Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, Vegan, Vegetarian

Pass That Peanut Tofu Stir Fry

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Happy Meatless Monday! I’ve been craving stir fry lately, and Peanut Tofu Stir Fry more than hit the spot. I keep making these impromptu meals with random leftovers, but hey, I’m not complaining. I originally bought some ginger, broccoli slaw, cilantro and zucchini to make Asian Peanut Zoodles, but instead of making stir fry, I used some of these ingredients for a take on Sesame Chicken “Noodle” Soup. My old roommate, Dee, is the queen of stir fry, and her steady stream of tantalizing stir fry snaps was enough to make me want in on the action. I tossed together leftover brown rice, the broccoli slaw, red pepper, edemame and tofu in an easy, yet flavorful peanut sauce.

Ingredients (serves 5).

For the Stir Fry:

  • 1″ ginger root, peeled and minced
  • 1 t minced garlic
  • 1/4 onion, sliced into half-moons, about 1″ pieces
  • 1 red bell pepper, sliced into 1″ piece
  • 1 package (about 5 c) broccoli slaw
  • 1½ c edamame
  • 1/2 c cashew pieces
  • 14 oz firm tofu in 1/2″ cubes
  • 1 c brown rice, cooked
  • 1/4 c fresh cilantro, torn
  • Sesame seeds to garish
  • Red pepper flakes or sriracha for heat (optional)

For the Peanut Sauce:

  • 1/2 lime, juiced
  • 2 T reduced sodium soy sauce
  • 3 T PB2
  • 1 T creamy peanut butter, unsalted
  • 3-5 T warm water

Directions.

  1. Lightly grease a large skillet or wok with cooking spray. Over medium heat, sauté ginger, garlic and onion, about 1-2 min or until oil cooks off.
  2. Barely cover the bottom of the pan with water. Add red pepper, broccoli slaw and edamame. Toss well and cover to steam for 5 min, being sure to stir every so often.
  3. In a small bowl, mix ingredients for the sauce with 3 T water and pour sauce over steamed veggies.
    • Add water by the tablespoon until your peanut butter sauce is well-incorporated and your desired consistency. If you add too much water, don’t worry! You’ll just cook it off.
  4. Fold in cashew pieces, cubed tofu and rice and mix well. Reduce to low heat and cover, again tossing every so often. Once the liquid on the bottom of the pan has cooked up and sauce has thickened, remove from heat. Stir in torn cilantro.
  5. Dish up 2 c servings and add sesame seeds and spice as needed.
  6. Enjoy!

Nutrition for 2 c (1/5 of recipe).
323 calories  •  13.4 g fat (37%)  •  29.5 g carbs (36%)  •  21.2 g protein (26%)  •  5.1 g fiber  • 4.7 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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