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!

 

 

Marinara Sauce

Marinara Sauce

There is nothing better than homemade marinara sauce to top your favorite pasta.  This sauce cooks up fast so you can spend more time doing what you really love... eating!

Make a large batch and keep the leftovers in the freezer for a quick weeknight meal.

 

 

 Ingredients

3 cups canned tomatoes

1 - 6oz can tomato paste

2 garlic cloves, chopped

1/2 medium onion, chopped

1 tablespoon olive oil

1/4 cup fresh basil

1/4 cup freshly graded Parmesan cheese

1 Parmesan cheese rind (optional)

1 teaspoon garlic powder

salt and pepper to taste

Directions

Place the olive oil, chopped garlic and chopped onions in a cold sauce pan and turn the heat to medium.  Starting these ingredients in a cold pan, will allow for the flavors of the garlic and onions to fully infuse into the olive oil, making for a more flavorful sauce.  Bring these ingredients to a sizzle and cook for two more minutes.  Add the canned tomatoes and stir.  Cook this for about 5 minutes or until the sauce is simmering.  Add the tomato paste, garlic powder, Parmesan cheese, and Parmesan cheese rind.  (The parmesan cheese rind is optional, but this is a great way to get even more flavor into your sauce.)  Add your salt and pepper to taste.  I like a slightly sweeter sauce, so I only add about 1/2 teaspoon of salt and pepper.  Simmer this for 10 more minutes.  Remove the remainder of the Parmesan cheese rind and add the fresh basil.  Serve over your favorite pasta.  Enjoy!