Veggies and Tofu with Peanut Sauce

Ahhh peanuts. How I love you. Let me count the ways.

Dessert? Sauces? Garnish? Yes yes yes!!!

Another favorite of the hubs is my veggie stir-fry with peanut sauce. I have made this dish many times and each time the sauce is slightly different. This one you really need to play with and make your own. Here are the basics:

½ cup of natural/organic creamy unsalted peanut butter

2-3 Tbsp organic low sodium soy sauce (why organic you ask? I always buy organic non-GMO soy products whenever possible and yes, it’s not always possible. But if you can, you should. GMO foods are gross modified options or genetically modified organisms and it’s always better to eat food that hasn’t been a science project right??)

2-3 Tbsp sesame oil

1-2 cloves crushed garlic

½ cup rice wine vinegar and or lime juice. Use what you have handy, both are good.

Red pepper flakes or srirracha to taste.

Warm the peanut butter and stir everything else in. Yup. It’s THAT easy.

Keep playing with the sauce until you like the flavour. The viscosity should resemble loose pancake batter. I like to fry up my tofu (smoked is my favorite but any firm organic tofu is good!) in some coconut oil and then once it’s crispy, add in the veg! Whatever you like. I used carrots, bell peppers, snow peas, mushrooms and green onion as a garnish. To placate the hubs, I took out some prawns for him to toss into his. Sometimes he uses chopped chicken breast and preps it the same as I do the tofu. Once you get the right softness of the veg (we like ours slightly crunchy), toss in some sauce and Bob’s your uncle. The hubs decided that Soba noodles are best with this meal, but we have also had it with brown rice noodles and I’m sure any whole grain or hearty noodle would do.

Clearly this is one of those meals that leaves everybody happy. I however am happier when he leaves out the meat (tee hee) but that doesn’t really ever happen with this one. Can’t win’em all people!!

Garnish with toasted peanuts and a slice of lime if you are so inclined.  Apparently the shrimp version goes well with beer.

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