Sriracha Peanuty Stir Fry
Anne loves the spicy Sriracha sauce, so I found a recipe that incorporated it with some peanut butter. The results were delicious and she loved it! You can use the commonly found Huy Fong brand, but we prefer the Sky Valley sauce.
1 package extra firm or firm tofu, pressed and drained
1 tablespoon neutral oil like peanut or corn
4-5 large garlic cloves, thinly sliced
2 cups broccoli pieces
1 cup sliced carrots
1 inch piece of ginger, peeled and thinly sliced
3 tablespoons tamari/soy sauce
3 tablespoons rice vinegar
2 tablespoons smooth natural (preferably organic and unsweetened) peanut butter
1 tablespoon agave nectar
2 tablespoons water
1 tablespoon Sriracha (more or less to taste)
Drain the tofu and get as much of the water out as possible. (This can be done for several hours for the best effect.) Once dried, slice the tofu into rectangle pieces. In a small bowl, mix the tamari, vinegar, peanut butter, agave, water and Sriracha to form the sauce.
Prep the veggies, garlic and ginger. Heat the oil in a large, non-stick pan (or wok) over high heat. Toss in the garlic and ginger and stir-fry for about 30 seconds, and then add the broccoli and carrots, stirring constantly.
When the vegetables are tender (about 4 minutes or so), remove them from the pan. You might need to add a drop more oil, and then add the tofu. Cook the tofu until its browned on each side.
Add the vegetables back to the pan and stir to combine. Finally add the sauce and mix for about 30 seconds, turning the heat down to low.
Serve over rice and drink plenty of water!
1 package extra firm or firm tofu, pressed and drained
1 tablespoon neutral oil like peanut or corn
4-5 large garlic cloves, thinly sliced
2 cups broccoli pieces
1 cup sliced carrots
1 inch piece of ginger, peeled and thinly sliced
3 tablespoons tamari/soy sauce
3 tablespoons rice vinegar
2 tablespoons smooth natural (preferably organic and unsweetened) peanut butter
1 tablespoon agave nectar
2 tablespoons water
1 tablespoon Sriracha (more or less to taste)
Drain the tofu and get as much of the water out as possible. (This can be done for several hours for the best effect.) Once dried, slice the tofu into rectangle pieces. In a small bowl, mix the tamari, vinegar, peanut butter, agave, water and Sriracha to form the sauce.
Prep the veggies, garlic and ginger. Heat the oil in a large, non-stick pan (or wok) over high heat. Toss in the garlic and ginger and stir-fry for about 30 seconds, and then add the broccoli and carrots, stirring constantly.
When the vegetables are tender (about 4 minutes or so), remove them from the pan. You might need to add a drop more oil, and then add the tofu. Cook the tofu until its browned on each side.
Add the vegetables back to the pan and stir to combine. Finally add the sauce and mix for about 30 seconds, turning the heat down to low.
Serve over rice and drink plenty of water!