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
- 2–3 tbsp maple syrup
- 2 tbsp water, to thin
Instructions
- 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.
- Evenly mix into the tofu 1 tsp Himalayan black salt (Kala Namak) and 1/4 tsp turmeric.
- Cook rice noodles according to package directions and set aside.
- 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.
- Add broccoli, carrot, and bell pepper to pan and cook for 5-10 mins on medium heat.
- Add shredded cabbage and ¼ cup water. Cover with lid for 3 minutes to steam.
- 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.
- 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.
- Mix the tofu into the veggies evenly and stir in the cooked noodles and peanut sauce.
- 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.