When it comes to dinner, stir-fry is a staple in our house. I know I’m in need of a good rest when I start making stir-fry for dinner every night, but it’s just the perfect healthy lazy-night meal! This Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice is a new favourite!
The night before I go for my weekly grocery store trip we usually like to make a huge, veggie-packed stir-fry. It’s a great way to use up everything in my vegetable crisper to make room for lots of fresh new produce.
Ingredients
Veggie Stir-Fry
- 1 tbsp (15ml) sesame oil or coconut oil
- 3 cups (750ml) broccoli florets
- 2 cups (500ml) zucchini, quartered and cut into 1/2 inch slices
- 2 cups (500ml) white button mushrooms, quartered
- 1 cup (250ml) carrots, sliced diagonally
- 1/2 red pepper, sliced
Teriyaki Peanut Tofu
- 1 block (350g) firm or extra-firm tofu, cubed
- 1/2 tbsp (7.5ml) sesame oil or coconut oil
Teriyaki Peanut Sauce
- 1/4 cup (60ml) soy sauce or Bragg’s Liquid Aminos
- 2 tbsp (30ml) chile garlic sauce or sriracha (or a mix of the two)
- 3 cloves garlic, minced
- 1 tbsp (15ml) brown sugar
- 1 tbsp (15ml) peanut butter
- 2 tbsp (30ml) sesame oil
- 1 tbsp (15ml) sesame seeds (optional)
- water to thin the sauce
Instructions
Preparing the Teriyaki Peanut Sauce
- In a medium sized bowl, combine all of the sauce ingredients.
- After you’ve mixed all of the ingredients together, taste the sauce and feel free to customize it to your liking. Add more sriracha and/or chile garlic sauce for more heat, or add more brown sugar for sweetness. If you’re a peanut butter lover you can double the amount used in this recipe.
Pan-frying the tofu
- Heat 1 tbsp of sesame oil or coconut oil in a wok or skillet over medium-high heat.
- Arrange your cubed tofu in the wok. Cook until golden-brown, about 3-4 minutes.
- Flip each piece and brown the other side, cook for another 3-4 minutes.
- Once the tofu is cooked, pour it into the prepared teriyaki sauce and let it sit until you’ve cooked your vegetables.
Stir-frying the vegetables
- Heat 1 tbsp sesame oil in a skillet or wok over medium-high heat.
- Add the broccoli florets, toss, and cook for 2 minutes, stirring regularly.
- Add the zucchini and carrot, toss, and cook for 3 minutes, stirring regularly.
- Add the mushroom and red pepper, toss, and cook for another 2-3 minutes until the broccoli is tender yet crisp.
- Add a few dashes of soy sauce and toss to coat. Pour into a bowl and set aside.
Finishing the Teriyaki Peanut Tofu
- Reheat your wok or skillet and pour the tofu and sauce mixture into the hot pan.
- The sauce should bubble and thicken, stir constantly to prevent the sauce from burning.
- Once the sauce is thick (about 1-1.5 minutes) remove from heat.
To serve
- Serve the 1/4 of the vegetables and 1/4 of the tofu on a bed of brown rice (about 3/4 cup).
- Enjoy!
