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.
- 1 block firm tofu
- 4 tablespoons soy sauce
- 3 teaspoons Sriracha
- 1/4 cup peanut butter
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon rice vinegar
- juice from 1/2 lime
- 1 tablespoon water
- 2 tablespoons canola oil
- ~2 cups chopped broccolini
- ~1 1/2 cups chopped asparagus spears
- rice quinoa, or noodles, cooked
- Remove tofu from packaging and drain of extra water.
- Press the tofu by placing on a plate, then topping with a couple of paper towels and placing something heavy on top, like a couple of cookbooks. Let it sit for 15-20 minutes, so excess liquid can seep out.
- Cut tofu into 1" cubes.
- Combine soy sauce, Sriracha, peanut butter, garlic, ginger, vinegar, lime juice and water.
- Toss tofu in half of the mixture.
- Heat additional oil in wok or large skillet over medium-high heat.
- Add tofu and cook, for about 2-3 minutes on each side, until crust forms, about 12-15 minutes total.
- Remove tofu from skillet.
- Add broccolini and asparagus (or your preference of veggies), and cook until tender, about 8-10 minutes.
- Add tofu and toss with remaining sauce, and cook until sauce is warmed.
- Serve over rice, quinoa, or noodles.