As I sit here at my work desk, finishing leftovers of this Sriracha Peanut Tofu Stir Fry I can’t help but chuckle at the fact that yesterday there was no chance I was even going to look at these leftovers because the thought of it made me nauseous. Now today, it is one of the best things I’ve eaten all month. Oh, pregnancy. You are so weird. But I suppose I can think it’s funny because this sort of thing has rarely happened to me throughout my pregnancy so far, whereas some women who deal with this for weeks upon weeks probably don’t think it’s quite so funny.
But I digress. THIS stir fry. Holy yum – so good. I go in phases with tofu and sometimes I’m a tofu maniac – baking it up for dinner with some veggies every other night, and sometimes I go months without even considering it. If you can’t tell, I’m back on the tofu train, and this one is definitely going to be a staple tofu dish in our house. Even Marc liked it!
Of course it’s all about the sauce, which stars Sriracha, peanut butter, fresh ginger, fresh garlic, soy sauce, and lime juice. So. Much. Flavor!
I used tofu with broccolini and asparagus but you can use whatever veggies and even whatever protein you prefer. I think snow peas, red pepper, and cauliflower would also be awesome in this, as would chicken or steak. But yes, the sauce. This Sriracha spiced peanut sauce can do no wrong. Make it, love it, drink it, do whatever with it. But if you make it – I want to hear about it!
From now on, if you make any of my recipes, be sure to snap a picture of it and tag me on Instagram and use the hashtag #greensnchocolate. You’ll make me the happiest girl to see all of the yummy things you’re making, too!
Have a great weekend, friends! Check back tomorrow for a Baby E update.