Coconut-Peanut Tofu Stir Fry

Coconut-Peanut Tofu Stir Fry via Semi-Vegetarian.comCreating 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… 😉 

Coconut-Peanut Tofu Stir Fry via Semi-Vegetarian.com

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!

Coconut-Peanut Tofu Stir Fry
Serves 4
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 red bell pepper
  2. 4 small or 2 medium carrots
  3. 1 cup frozen peas
  4. 1 green onion
  5. 2 tablespoons coconut oil
  6. 1 block extra firm tofu
  7. 1 teaspoon Sriracha
  8. 1 teaspoon low sodium soy sauce
  9. 1 teaspoon brown sugar
For the Sauce
  1. 1 cup lite coconut milk (from a can)
  2. 1/4 cup chunky peanut butter
  3. 1 1/2 inch piece ginger, grated
  4. 2 cloves garlic, minced
  5. 2 tablespoons low sodium soy sauce
  6. 1 tablespoon lime juice
  7. 2 tablespoons brown sugar
  8. 1/2 cup water
Instructions
  1. Wrap tofu in a non-terry cloth kitchen towel and place heavy objects on top. Press for about 30 minutes.
  2. 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)
  3. 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
  4. Heat a large skillet over medium-high heat and add coconut oil
  5. When the oil is hot, add the tofu and vegetables. Stir occasionally until the vegetables are softened, but still crisp (about 5 - 7 minutes)
  6. Meanwhile, combine all the sauce ingredients in a saucepan over medium heat and stir well
  7. 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.
  8. Serve over jasmine rice with extra coconut-peanut sauce and Sriracha
Semi-Vegetarian http://www.semi-vegetarian.com/
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Spinach Cauliflower Mash

Spinach Cauliflower Mash via Semi-Vegetarian.comMove over mashed potatoes, a new side dish is in town! Spinach cauliflower mash calls for just four ingredients, and you’ll have a delicious side dish on the table in under 25 minutes. It requires minimal hands-on time, so it’s easy to make a from-scratch side to accompany your main dish. The bright green color is fun, too, and getting “two veggies for the price of one” in a side dish is always a bonus.

The parmesan cheese adds a nice salty flavor to the mild cauliflower and spinach base. Using parmesan provides enough flavor that I found it didn’t really need additional salt. A great way to keep the sodium down in this side dish! Also, using a couple tablespoons of real butter provides a rich taste without making it feel heavy. 

Give it a try! My two year old loves this dish and calls it “green potatoes”. Ha… 
Spinach Cauliflower Mash via Semi-Vegetarian.com

Spinach Cauliflower Mash
Serves 6
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Prep Time
10 min
Cook Time
15 min
Total Time
15 min
Prep Time
10 min
Cook Time
15 min
Total Time
15 min
Ingredients
  1. 1 head cauliflower
  2. 1 cup packed spinach
  3. 1/3 cup grated parmesan cheese
  4. 2 tablespoons butter
Instructions
  1. Cut the florets off the cauliflower stem and place in a large microwave safe dish
  2. Add water to the dish until it's about halfway full and microwave about 15 minutes, or until tender (stir occasionally)
  3. Drain the steamed cauliflower and combine it with the remaining ingredients
  4. Puree the mixture in a food processor until smooth.
  5. Important to note: You will most likely need to work in batches as not to overfill the food processor bowl. Also, take the plunger out of the feed tube on the food processor to allow steam to escape. If it's splattering a bit, you can put a kitchen towel over the open feed tube.
Notes
  1. The cauliflower can be steamed on the stove top, if preferred.
Semi-Vegetarian http://www.semi-vegetarian.com/
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