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From vegweb.com
Thai Peanut Tofu Stir-Fry with Spicy Peanut Sauce
1 block extra firm tofu (drained and sliced into thin strips length and width wise)
1/2 c. peanut butter
1/2 c. water
2 tbsp. soy sauce
1 tbsp dry sherry (optional)
1 tsp lemon juice
1/4 tsp ginger
1 tbsp. brown sugar
dash honey
2 tbsp. peanut or vegetable oil
2 or 3 cloves garlic, minced
1 tsp.- 3 tbsp crushed red pepper, divided (depending on how spicy you like)
3 to 4 c. of your favorite stir fry veggies (I use broccoli, peppers, bok choy, water chestnuts, baby corn, and sugar snap peas)
1 tbsp chili sauce
Soften ½ c peanut butter. In a small bowl, blend peanut butter, water, soy sauce, sherry, lemon juice, ginger, ½ the red pepper and sugar; set aside. (***Note*** I prepare the peanut sauce the night before and marinade the tofu in ¼ - ½ the peanut sauce reserving the rest for the stir fry the next night. When cooking the tofu, be sure to scrap as much of the marinating peanut sauce out of whatever dish used to marinate so it can be used in the stir fry.)
In a wok or large skillet, heat oil over high heat. Add garlic and the other ½ red pepper; stir-fry 30 seconds. Add tofu and brown on both sides (about 5 or so minutes each side).
Add veggies, stir-fry until tender, about 5 minutes. Stir in peanut butter mixture.
Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4.
Thai Peanut Tofu Stir-Fry with Spicy Peanut Sauce
1 block extra firm tofu (drained and sliced into thin strips length and width wise)
1/2 c. peanut butter
1/2 c. water
2 tbsp. soy sauce
1 tbsp dry sherry (optional)
1 tsp lemon juice
1/4 tsp ginger
1 tbsp. brown sugar
dash honey
2 tbsp. peanut or vegetable oil
2 or 3 cloves garlic, minced
1 tsp.- 3 tbsp crushed red pepper, divided (depending on how spicy you like)
3 to 4 c. of your favorite stir fry veggies (I use broccoli, peppers, bok choy, water chestnuts, baby corn, and sugar snap peas)
1 tbsp chili sauce
Soften ½ c peanut butter. In a small bowl, blend peanut butter, water, soy sauce, sherry, lemon juice, ginger, ½ the red pepper and sugar; set aside. (***Note*** I prepare the peanut sauce the night before and marinade the tofu in ¼ - ½ the peanut sauce reserving the rest for the stir fry the next night. When cooking the tofu, be sure to scrap as much of the marinating peanut sauce out of whatever dish used to marinate so it can be used in the stir fry.)
In a wok or large skillet, heat oil over high heat. Add garlic and the other ½ red pepper; stir-fry 30 seconds. Add tofu and brown on both sides (about 5 or so minutes each side).
Add veggies, stir-fry until tender, about 5 minutes. Stir in peanut butter mixture.
Cook, stirring constantly until sauce is smooth, about 3 minutes. Serves 4.
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