By Jennifer Provenza at Good Food From The Heart
Whole foods plant based, oil free, sugar free, gluten free
This vegetable stir fry with peanut sauce contains fresh, colorful vegetables, crispy tofu, and warm, soft brown rice noodles topped with a delectably rich and creamy peanut sauce.
Vegetable Forward Favorites
Like I said in my last post, I love to fill my January dinner calendar with very vegetable forward dishes (salad, soup, and stir fry). After indulging in somewhat heavier foods over the holidays, the fresh food re-set really makes me feel nourished and healthy.
We are fully back to the grind around here, with school starting back up for the kids. With all the stress that entails, I have to consciously find ways to take time for myself and de-stress. One beloved January tradition for me (this is year 4) is doing Yoga With Adriene’s 30 Days of Yoga. (In case you haven’t heard of her, Adriene Mischler offers 30 free yoga videos for the month of January every year). I have no affiliation with her, but I just have to give a shout-out because her videos have really changed my whole mindset, given me physical strength, and helped reduce my anxiety. I can’t recommend her highly enough.
I also have been loving taking candlelight baths at night. I got a couple of deliciously scented candles for Christmas and now that it gets dark early, there is nothing like a really hot bath. I just add essential oils and candles and it’s almost like I’m at a spa. (If I can drown out my kids screaming and the television from the other room). That’s where the ocean music comes in.
You are going to love this recipe. It comes together easily and is super healthy and filling. The best part, though, is the incredible peanut sauce. Feel free to make extra sauce and pour it over rice or vegetables any time.
If you have nut allergies, you could use sesame seed butter instead. And if you can’t have soy, you could leave out the tofu and edamame and replace with chickpeas or other beans.
You can easily double this recipe, but keep in mind that you will likely then need to cook the vegetables in a couple of batches.
Also, I love the tofu in this recipe when cooked in an air fryer, but if you don’t have one, you can cook it in a nonstick pan instead. Speaking of the tofu, if you want to save time, try to find pre-pressed tofu so that you don’t have to bother pressing the water out of it. Otherwise, you just have one extra step to do.
How To Make This Vegetable Stir Fry With Peanut Sauce
Make the brown rice ahead of time if you decide to serve over rice. (Alternatively, you could serve over quinoa, cauliflower rice, couscous, etc…) I prefer this served over brown rice noodles, which you can cook as you are doing the stir fry.
First, whip up that peanut sauce. All you need to do is mix all the ingredients, heat, and whisk to combine thouroughly.
Then cut up all the vegetables. Set those aside and get the tofu going. As I said before, I cut into cubes and cook in the air fryer (you can add a dash of salt and pepper). I cook at 370 degrees for 15 minutes.
Then cook the garlic and shallot over medium heat in a non stick pan. Use a little vegetable broth or water to keep it from sticking. Cook until the shallot turns translucent.
Add the veggies, and cook until they are reasonably tender (but not soggy).
Now, you are ready to combine all the ingredients. Simply divide the brown rice noodles between 2 or 3 plates, top with the vegetable mixture and the tofu, and drizzle with peanut sauce.
To finish, you might top with chopped peanuts, green onions, and wedges of lime. It also goes great with my Vanilla Bean And Rose Lemonade.
Vegetable Stir Fry With Peanut Sauce, Brown Rice Noodles and Crispy Tofu
- Non Stick Pan
- Sharp knife
- Cutting board
- Spatula or long handled spoon
- Small bowl
- Large pot with lid
- Pasta strainer
- Optional: air fryer
For Stir Fry
- 1 clove garlic crushed
- 2 teaspoons shallot minced
- 2-4 tablespoons vegetable broth or water
- 1 cup carrots diced
- 1 small zucchini chopped
- 1/2 red pepper sliced thin
- 1 cup snap peas chopped
- 1/2 cup edamame shelled
- 2 tablespoons green onion minced
- 2 tablespoons peanuts
- 1/2 block firm or extra firm tofu pressed
- 1 clove garlic crushed
- 1/4 cup smooth peanut butter
- 3 tablespoons tamari soy sauce
- 1 tablespoon ginger paste or fresh ginger
- 1/4 teaspoon pure liquid stevia (or 2 tablespoons maple syrup)
- 1/4 cup water
- 2 tablespoons lime juice freshly squeezed
- 8 ounces thin brown rice noodles (or 1 cup brown rice)
- If you plan to serve over rice, cook the brown rice about an hour ahead of the time you want to eat. Boil two cups of water and add one cup of brown rice. Cover and simmer for about an hour until water is absorbed. If you plan to serve over brown rice noodles, follow the directions below.
- Begin by making the peanut sauce. To a small bowl, add the garlic, peanut butter, tamari soy sauce, ginger, stevia or maple syrup, water, and lime juice. Microwave for 30 seconds and stir. If the peanut butter can smoothly be stirred in, you have heated long enough. If not, try another 30 seconds in the microwave and then stir the sauce again. (You can also heat on the stovetop if you prefer). Set aside.
- Chop all vegetables.
- Either press your tofu between a folded kitchen towel or use a tofu press to drain it. Even better, if possible, start with pre-pressed tofu (this is what I do). Cut your cube of tofu in half, wrap up and store one half in the refrigerator and then slice the half you will be using into small bite sized squares. Preferably, spray with a little non stick spray and cook in an air fryer for 15 minutes at 370 degrees. If you don't have an air fryer, spray a non stick pan with a small amount of non stick spray and cook the tofu over medium heat until lightly crisp. Turn the tofu slices over and repeat on the other side. Set aside.
- Add the garlic, shallot, and vegetable broth or water to the non stick pan. Cook, over medium heat, until the shallot is translucent. As you cook, add more broth or water as necessary to keep the vegetables from sticking to the pan.
- While the shallot and garlic are cooking, fill a large pot with enough water to cover the noodles, put on the lid, and bring to a boil over high heat.
- Add the carrots, zucchini, snap peas, red bell pepper, and edamame to the pan with the shallot and garlic. Continue cooking, adding more broth or water as necessary, for about fifteen minutes, stirring frequently.
- Meanwhile, when water is boiling, add the brown rice noodles and cook according to the package directions.
- When the vegetables are soft enough to your liking (but still retain some crispness), remove from heat.
- Check to see that the noodles are finished cooking and then drain.
- To assemble: Divide the noodles between two plates, top each with half of the vegetable mixture and half of the tofu. Sprinkle a tablespoon each of green onions and peanuts over each plate and drizzle with peanut sauce. This recipe can easily be doubled, but you may need to cook the vegetables and/or tofu in two batches. Leftover peanut sauce goes great over rice or vegetables as a side dish.
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