Best Veggie Stir-Fry with Peanut Sauce
Ingredients
Peanut sauce
- 3 tbsp natural peanut butter
- 2 tbsp soy sauce (opt for gluten free soy sauce or coconut aminos to make gluten free; use low sodium if preferred)
- 1 tbsp maple syrup
- 1 tsp garlic chili sauce or sriracha
- 1 tsp mustard
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- Juice of half a lime
- 2-3 tbsp water
Baked garlic chili tofu
- 1 block extra firm tofu drained and pressed for at least an hour or super firm tofu
- 2 tbsp soy sauce
- 2 tsp chili garlic sauce
Noodle bowl
- 2-4 servings of cooked noodles
- 1 head broccoli
- 1/4 onion, diced
- 2 tbsp water
- 2 tsp soy sauce
- 1 tsp garlic chili sauce
Preparation
Add all ingredients for peanut sauce to a bowl and whisk together until smooth.
Adjust consistency of peanut sauce by adding additional small amounts of water until satisfied.
Set oven to 400F for baking garlic chili tofu.
After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container.
Add remaining ingredients for tofu and coat by gently tossing or shaking.
Place tofu cubes on a lined baking sheet without touching and bake for at least 25 minutes or until edges have browned.
Remove tofu from oven and serve; alternatively, pan fry until browned on all sides.
To a pan on medium heat, add onion and sauté until softened, about 1 minute.
Add broccoli and 2 tbsp of water, lower heat to low medium, cover with a lid for 3-4 minutes.
Remove lid, add 2 tsp soy sauce and 1 tsp garlic chili sauce, and stir to combine.
Add cooked noodles and baked tofu to the pan.
Add half the peanut sauce and stir to combine.
Serve as desired and use reserved peanut sauce if needed.
