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Black plate with peanut tofu stir-fry with red bell peppers, tofu and green beans with peanut dressing on the side next to a blue patterned napkin.

Peanut Tofu Stir-Fry

jasmine rice, carrots, red cabbage, cilantro

STARS

Marinate tofu in soy sauce and red chiles, then stir-fry in a spicy Thai-inspired peanut sauce with carrots, snap peas, and red bell peppers. A garnish of red cabbage adds more crunch and cilantro for a fresh herb note. Plate this tasty melange over a bed of fluffy steamed jasmine rice.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Ingredients

Chili-Soy Tofu

  • ¼ cup soy sauce
  • ½ lime, juiced
  • 1 teaspoon mae ploy sauce
  • 1 teaspoon minced ginger
  • 1 garlic clove, minced
  • 2 tablespoons canola oil
  • ¼ cup chopped cilantro
  • 1 7.5-ounce package firm tofu, diced
  • 1 red bell pepper, diced

Salad

  • 2 cups shredded green cabbage
  • 1 cup sugar snap peas
  • 3 carrots, sliced into thin rounds

Rice

  • 1 cup jasmine rice
  • ½ teaspoon salt

Peanut Sauce

  • ½ cup creamy peanut butter
  • 1 garlic clove
  • 1 tablespoon unseasoned rice vinegar
  • 1 lime, juiced
  • 1 tablespoon soy sauce
  • ½ tablespoon agave
  • 2 teaspoons sesame oil
  • 1 teaspoon chili paste
  • 1 tablespoon fresh minced ginger
  • 2 teaspoons water
  • Salt and pepper to taste

Serving

  • Fresh cilantro
Directions
1
Toss the tofu with the marinade ingredients and marinate for 2 hours in the refrigerator. 
2
Preheat the oven to 375°F. 
3
Place the shredded cabbage in a mixing bowl and cover with water and 1 tablespoon of salt. Let sit for 20 minutes before draining well. 
4
Spread the tofu and bell pepper in a single layer on a baking sheet, discarding marinade, and roast for 16 minutes, until crisp. 
5
Place the rice, salt and 2 cups of water in a medium saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
6
Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the snap peas for 1 to 2 minutes then immediately use a strainer to transfer them to the ice bath to stop the cooking process. Take them out of the ice bath after 1 to 2 minutes. Repeat with the carrots. 
7
Toss the drained cabbage, peas and carrots together. 
8
For the peanut sauce, mix all the ingredients together using an immersion blender or food processor.  This can also be done by hand using a whisk, medium-sized bowl and some effort! 
9
To serve, divide the rice and tofu between bowls. Top with salad and peanut sauce. Sprinkle with fresh cilantro. 

Peanut Tofu Stir-Fry

jasmine rice, carrots, red cabbage, cilantro

STARS

Marinate tofu in soy sauce and red chiles, then stir-fry in a spicy Thai-inspired peanut sauce with carrots, snap peas, and red bell peppers. A garnish of red cabbage adds more crunch and cilantro for a fresh herb note. Plate this tasty melange over a bed of fluffy steamed jasmine rice.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Chili-Soy Tofu

  • ¼ cup soy sauce
  • ½ lime, juiced
  • 1 teaspoon mae ploy sauce
  • 1 teaspoon minced ginger
  • 1 garlic clove, minced
  • 2 tablespoons canola oil
  • ¼ cup chopped cilantro
  • 1 7.5-ounce package firm tofu, diced
  • 1 red bell pepper, diced

Salad

  • 2 cups shredded green cabbage
  • 1 cup sugar snap peas
  • 3 carrots, sliced into thin rounds

Rice

  • 1 cup jasmine rice
  • ½ teaspoon salt

Peanut Sauce

  • ½ cup creamy peanut butter
  • 1 garlic clove
  • 1 tablespoon unseasoned rice vinegar
  • 1 lime, juiced
  • 1 tablespoon soy sauce
  • ½ tablespoon agave
  • 2 teaspoons sesame oil
  • 1 teaspoon chili paste
  • 1 tablespoon fresh minced ginger
  • 2 teaspoons water
  • Salt and pepper to taste

Serving

  • Fresh cilantro

Directions

1
Toss the tofu with the marinade ingredients and marinate for 2 hours in the refrigerator. 
2
Preheat the oven to 375°F. 
3
Place the shredded cabbage in a mixing bowl and cover with water and 1 tablespoon of salt. Let sit for 20 minutes before draining well. 
4
Spread the tofu and bell pepper in a single layer on a baking sheet, discarding marinade, and roast for 16 minutes, until crisp. 
5
Place the rice, salt and 2 cups of water in a medium saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
6
Bring a large pot of salted water to a boil. Prepare an ice bath by filling a large bowl with water and ice. When the water boils, add the snap peas for 1 to 2 minutes then immediately use a strainer to transfer them to the ice bath to stop the cooking process. Take them out of the ice bath after 1 to 2 minutes. Repeat with the carrots. 
7
Toss the drained cabbage, peas and carrots together. 
8
For the peanut sauce, mix all the ingredients together using an immersion blender or food processor.  This can also be done by hand using a whisk, medium-sized bowl and some effort! 
9
To serve, divide the rice and tofu between bowls. Top with salad and peanut sauce. Sprinkle with fresh cilantro.