Friday, December 21, 2012

Tofu Peanut Stir Fry

Are you looking for something easy and light amongst on all the goodies this holiday season? Then look no further. Here I made a tofu stir fry full of vegetables set atop some noodles. The peanut flavor is reminiscent of Pad Thai but since I just winged it, it's not exactly the same. As I always say with tofu, you have to make a nice sauce to get it flavorful, and I think that is just what I've done here.

So set aside your cookies, cheese and crackers, bread, and decadent holiday dishes for a night and make this. Your waist line with thank you ;)

Tofu Peanut Stir Fry
For marinade:
1/2 tbsp corn starch
1/2 tbsp soy sauce (low sodium, preferred)
1/2 tbsp mirin
3 oz extra firm tofu, cut into bite sized pieces

For stir fry:
1 tbsp soy sauce (low sodium, preferred)
1/2 tbsp creamy natural peanut butter
1/2 tbsp mirin
1/2 tbsp hoisin sauce
1/2 tbsp corn starch
1 tsp Sriracha sauce
1/2 cup chicken broth
1 tbsp peanut oil
1 scallion, sliced thinly, whites and greens separated
1 garlic clove, minced
1 tsp fresh ginger, minced
pinch of sugar
1 1/2 oz somen noodles
1 cup broccoli slaw
4-5 mini sweet peppers, sliced thinly
4-5 button mushroom, sliced thinly
peanuts, for garnish

Mix together corn starch, soy sauce and mirin and toss the tofu in it. Refrigerate until ready to stir fry.

Prep all of your vegetables and set them close to the stove.

Whisk together the soy sauce, peanut butter, mirin, hoisin sauce, corn starch, Sriracha and broth. Set aside.

Heat 1/2 tbsp oil over medium heat in a wok. Pour off any excess marinade and then add the tofu to the pan. Cook, flipping gently, for 3-4 minutes until browned. Remove to a plate and wipe out the wok.

Bring a pot of water to a boil. Add the noodles and cook for 2-3 minutes, until cooked through. Drain.

Heat another 1/2 tbsp oil over medium high heat in the wok. Add the white of the scallion and the garlic; cook until softened, about 1 minute. Add the ginger and sugar and cook for 30 seconds. Add the mushrooms and peppers and cook, stirring constantly, for 2-3 minutes until softened. Add the broccoli slaw and cook for an additional 2 minutes. Add back the tofu, sauce and noodles. Mix completely and heat until thickened.

Serve garnished with the greens of the scallion and peanuts.

Serves 1-2.

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