We eat mostly plant-based in the Jones household, but despite regular consumption of beans, lentils, protein rich whole grains and tempeh, Tim is not a huge fan of tofu. Unless of course, he is food prepping and overcooks it to the point where it’s crispy, but overly chewy and he mixes it with farro, veggies and some sort of sauce for lunches. Needless to say, we don’t enjoy tofu prepared the same way.
Until now! While eating this dish for dinner one night, Tim looks up at me and says “how hard is it for you to make this?”. After explaining it’s pretty easy other than the time it takes rice to cook, he said “I think it’s my favorite thing you’ve ever made”. This says a lot considering he truly enjoys my cooking (I rarely will post something on here that isn’t Tim approved, which is usually just oatmeal or blueberries), and doesn’t really love tofu!
This mixed dish was ready to be made when we were running out of food, (grocery store trips are less frequent in general for us since I was constantly nauseous while pregnant and now have the baby around!) but I had cabbage and red bell peppers sitting in the fridge that needed to be used. The only protein ready to go was the tofu. Then, on the day I was ready to make a stir fry, I saw Pinch of Yum post a delicious looking peanut stir fry sauce for lettuce wraps on their Instagram story. I bailed on the sauce I usually make and decided to make a modified version of hers – it was easier (no food processor required), required items I always have in my pantry and used raw honey instead of refined sugar. Win!
This mixed dish is great for anyone as it provides a balance of protein, fiber, mono-unsaturated fats, and energizing carbohydrates. Still, the tofu is a higher quality protein than that of most plant-proteins, so it makes this recipe great for athletes and active individuals.
If you’re someone who competes in endurance races or does a lot of weight training, your protein needs are higher than the general population. You can increase by a few grams if you use quinoa or farro instead of rice, or really boost it if you use an extra package of tofu or add a cooked egg on top.
As I mentioned above, rice can be a pain to cook, simply due to time required. If you don’t have a pressure cooker or rice cooker, pick up some quick cook rice or even the ready cooked rice packets (I like Seeds of Change of 365 brand)!
What’s your favorite sauce to have on a stir fry?
Spicy Peanut Tofu Stir Fry
Vegan, gluten free
- 2 Cups cooked short or medium grain brown rice*
- 1 tbsp sesame oil
- 1 yellow onion, diced
- 2 red bell peppers, diced
- 1/2 medium purple cabbage, sliced thin and chopped, or shredded
- 1 package extra firm tofu
*alternatively, you can use soba or rice noodles
- 1/2 Cup natural peanut butter
- 1/3 cup low sodium soy sauce or coconut aminos
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 2 tablespoons chili paste
- 2 tablespoons raw honey
- 1 tsp powdered ginger
- 1 tsp granulated garlic
- 1/2 tsp turmeric
- optional: 1 tsp red chili flakes (if you like extra heat)
- Press the tofu with a towels to remove some of the moisture. Cut the tofu into small pieces. Heat 1 tbsp sesame oil in a nonstick skillet over low-medium and add the tofu. Cook until golden brown, roughly 10-15 minutes.
- While tofu is cooking, whisk all of your sauce ingredients together.
- When tofu is browned, add the rice to the pan and stir well before stirring in the sauce.