Stir-fry dishes have always been a go-to dinner for me because they are easy and can be a last minute throw together of whatever I have in my fridge. The key is to start with a base of fragrant spices and a good flavor profile. When creating this dish I knew I wanted to combine ginger, peanut and tofu – and with that combination you can never go wrong! The base combination of onion, garlic and ginger start this dish off with a lot of flavor. Then I mix in vegetables that offer different and interesting textures. Cooked cabbage and broccoli are my favorite but honestly, this recipe works well with whatever vegetables you have on hand. A good tip is to satuee the tofu prior to making the rest of the stir fry because this ensures that its shape holds up and doesnt become a scramble! (But I have to say – I did try this dish with eggs – whisked it in towards the end – and it turned out great!)
The peanut sauce is really versatile and can be used on anything – salads, pasta, grain bowls – so feel free to put some aside! If you are looking to add more complex carbohydrates to this recipe I would suggest serving it with brown rice, which makes for a hearty, well rounded dinner/lunch. And a big bonus for this recipe is that the leftovers hold up really well in the fridge. Work-from-home-life has me cooking all the time so whenever I can spare myself from cleaning and cooking, I am on board. Yes even me – the person who cooks for a living! With that in mind, I usually store away whatever is left of this dish and then cook some extra rice to have with it the next day. I also try to double the sauce recipe so I have extra to spice up other dishes. If you are not a peanut fan or have allergies you can try this sauce with almond butter, tahini paste, cashew butter etc. Depending on the consistency of the nut butter you may need to thin out the recipe a bit by adding some water.
This recipe works for a quick easy weeknight dinner for myself or an impressive feast for family and friends! Let me know how you like the recipe in the comments below! I simply cant get enough of it.
Recipe
Ingredients
- 14 oz package of tofu cut into cubes
- 2 tablespoon oil
- 1 onion sliced
- 2 cloves of garlic finely chopped
- 1 inch ginger peeled and finely chopped
- 1 head broccoli chopped (about 1-2 cups)
- 1-2 cups cabbage sliced
- 3 scallions chopped
- 1/4 cup peanuts chopped
- parsley for garnish
Directions
- In a medium to large size sauce pan add 1 tablespoon of oil and sautée tofu cubes. Cook on each side for about 7 minutes or until golden brow and set aside
- Using the same pan and add additional 1 tablespoon of oil now add in onion, garlic and ginger cook for about 5-7 minutes on medium heat. Be sure to mix it every few minutes or so.
- Once onions are fragrant and translucent/golden add in broccoli and cabbage cook for another 10 minutes or until desired
- Remove from heat and toss with peanut sauce and tofu. Garnish with scallions, peanuts and parsley
- Serve with brown rice or your favorite grain!
Sauce
Ingredients
- 1/2 cup peanut butter
- 1/4 Braggs amino acid (or soy sauce)
- 2 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 1-2 tablespoon sriracha
- 1 lime, juiced
Directions
Using a mini food processor or a small bowl with a whisk combine all ingredients together until smooth.
*Note – depending on the consistency of your nut butter you may need to thin out the recipe, try adding one tablespoon of water at a time to thin it out if it is too thick
