Creating this dish was truly a roller coaster of emotions! It’s not exactly what I set out to make, but it turned out to be a delicious meal anyway! I love this dish because it has lots of crunchy vegetables, the tofu is perfectly spicy, and the sauce. Oh, the sauce! Coconut milk, chunky peanut butter, fresh ginger, and a few other ingredients come together to make one of the best Asian-style sauces I’ve tasted. We kept going back to add more to our plates!
My original plan for the recipe was to crumble the tofu, add some flavor, and form it in to little patties. The patties did not stick together AT ALL and it turned in to a bit of a mess in my pan. I decided to roll with it and just broke up my falling apart patties and served it crumbled. In a way I think this may have been a good thing, as you get little bite of tofu in every bite! I still want to figure out how to make tofu patties, though… 😉
If you aren’t a fan of tofu (or are nervous to try it!) feel free to substitute thinly sliced chicken breast or pork. Saute it in the pan until mostly cooked before adding the vegetables.
I highly, highly recommend serving this stir fry over jasmine rice (versus brown rice or another variety). Its light, floral flavor and sticky texture are a lovely complement to the sweet, slightly tangy sauce. Another bonus? Jasmine rice cooks pretty quickly so if you start the rice when you start the cooking process, the timing of everything being done at once should work out!
- 1 red bell pepper
- 4 small or 2 medium carrots
- 1 cup frozen peas
- 1 green onion
- 2 tablespoons coconut oil
- 1 block extra firm tofu
- 1 teaspoon Sriracha
- 1 teaspoon low sodium soy sauce
- 1 teaspoon brown sugar
- 1 cup lite coconut milk (from a can)
- 1/4 cup chunky peanut butter
- 1 1/2 inch piece ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons low sodium soy sauce
- 1 tablespoon lime juice
- 2 tablespoons brown sugar
- 1/2 cup water
- Wrap tofu in a non-terry cloth kitchen towel and place heavy objects on top. Press for about 30 minutes.
- Slice the bell pepper and carrots in to very thin, 2 - 3 inch slices, thinly slice the green onion (white and green parts), and measure out the frozen peas (no need to thaw)
- Crumble the tofu in a large bowl and add the Sriracha, soy sauce, and brown sugar. Mix very well with your hands to ensure the mixture is well incorporated
- Heat a large skillet over medium-high heat and add coconut oil
- When the oil is hot, add the tofu and vegetables. Stir occasionally until the vegetables are softened, but still crisp (about 5 - 7 minutes)
- Meanwhile, combine all the sauce ingredients in a saucepan over medium heat and stir well
- Turn the heat off on both pans and pour a half cup of the sauce over the tofu and vegetable mixture and stir well to coat the vegetables and tofu.
- Serve over jasmine rice with extra coconut-peanut sauce and Sriracha