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peanut veggie stir fry

Peanut Veggie Stir Fry


  • Author: Nina | Tofu Test Kitchen
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

The peanut sauce is perfection, but the secret hero in this vegan stir fry is a special salt seasoning mixed into the tofu for an unreal egg flavor.


Scale

Ingredients

Stir fry:

  • 1/2 block extra firm tofu
  • 1 tsp Himalayan black salt (Kala Namak)
  • 1/4 tsp turmeric
  • 14 oz box of Stir fry rice noodles
  • 1 tbsp coconut oil
  • 1 yellow onion, diced
  • 1” piece ginger, minced
  • 3 cloves garlic, minced
  • 2 heads of broccoli, chopped into bite sized pieces
  • 1 cup shredded carrots
  • 1/2 head of purple cabbage, shredded
  • 1 red bell pepper, diced

Sauce:

  • ¼ cup peanut butter
  • 1 tsp sesame oil
  • 4 tbsp tamari
  • 2 tbsp lime juice
  • 1 tbsp Hoisin sauce (optional, but adds great flavor!)
  • 1 tbsp rice vinegar (if you don’t have it, add a little more lime juice)
  • 1” piece ginger, minced
  • 1 clove garlic, minced
  • 23 tbsp maple syrup
  • 2 tbsp water, to thin

Instructions

  1. Press the 1/2 tofu block between towels for 15 mins to drain excess moisture. Then crumble with a fork (or your fingers) into a scrambled egg like consistency.
  2. Evenly mix into the tofu 1 tsp Himalayan black salt (Kala Namak) and 1/4 tsp turmeric.
  3. Cook rice noodles according to package directions and set aside.
  4. Meanwhile, put 1 tbsp coconut oil in a large pan and cook diced onion on low heat for about 8 mins until soft and translucent. Then add the minced ginger and garlic and cook for another 30 seconds.
  5. Add broccoli, carrot, and bell pepper to pan and cook for 5-10 mins on medium heat.
  6. Add shredded cabbage and ¼ cup water. Cover with lid for 3 minutes to steam.
  7. Push the veggies aside to create a well in the center of the pan. Add crumbled tofu mixture in the center and heat on medium heat for another 3-5 mins, gently stirring tofu in the center of the pan half way through.
  8. In a small bowl, whisk together all peanut sauce ingredients. The peanut butter will be clumpy at first, but keep whisking! You will eventually get a smooth consistency.
  9. Mix the tofu into the veggies evenly and stir in the cooked noodles and peanut sauce.
  10. Serve warm. Suggested toppings: green onion, cilantro, toasted peanuts, coconut flakes, and black sesame seeds.

Notes

  • You can find Himalayan black salt at specialty stores or here on Amazon. You’ll need to to add the egg flavor. If you don’t have it, I would omit the tofu step entirely, or used marinated and baked tofu as a topping.