YOUR SOLIN GENERATED RECIPE
Crispy Peanut Tofu Stir-Fry with Fresh Vegetables
Enjoy a vibrant stir-fry that marries crispy tofu with a savory peanut sauce and fresh vegetables. This dish offers a satisfying mix of textures and flavors - from the crunchy, golden tofu to the tender-crisp broccoli and bell peppers, all tossed in a light, aromatic peanut-coconut aminos sauce. Perfect for a balanced meal that energizes your day.
INGREDIENTS
200 grams Extra-Firm Tofu
2 tablespoons Peanut Butter
75 grams Shelled Edamame
50 grams Broccoli
75 grams Bell Pepper
1 clove Garlic
1 teaspoon Ginger
1 teaspoon Sesame Oil
1 tablespoon Coconut Aminos
PREPARATION
Press the tofu to remove excess water, then cut it into bite-sized cubes.
In a bowl, toss tofu cubes with a small amount of sesame oil, salt, and pepper to achieve a light coating. Optionally, you can dust them lightly with cornstarch for extra crispiness.
Heat a non-stick skillet over medium-high heat and add the tofu. Arrange in a single layer and cook until all sides are golden and crispy, about 6-8 minutes. Remove tofu and set aside.
In the same skillet, add a teaspoon of sesame oil and toss in minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
Add chopped broccoli and bell pepper to the skillet and stir-fry for 2-3 minutes until slightly tender but still crisp.
Stir in the shelled edamame and return the crispy tofu to the skillet.
In a small bowl, whisk together peanut butter and coconut aminos (if needed, add a splash of water to make a smooth sauce). Pour the sauce over the stir-fry and gently toss to combine all ingredients thoroughly.
Cook for an additional 1-2 minutes until the sauce is slightly heated and coats the tofu and vegetables well. Serve immediately.