I wrote about this meal a few years ago, but as with many of my older posts, the recipe link no longer works, so I'll include it here again; this one comes from January 2010's Chatelaine:
Spicy Peanut, Tofu and Spinach Stir-Fry
1/2 cup (125 mL) orange juice
1/3 cup (75 mL) all-natural peanut butter
1/3 cup (75 mL) teriyaki sauce
1 1/2 tbsp (20 mL) hot chili-garlic sauce OR 1 1/2 tsp (7 mL) sriracha sauce
350-g pkg President's Choice teriyaki-flavoured tofu*
1 red pepper
6-oz (170-g) bag baby spinach
In a small bowl, whisk juice with peanut butter, teriyaki and chili-garlic sauce until mixed. Set aside. Slice tofu and red pepper into thin strips. If using teriyaki-flavoured tofu, add leftover teriyaki sauce in package to sauce mixture.
Lightly coat a large frying pan with oil and set over medium-high heat. When hot, add tofu and pepper. Gently stir-fry until tofu is hot and pepper is tender, 3 to 5 min. Don’t worry if tofu breaks a bit. Stir in sauce and spinach. Remove from heat and stir until spinach is just wilted. Serve over cooked couscous, boiled quinoa or steamed rice.**
Makes 4 servings.
*Can also used plain tofu, firm or extra-firm
**I made President's Choice bulgur quinoa blend for the side dish. This has become one of my favourite sides and I often make it in place of rice or quinoa.
Unlike my picture from a few years ago, I now slice up the tofu and pepper in smaller strips than the original recipe calls for. I like it this way better.
This recipe is super similar to an old favourite, pork and broccoli over noodles in peanut sauce, but this version replaces the pork with tofu and the chicken broth with water and voilà, vegetarian version! The recipe I made on Thursday night came from December 2011's Chatelaine: Crispy tofu with peanut sauce. I cooked some pasta for the side and it looked like this:
But I'm going to alter the recipe, and suggest if you make it like this, you will like it better:
Veggie, Tofu & Peanut Sauce Noodles
200 g spaghettini
1 tbsp vegetable oil
1 350-g package extra-firm tofu, patted dry and chopped
1 small onion, sliced
1 sweet pepper, sliced into thin strips
1 head broccoli, chopped into florets, with stems peeled and chopped
1 227-g package sugar snap peas
1/2 cup peanut butter
1/4 cup hoisin sauce
1 tbsp hot chili-garlic sauce
1/4 tsp salt
2 green onions, sliced (optional)
Bring a large pot of water to a boil. Cook spaghettini according to package directions. Drain.
Meanwhile, heat oil in a large non-stick frying pan over medium-high. Add tofu, onion and pepper and cook until tofu is golden and vegetables are tender-crisp, about 4 minutes. Add broccoli and peas and cook for 1-2 minutes more. Remove pan from heat, and add drained spaghettini to pan.
Whisk peanut butter with 2/3 cup hot water, hoisin, chili-garlic sauce, and salt. Pour sauce over pan and stir until entire mixture is well coated in sauce. Serve topped with green onions, if desired.
Serves 4.
This is post #100.
This is also the vegetarian meal of the week; from January 2010's Chatelaine: Spicy peanut, tofu and spinach stir-fry. Funny, this must be a re-try from last year, but I do not remember it at all. It was...
...delicious! I bought all-natural peanut butter, as per the instructions, and who knew? It's really good. And it has just one ingredient: peanuts! Amazing. I replaced the extra-firm tofu with PC brand teriyaki-flavoured firm tofu, which is one I enjoy on the barbecue in the summer. I debated whether or not to use the whole 2 tbsps of chili-garlic sauce, and in the end I did, but next time I might use just 1 1/2 tbsps. It was on the cusp of being too spicy for us, but had a really yummy, peanutty flavour.
Yum, yum, yum. Served with quinoa.
