Spicy Peanut Tofu Stir Fry

Spicy & Nutty Thai Stir Fry

This week at Chew's Healthy, I was invited over for a small dinner party pot luck, and I didn't know what to bring. I haven't done a stir fry in a while, and it's pretty safe to say that everyone likes thai food, so I thought this recipe was a perfect match for party. This dish is loaded with vibrant veggies and a spicy and nutty thai inspired flavour. It also contains grilled marinated tofu cubes, or shall I say rectangular prisms, hah.

After all was said and eaten, my dish was a big success with a ton of compliments. This hearty recipe contains: organic brocoli, carrots, green cabbage, yellow onions, kale, baby bok choy, snap peas, red and green peppers, and organic tofu. The sauce is made from scratch which contains: peanut butter, organic raw honey, lime juice, reduced sodium soy sauce, and sriracha sauce.

Let's start cooking!

Marinade Ingredients

Yield: 4 Servings

Prep Time: 20 Minutes

Cook TIme: 20 Minutes

• 1 Package of Extra Firm Tofu (350g), cut into 1/2'' strips/cubes
• 3/4 Cup of Smooth Peanut Butter
• 2 Tablespoons of Raw Organic Honey
• 2 Teaspoons of Sriracha Hot Sauce
• 1 Cup of Water, boiled
• 3 Tablespoons of Low Sodium Soy Sauce
• 1 Teaspoon of Ginger, grated
• 1 Lime, juiced

Stir Fry Ingredients

• 1 Red Bell pepper, sliced into strips
• 1 Green Bell Pepper, sliced into strips
• 2 Small-Medium Carrots, sliced  into strips
• 1 Yellow Onion, Diced
• 1 Cup of Baby Bok Choy, cut into strips
• 1 Cup of Brocoli Florets
• 2 Cloves of Garlic, minced
• 1/2 Cup of Snap Peas
• 1 Cup of Kale, chopped
• 1 Cup of Green Cabbage, sliced into strips
• 2 Tablespoon of Extra Virgin Olive Oil

Directions

1.) First, it is important to note that for best results, it is crucial to let the tofu marinade overnight to let them absorb the flavours. By skipping this step, this recipe will not taste as delicious as it is intended to be!  In a large mixing bowl combine the peanut butter, honey, lime juice, sriracha hot sauce, soy sauce, and minced ginger. Bring to boil 1 cup of water and poor it directly into the mixing bowl. This will melt the honey and peanutbutter, which will make it easier to mix. Once all of the together, whisk it until it becomes consistant and smooth.

2.) Next, slice the extra firm tofu into strips or cubes and place on a paper towel. Using another paper towel, press gently on the tofu. This will allow the moisture to be pressed out, which will allow the tofu to absorb the flavour of the marinade. Once the tofu has been pressed, submerge them  into the mixing bowl of marinade. Ensure that the tofu is covered in the marinade evenly, or as close to as possible. Cover using cling wrap and store safely over night in the fridge.

3.) Now that the tofu has been marinating for at least 12 hours, it is ready to be grilled up. Turn up the stove to a medium-high temperature and allow the frying pan to heat up for a minute or two. Do not add any oil or butter to the pan, as the tofu will create it's own moisture. Place the marinated tofu into the hot pan and let it cook on one side for 5 minutes or until they have become crispy. Then, flip them on the other side for 4 more minutes. Once cooked, place the cooked tofu aside, as you will need it later in the recipe.

4.) Next, place a large frying pan or wok onto the stove and set it at medium high heat. Add in 1 tablespoon of extra virgin olive oil to coat the pan. Once the pan gets nice and hot add in the yellow onions, red and green bell peppers. Allow the the vegetables to become brown and start to caramelize, this should take a few minutes. 

5.) Once the peppers and onions have started to brown, add in the brocoli, cabbage, boychoy, and 1 more tablespoon of the olive oil to the large pan. Once the added vegetables have been cooking for a couple of minutes, add in the leftover marinade and cooked tofu into the pan and mix well. This will give the veggies the much needed thai flavour. Allow the veggies to cook until most of the liquid has vaporized.

6.) Next, add in the chopped kale and snap peas into the pan. These two veggies do not take very long to cook. You will notice that the kale will become more vibrant as it cooks. This is a good indicator when it are ready. Remove from heat, begin to plate, and serve hot.

Bon Apetit!