Name: Flavorful Vegetarian Thai Peanut Stir-Fry
Ingredients: Tofu (1 block, firm or extra-firm, pressed): The protein powerhouse of this dish, tofu soaks up the flavors beautifully and provides a satisfying chewiness. Pressing it removes excess water, ensuring it gets wonderfully crispy when stir-fried.; Broccoli Florets (1 large head, cut into bite-sized pieces): Broccoli adds a vibrant green color, a slightly earthy flavor, and a delightful crunch. It’s packed with nutrients and holds up well in a stir-fry.; Bell Peppers (2, any color, sliced): Bell peppers contribute sweetness and a satisfying crispness. Use a mix of colors for visual appeal and a variety of vitamins.; Carrots (2, julienned or thinly sliced): Carrots bring a touch of sweetness and a beautiful orange hue. Julienne or thin slices cook quickly and evenly in the stir-fry.; Snap Peas (1 cup, trimmed): Snap peas offer a delightful sweetness and a satisfying “snap” when you bite into them. They add a lovely texture contrast to the dish.; Red Onion (1/2, thinly sliced): Red onion provides a pungent and slightly sweet flavor that adds depth to the stir-fry. It caramelizes slightly when cooked, enhancing its taste.; Garlic (3 cloves, minced): Garlic is essential for building flavor in almost any savory dish. It brings a pungent aroma and a delicious savory note.; Ginger (1 tablespoon, grated or minced): Fresh ginger adds a warm, spicy, and slightly citrusy flavor that is characteristic of Thai cuisine.; Vegetable Oil (2 tablespoons, high-heat oil like canola or peanut): A high-heat oil is crucial for stir-frying at high temperatures without burning, ensuring crispy vegetables and tofu.; Soy Sauce (1/4 cup, low sodium): Soy sauce provides a salty, umami base for the peanut sauce and stir-fry. Low sodium helps control the overall saltiness.; Peanut Butter (1/2 cup, creamy or crunchy): The star ingredient! Peanut butter creates the signature creamy, nutty flavor of the Thai peanut sauce. Choose creamy for a smoother sauce or crunchy for added texture.; Rice Vinegar (2 tablespoons): Rice vinegar adds a tangy and slightly sweet acidity that balances the richness of the peanut butter and soy sauce.; Honey or Maple Syrup (2 tablespoons): A touch of sweetness is needed to round out the flavors of the peanut sauce. Honey or maple syrup work equally well. For a vegan option, use maple syrup.; Lime Juice (1 tablespoon, fresh): Fresh lime juice brightens the sauce with a zesty citrus note and adds a refreshing element.; Sesame Oil (1 teaspoon, toasted): Toasted sesame oil adds a nutty aroma and flavor that enhances the overall taste of the stir-fry and sauce.; Red Pepper Flakes (1/2 teaspoon, or to taste): Red pepper flakes provide a touch of heat. Adjust the amount to your spice preference. Omit if you prefer a completely mild dish.; Water (2-4 tablespoons, or as needed to adjust sauce consistency): Water helps thin out the peanut sauce to your desired consistency.; Cooked Rice or Noodles (for serving): Serve the stir-fry over your choice of cooked rice (white, brown, or jasmine) or noodles (rice noodles, egg noodles, or ramen).; Optional Garnishes: Chopped peanuts, sesame seeds, fresh cilantro, chopped green onions, lime wedges.

