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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
The creamy, flavorful peanut sauce makes this tofu and vegetable stir fry a dish even omnivores will love. It's healthy, satisfying, and only takes about 30 minutes to make. A great weeknight dinner. —Elina
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Ingredients
- For the Stir Fry
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1 pound
Extra firm tofu
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2
Shallots
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1
Red bell pepper
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1/2 pound
Trimmed haricots verts (or green beans)
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3 tablespoons
Canola oil
- Satay Sauce
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200 milliliters
Full-fat coconut milk (from a can)
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3 tablespoons
Peanut butter
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2 tablespoons
Soy sauce
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1 tablespoon
Red or Yellow Thai curry paste
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1 teaspoon
Brown sugar
Directions
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Drain and pat dry the tofu, and cut it into 12 squares. Peel and thinly slice the shallots, deseed the pepper and cut into strips
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Heat two tablespoons of the canola oil in a large frying pan and fry the tofu until golden brown on both sides, about 5-7 minutes on each side. Remove from the pan onto a plate and set aside
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Add the remaining tablespoon of oil to the frying pan and add the vegetables. Stir fry over medium heat for a few minutes, lower the heat and cover with a lid to let the vegetables steam
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Meanwhile, add all the sauce ingredients to a small sauce pan and heat on medium constantly stirring, until everything is evenly incorporated and the sauce has thickened slightly
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Add the sauce and tofu slices to the frying pan with the vegetables, increase the heat back to medium and cook the vegetables and tofu in the sauce for a minute or two
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Serve over rice
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