Vegan Thai Stir Fry
Made entirely from scratch, you know you’ve got nothing but the best ingredients in this Stir Fry! Tofu and homemade spicy peanut sauce are the life of this recipe.
Equipment:
- Large skillet or wok
- Small bowl
- Medium bowl
Ingredients:
- Water: 1/2 of a cup
- Lemon juice: 1 Tsp
- Tamari sauce: 2 Tbsp
- Sherry (optional): 1 Tbsp
- Chunky peanut butter: 1/2 of a cup
- Coconut or vegetable oil: 2 Tbsp
- Red pepper (crushed): 1-3 Tsp
- Tofu (extra firm): 1 Lb
- Garlic (minced): 2-4 cloves
- Spicy Thai chili sauce: 1-2 Tbsp
- Stir fry veggies: 3-4 cups
- Brown sugar: 1 Tbsp
Directions:
- The night beforehand, mix water, peanut butter, tamari sauce, lemon juice, sherry, and brown sugar. (You can heat the peanut butter first to ease mixing)
- Allow tofu to marinade overnight in about 1/2 of the peanut sauce. The tofu should be in length wise strips, which are then cut in half width wise. Keep the other half of the sauce for cooking
- Heat the oil on high heat in the skillet or wok, then add the crushed pepper and garlic. Allow to fry for about 30 seconds. Then add in the tofu, cooking each side for 5-10 minutes
- Mix in the veggies, cooking until just crunchy. Add in the remaining peanut sauce and the chili sauce, cooking for about 3 more minutes
Enjoy this recipe as a meal of its own, or serve over steamed brown rice!
