Recipes
veg
Thai Peanut Butter marinated Tofu Stir fry with Veggies
By Shraddha
⏳ Prep Time: 30 minute
29 May 2022
Nutritional Overview
Calories
485 kcal
Protein
35 gm
Carbs
30 gm
Fats
25 gm
Ingredients
Tofu 200g
Bell Pepper 150g
French beans 100g
Carrot 100g
Butter 15g
Peanut Butter 10g
Soya Sauce 15g
Grated Ginger 10g
Crushed Garlic 10g
Balsamic vinegar 10g
Lime juice 10g
Maple syrup 10g
Method
Step 1
Press out as much of the tofu liquid as you can. The less liquid, the crispier the tofu will be. To do this, place a stack of paper towels on a plate. Wrap the tofu block in more paper towels, then place a second plate on top. Add several heavy items on top to weight the tofu down (canned food is perfect). Let sit to minutes while you prep the rest of the recipe - once done, cut the tofu into /inch cubes.
Step 2
In a grinder, add grated ginger, crushed garlic, soy sauce, peanut butter, lime juice, balsamic vinegar, maple syrup and whip up the home made Thai sauce marinade.
Step 3
Marinate the cut Tofu in HALF of Thai Peanut Butter marinade and let it rest for minutes.
Step 4
Post mins of marination, take a large nonstick skillet or wok, heat the chosen fat (in my case, butter) over medium-high heat. Once the oil is hot but not smoking, add the tofu and drizzle with tablespoon soy sauce. Sauté, stirring every minute or so until the tofu is nicely colored on all sides and the moisture has cooked off, about minutes. It's not required to stir constantly. Sitting for a while on one side is what will allow the tofu to brown well. Once golden brown, take it off flame.
Step 5
Pick any favorite vegetables of your choice for this stir fry - I usually go for veggies of all colors in a stir fry usually as it not only visually appealing for me but it's a nice change from the usual greens daily. Wash, cut and get them prepped for the delightful finish.
Step 6
Cook the veggies quickly at a high heat, add salt and cook only until Al Dente ( before nearing cooked texture, a bit of crunch in veggies will burst with goodness!) — this is the KEY — drizzle with the remainder of the HALF homemade Thai Peanut Butter marinade sauce. Mix in well and take it off the flame and serve hot.
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