Tofu Stir Fry with Peanut Sauce

Tofu Stir Fry with Peanut Sauce

This recipe is a tofu treat for your vegan taste buds.

Keep leftovers in the freezer for easy weeknight meals!

 

 

Ingredients

 

Peanut Sauce

3/4 cups unsalted peanut butter

1/4 cup soy sauce

1/2 cup water

1 tablespoon chili sauce (optional)

Stir Fry

6 oz spaghetti noodles, cooked

1 package firm tofu

1/4 cup teriyaki sauce

2 tablespoons sesame seeds

1 teaspoon crushed red pepper

3 garlic cloves, chopped

1/2 tablespoon fresh ginger, chopped

1 tablespoon olive oil

3 carrots, sliced thinly

5 green onions, chopped

1 cup alfalfa sprouts

1 cup edamame

Directions

 

Peanut Sauce

Place all of the ingredients in a large bowl and whisk until they are fully incorporated.  It's just that easy!

Stir Fry

 Let's start with the tofu.  Preheat a large skillet or wok to medium heat.  Add the olive oil and tofu and cook for about 5 minutes.  Pour in the teriyaki sauce and make sure that all of the tofu is evenly coated.  The goal here is to get a nice teriyaki crust on the tofu, which should take about 10 minutes.  Toss frequently.  Add the sesame seeds and crushed red pepper, always making sure to coat the tofu.  

Get a pot of water boiling and cook the edamame for 5 minutes.

Back to the stir fry, add the garlic, ginger, 2 of the sliced carrots, and the peanut sauce to the wok.  Cook for about 5 minutes.  Add 3/4 cups of the alfalfa sprouts, the edamame, cooked noodles and green onions to the stir fry.  Cook for about 2 minutes.

To serve, place about a cup of the stir fry onto a place and garnish with the remaining carrots, green onions and sprouts.  Enjoy!

 

 

Beefless "Beef" and Broccoli

Beefless "Beef" and Broccoli

This vegan recipe is so delicious, everyone will be asking for seconds!

Add Edamame for extra protein.  Substitute tofu for the beefless tips to make this dish gluten free.

 

 Ingredients

1 package Gardein Beefless tips

2 cups broccoli florets

1 cup frozen shelled edamame

2 cups cooked brown rice

1/4 cup teriyaki sauce

1 carrot sliced very thin

2 green onions

1 tablespoon olive oil

2 cups boiling water

Directions

The first thing to do is to get the rice cooked, as this takes the most time.  I use a rice cooker to steam my rice and it comes out perfect every time.  Place 1 cup of brown rice into the steamer with 2 1/2 cups of water.  Put on the lid, set the steamer to cook and let the it work its magic.

Preheat a large skillet or wok to medium heat.  Add the olive oil and Beefless tips into the pan.  Cover and cook for about 5 minutes.  Flip the beefless tips, return the cover and cook for an additional 5 minutes.  Now we can add our broccoli.  Remove the cover and add the broccoli and teriyaki sauce.  Toss it well, making sure there is an even coating of sauce on the broccoli and beefless tips.  Cook this for about 10 minutes.

While that is cooking, we can boil our edamame.  Bring 2 cups of water to a boil.  Drop in the edamame and cook for 5 minutes.  Remove the edamame from the water and add it to the pan of beefless tips and broccoli.  Turn off the heat.

Serve 1 1/2 cups of the stir-fry with 1/2 cup of the cooked brown rice.  Top with some thinly sliced raw carrots and green onions for a delicious crunch.  Enjoy!