, unsweetened creamy or crunchy peanut butter
- ¼ cup soy sauce
- 3 tablespoons apple cider vinegar
- 1 teaspoon sriracha
- 2 tablespoons sesame oil
- 1 teaspoon honey optional
Instructions
- Make the peanut sauce. In a food processor or blender, combine the ginger, garlic, peanut butter, soy sauce, vinegar, sriracha, sesame oil, honey, and ¼ cup of water. Blend until smooth, about 30 seconds.
- In a large skillet, heat the oil on medium-high. Once the oil is heated, add the tofu. Fry on each side until golden brown, about 10-12 minutes. Transfer the tofu to a paper towel lined plate.
- Add the cabbage and broccoli to the skillet and cook, stirring frequently until tender, about 6-8 minutes. Reduce the heat to medium. Put the tofu back into the skillet and add ½ of the peanut sauce. Stir to combine and cook until the sauce has slightly thickened.
- Sprinkle with sesame seeds and green onions and serve with remaining peanut sauce over steamed rice or noodles.
Notes
The peanut sauce can be made a few days ahead and kept in the refrigerator until ready to use.