Thai Peanut Stir-Fry

Thai Peanut Stir-Fry

Ingredients

  • 2 Tbls. canola oil, divided
  • 16-oz. package firm tofu, drained and cubed
  • 2 tsp. sesame oil
  • 2 garlic cloves,minced
  • 3 med. carrots, sliced
  • 1 med. onion, chopped
  • 2 cups broccoli florets
  • 1/4 head purple cabbage, shredded
  • /4 head green cabbage, shredded
  • 1 med. red pepper, chopped
  • 1 bunch green onions, trimmed and sliced
  • 1 cup snow peas
  • 1/4 cup chopped cilantro
  • 8 cups cooked brown rice
  • 2 Tbls. toasted sesame seeds

THAI PEANUT SAUCE

  • 1 cup peanut butter (creamy)
  • 1/2 cup frozen concentrate orange juice, thawed
  • 1/8 tsp. cayenne pepper
  • 2 Tbls. tamari
  • 2 Tbls. sesame oil
  • 2 cloves garlic, minced
  • 1/2 cup water
  • 3 Tbls. chopped cilantro

Directions

Heat 1 tablespoon canola oil in large sauté pan. When oil is very hot, add tofu. Brown tofu, turning it gently; remove from heat. Keep tofu warm. Heat remaining oil and sesame oil; add onions and carrots, stir-fry 3 to 4 minutes. Add broccoli; stir-fry 3 to 4 minutes. Add cabbages, peppers and green onions and garlic; stir-fry 2 to 3 minutes. Add snow peas and cilantro, tossing well. Remove from heat. To serve: Place 1 to 2 cups vegetable mixture over 1 cup of rice. Spoon tofu over vegetables; sprinkle with sesame seeds. Garnish with cilantro. Serve with peanut sauce on side.

THAI PEANUT SAUCE
Add all ingredients except water and cilantro to food processor or blender; process until smooth, adding water to desired consistency. Adjust seasoning to taste. Let sit one hour before serving. Sprinkle with cilantro.

  • 4 - 6 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min