Stir-Fried Tofu and Vegetables with Thai Peanut Sauce
 
Ingredients
  • 1 14 oz can light coconut milk
  • 2-4 tablespoons red curry paste, depending on how spicy you want it
  • 1 cup creamy natural peanut butter
  • 3 tablespoons low-sodium soy sauce
  • ¼ cup honey
  • 2 tablespoons rice vinegar
  • ½ cup water
  • 1 teaspoon sesame oil
  • 1 package of extra-firm tofu
  • 1 tablespoon grapeseed or light oil
  • assortment of vegetables, chopped uniformly in size (I used baby broccoli, carrots, sugar snap peas and zucchini)
  • 1 cup long grain white rice
  • 1 cup light coconut milk
  • 1 cup water
Instructions
  1. Whisk together sauce ingredients (coconut milk through sesame oil) in a pan and bring to a simmer. Cook, stirring often so it doesn't scorch, for 2-3 minutes. Remove from heat and let cool slightly. As it cools, it will continue to thicken.
  2. To make rice bring 1 cup coconut milk and water to a boil. Stir in rice. Cover and reduce to a simmer. Let cook for 15 minutes until all liquid absorbed.
  3. Drain tofu and wrap block in paper towels. Place wrapped tofu on a plate and lay something heavy on top, like a cookbook, for 5 minutes. Unwrap and cut into 1 inch pieces.
  4. Heat oil in wok or nonstick skillet over high heat. Add tofu. When it starts to brown, flip so that all sides brown, about 5 to 7 minutes. Remove tofu to a plate with a slotted spoon. Add vegetables and cook until desired level of tenderness, I cook mine for about 7 minutes. Add tofu back to pan.
  5. Serve vegetables over rice. Pour sauce over rice and vegetable mixture or serve on side.
Notes
Recipe for Thai Peanut Sauce adapted from Mel's Kitchen Cafe.
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/04/stir-fried-tofu-and-vegetables-with-thai-peanut-sauce/