(Day One of the Vegan Challenge and I am feeling good. For breakfast I ate a big bowl of oatmeal spiked with ginger, coconut, walnuts and dates. Yum. Lunch today will be wild rice and Edamame Caviar. Dinner? Indian packs from Trader Joe's and Chana Masala, sans the yogurt for me)
I love making stirfry recipes, but often the ingredient list for these recipes is as long as my arm. Not so with this recipe, it is simple and succinct, but full of flavor.
We'll be making this recipe for dinner soon, since it is the perfect recipe to adapt for vegan/vegetarian diet. I'll cook tofu for me, chicken for the boys and SPH.
If you have a peanut allergy, you can use almonds and almond butter instead.
1/4 cup water
1/3 cup reduced-sodium soy sauce
1/4 cup peanut or other nut butter
3 tablespoons rice vinegar or apple cider vinegar
2 tablespoons sugar
1/2 teaspoon EACH dried ginger, garlic powder and onion powder
1 tablespoon canola or vegetable oil
1 pound extra-firm tofu, chicken or other protein
2 cups broccoli florets
1 cup chopped vegetable (bok choy, carrots, bell peppers or pea pods would all work great)
1/2 cup roasted peanuts or other nut
red pepper flakes (optional)
In a medium bowl combine the water, soy sauce, peanut (or other nut) butter, vinegar, sugar, dried ginger, garlic powder and onion powder. Stir very well to combine.
Heat a wok or large skillet over medium-high heat. Add the oil. Once hot, add the tofu or other protein and cook 5-6 minutes, or until browned. Remove from heat. (*if cooking two different kinds of protein, add a wee bit more oil and cook the additional protein now and also remove from heat once done.)
Add the broccoli and other vegetable and stir-fry for 4-5 minutes or until tender, but not mushy. Pour the sauce over the vegetables and bring to a simmer, while stirring constantly. Reduce heat to low.
If doing two different proteins, serve the vegetables with sauce over the rice and add the protein separately and top with peanuts or other nuts. If doing only one protein, add the tofu or chicken to the vegetables and sauce, and toss well, then serve over the rice, topping with the peanuts or nuts and red pepper flakes, if desired.
Life is sweet!