Tofu Vegetable Stir-Fry in Peanut Sauce

Name: Tofu Vegetable Stir-Fry in Peanut Sauce
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 350 g tofu, extra firm; 2 tablespoons peanut oil; 1/2 onion, chopped; 2 celery ribs, chopped; 1 head broccoli, cut into bite sized pieces; 1 parsnip, cut into bite sized pieces; 1 carrot, cut into bite sized pieces; 1 red pepper, cut into bite sized pieces; 1 zucchini, cut into bite sized pieces; 1 cup mushroom, cut into bite sized pieces; 4 tablespoons natural-style peanut butter, creamy; 3/4 cup vegetable broth; 1/2 cup almond milk or 1/2 cup other non-dairy milk; 1/8 teaspoon coconut extract; 1 tablespoon soy sauce, gluten-free; 1 tablespoon agave nectar; 1/2-1 teaspoon cayenne; 1 lime, juiced

Submitted by kathleenkirbyturner

"This is a hearty vegan stir-fry that can stand alone or be served over rice. I listed the vegetables that my family likes best, but you can use any that you have on hand. This is a good 'clean out the veggie bin' recipe!"

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Ready In:: 55mins
Ingredients:: 18
Serves:: 4

ingredients

350 g tofu, extra firm
2 tablespoons peanut oil
¹⁄₂ onion, chopped
2 celery ribs, chopped
1 head broccoli, cut into bite sized pieces
1 parsnip, cut into bite sized pieces
1 carrot, cut into bite sized pieces
1 red pepper, cut into bite sized pieces
1 zucchini, cut into bite sized pieces
1 cup mushroom, cut into bite sized pieces
4 tablespoons natural-style peanut butter, creamy
³⁄₄ cup vegetable broth
¹⁄₂ cup almond milk or 1/2 cup other non-dairy milk
¹⁄₈ teaspoon coconut extract
1 tablespoon soy sauce, gluten-free
1 tablespoon agave nectar
¹⁄₂ - 1 teaspoon cayenne
1 lime, juiced

directions

Cut the tofu into bite sized chunks. Place in a plastic zip lock bag with 1 tablespoon vegetable broth and 1 tablespoon soy sauce. Seal the bag and shake until all the tofu pieces are covered. Preheat the oven to 400 F - allowing the tofu to marinate while the oven heats.
Bake the tofu 10-15 minutes on one side then flip the pieces and bake 10-15 minutes on the other side.
While the tofu is baking chop all the vegetables. Heat the oil in a large wok and cook the onion and celery for 3 minutes. Add the broccoli and parsnip and cook for another 5 minutes. Add the carrots and red pepper and cook an another 5 minutes. Finally add the zucchini and mushrooms and cook for 2 or 3 more minutes. Turn off the heat under the wok and prepare the sauce.
Place the peanut butter, vegetable broth, almond milk, coconut extract, soy sauce, agave nectar, cayenne, and lime juice in a small sauce pan. Bring the sauce to a boil and then turn down to a simmer. Cook, stirring frequently until the sauce begins to thicken and reduce. Pour the hot sauce over the vegetables and serve.

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RECIPE SUBMITTED BY

kathleenkirbyturner

Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.

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