Ingredients

Tofu (1 block, firm or extra-firm, pressed): The protein powerhouse of this dish, tofu soaks up the flavors beautifully and provides a satisfying chewiness. Pressing it removes excess water, ensuring it gets wonderfully crispy when stir-fried.
Broccoli Florets (1 large head, cut into bite-sized pieces): Broccoli adds a vibrant green color, a slightly earthy flavor, and a delightful crunch. It’s packed with nutrients and holds up well in a stir-fry.
Bell Peppers (2, any color, sliced): Bell peppers contribute sweetness and a satisfying crispness. Use a mix of colors for visual appeal and a variety of vitamins.
Carrots (2, julienned or thinly sliced): Carrots bring a touch of sweetness and a beautiful orange hue. Julienne or thin slices cook quickly and evenly in the stir-fry.
Snap Peas (1 cup, trimmed): Snap peas offer a delightful sweetness and a satisfying “snap” when you bite into them. They add a lovely texture contrast to the dish.
Red Onion (1/2, thinly sliced): Red onion provides a pungent and slightly sweet flavor that adds depth to the stir-fry. It caramelizes slightly when cooked, enhancing its taste.
Garlic (3 cloves, minced): Garlic is essential for building flavor in almost any savory dish. It brings a pungent aroma and a delicious savory note.
Ginger (1 tablespoon, grated or minced): Fresh ginger adds a warm, spicy, and slightly citrusy flavor that is characteristic of Thai cuisine.
Vegetable Oil (2 tablespoons, high-heat oil like canola or peanut): A high-heat oil is crucial for stir-frying at high temperatures without burning, ensuring crispy vegetables and tofu.
Soy Sauce (1/4 cup, low sodium): Soy sauce provides a salty, umami base for the peanut sauce and stir-fry. Low sodium helps control the overall saltiness.
Peanut Butter (1/2 cup, creamy or crunchy): The star ingredient! Peanut butter creates the signature creamy, nutty flavor of the Thai peanut sauce. Choose creamy for a smoother sauce or crunchy for added texture.
Rice Vinegar (2 tablespoons): Rice vinegar adds a tangy and slightly sweet acidity that balances the richness of the peanut butter and soy sauce.
Honey or Maple Syrup (2 tablespoons): A touch of sweetness is needed to round out the flavors of the peanut sauce. Honey or maple syrup work equally well. For a vegan option, use maple syrup.
Lime Juice (1 tablespoon, fresh): Fresh lime juice brightens the sauce with a zesty citrus note and adds a refreshing element.
Sesame Oil (1 teaspoon, toasted): Toasted sesame oil adds a nutty aroma and flavor that enhances the overall taste of the stir-fry and sauce.
Red Pepper Flakes (1/2 teaspoon, or to taste): Red pepper flakes provide a touch of heat. Adjust the amount to your spice preference. Omit if you prefer a completely mild dish.
Water (2-4 tablespoons, or as needed to adjust sauce consistency): Water helps thin out the peanut sauce to your desired consistency.
Cooked Rice or Noodles (for serving): Serve the stir-fry over your choice of cooked rice (white, brown, or jasmine) or noodles (rice noodles, egg noodles, or ramen).
Optional Garnishes: Chopped peanuts, sesame seeds, fresh cilantro, chopped green onions, lime wedges.

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Instructions

Prepare the Tofu: Begin by pressing the tofu to remove excess water. Place the tofu block between paper towels or clean kitchen towels, and then put a heavy object (like a stack of books or a cast iron pan) on top. Press for at least 20-30 minutes. This step is crucial for achieving crispy tofu. Once pressed, cut the tofu into bite-sized cubes.
Make the Peanut Sauce: In a medium bowl, whisk together the soy sauce, peanut butter, rice vinegar, honey or maple syrup, lime juice, sesame oil, and red pepper flakes. Start with 2 tablespoons of water and whisk until the sauce is smooth. If the sauce is too thick, add more water, one tablespoon at a time, until it reaches your desired consistency. Taste and adjust seasonings as needed. You might want to add a little more lime juice for tanginess, honey for sweetness, or red pepper flakes for heat. Set the peanut sauce aside.
Prepare the Vegetables: While the tofu is pressing and you’re making the sauce, prepare your vegetables. Wash and chop the broccoli into florets, slice the bell peppers, julienne or thinly slice the carrots, trim the snap peas, and thinly slice the red onion. Mince the garlic and grate or mince the ginger. Having all your vegetables prepped and ready to go is key for efficient stir-frying.
Stir-Fry the Tofu: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once the oil is hot and shimmering, add the cubed tofu. Stir-fry the tofu for 5-7 minutes, or until it is golden brown and crispy on all sides. Remove the tofu from the wok and set aside.
Stir-Fry the Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced red onion and stir-fry for 2-3 minutes, until it softens slightly and becomes fragrant. Then, add the minced garlic and ginger and stir-fry for another minute until fragrant. Be careful not to burn the garlic and ginger.
Add the Heartier Vegetables: Add the broccoli florets and carrots to the wok. Stir-fry for 3-4 minutes, stirring frequently, until the broccoli is bright green and slightly tender-crisp.
Add the Remaining Vegetables: Add the sliced bell peppers and snap peas to the wok. Stir-fry for another 2-3 minutes, until the bell peppers are tender-crisp and the snap peas are bright green. You want the vegetables to be cooked through but still retain some of their crunch.
Combine Tofu and Sauce: Return the cooked tofu to the wok with the vegetables. Pour the prepared peanut sauce over the stir-fry. Stir everything together to ensure the vegetables and tofu are evenly coated in the delicious peanut sauce. Cook for another 1-2 minutes, allowing the sauce to heat through and slightly thicken.
Serve Immediately: Serve the Flavorful Vegetarian Thai Peanut Stir-Fry hot over cooked rice or noodles. Garnish with your favorite toppings, such as chopped peanuts, sesame seeds, fresh cilantro, chopped green onions, and lime wedges, for added flavor and visual appeal. Enjoy your delicious and healthy vegetarian meal!

Nutrition

Serving Size: one normal portion
Calories: 550
Protein: 25g