Ingredients with Measurements:
- 1 block of firm tofu, drained and cubed
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1/4 cup of peanut butter
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of honey
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 1/4 cup of water
- 2 green onions, sliced
- 1/4 cup of chopped peanuts
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over medium-high heat.
2. Add the cubed tofu and stir-fry for 5-7 minutes, until lightly browned. Remove from the wok and set aside.
3. In the same wok, add the sliced bell pepper and onion. Stir-fry for 3-4 minutes, until the vegetables are tender.
4. Add the minced garlic and stir-fry for 1 minute.
5. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, red pepper flakes, salt, and pepper. Gradually stir in the water until the sauce is smooth.
6. Pour the peanut sauce into the wok and stir-fry for 1-2 minutes, until the sauce is heated through and the vegetables are coated.
7. Add the cooked tofu back into the wok and stir-fry for another minute.
8. Garnish with sliced green onions and chopped peanuts.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 18g
Carbohydrates: 18g
Protein: 14g
Fiber: 4g
Sugar: 9g
Sodium: 580mg
Substitutions for ingredients:
- You can use any color of bell pepper you prefer.
- If you don't have rice vinegar, you can use apple cider vinegar or white vinegar instead.
- Agave nectar or maple syrup can be used instead of honey.
- If you don't have peanuts, you can use cashews or almonds instead.
Variations:
- Add sliced mushrooms or broccoli to the stir-fry.
- Use chicken or shrimp instead of tofu.
- Make it spicy by adding more red pepper flakes or sriracha sauce.
Tips and tricks:
- To make the tofu extra crispy, press it between paper towels before cubing it.
- Use a non-stick wok or skillet to prevent the tofu from sticking.
- If the peanut sauce is too thick, add more water until it reaches your desired consistency.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on individual plates.
Garnishes:
Garnish with sliced green onions and chopped peanuts.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables
- Egg rolls
- Spring rolls
Troubleshooting advice:
- If the tofu sticks to the wok, add more oil or use a non-stick wok.
- If the peanut sauce is too thin, add more peanut butter.
- If the peanut sauce is too thick, add more water.
Food safety advice:
Make sure the tofu is fully cooked before serving.
Food history:
Tofu stir-fry with peanut sauce is a popular dish in many Asian cuisines, including Chinese, Thai, and Vietnamese.
Flavor profiles:
This dish is savory, slightly sweet, and nutty.
Serving suggestions:
Serve the stir-fry with steamed rice or noodles for a complete meal.
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