So I was feeling a little adventurous and decided I would like to create a quick and healthy meal using tofu. Yeah, that’s right – Tofu! I’ve only had one dish with tofu in it and that’s Miso Soup, but I do know it takes on the flavor of what it’s cooked in. So let’s dive into the adventure together.
1 tablespoon olive oil
1 package frozen broccoli, chopped
5 mini red bell peppers, chopped
5 fresh mushrooms, sliced
1 pound firm tofu, cubed
2 tablespoons of minced garlic
1/2 cup peanut butter
1/2 cup hot water
½ tablespoon of ground ginger
2 tablespoons apple cider vinegar
2 tablespoons soy sauce
½ cup brown sugar
ground cayenne pepper
Cut the tofu into small cubes then soak them in soy sauce, minced garlic and ground ginger. Set the soaking tofu aside.
Heat olive oil a medium skillet then brown the tofu. Once tofu is nicely browned, put it in a bowl. Add your stir fly veggies to the skillet. Let them sear until they are tender but still firm.
In another small bowl mix peanut butter, vinegar, soy sauce, brown sugar, cayenne pepper and hot water. Mix really well – it may be a little lumpy but that’s fine. If you want it silky use a mixer or food processor.
Add tofu back to pan with veggies and continue to cook for an additional 5 minutes. Add peanut butter mixture to pan. Cook another 5 minutes or until liquid has thickened. Serve!
My original thought while cooking was that it would be a little too sweet. It was actually really good. It was a succulent combination of salty and sweet but not extreme. My wife said it was great – an excellent change of pace. For me, when my two boys eats it all (and they did) – that means we have a winner!