We harvested some pretty amazing jalepenos from our little garden yesterday. I'm on a mission to use our amazing veggies as they come in, so I went on a hunt through my archives for a recipe.
Tonight, I made a broccoli tofu stir fry with spicy peanut sauce for dinner. I've seen the recipe a bunch of places online, but I think it originates from The Broccoli Enchanted Forest. Here is the recipe I had:
Broccoli and Tofu in Spicy Peanut Sauce
1 pound firm tofu
1 pound broccoli (or another leafy green vegetable)
2 tablespoons vegetable oil
2 cups chopped onion
2 tablespoons grated fresh ginger
2 tablespoons minced or crushed garlic
Spicy Peanut Sauce:
3/4 cup natural-style smooth peanut butter
3/4 cup boiling water
5 tablespoons rice vinegar
3 tablespoons soy sauce
4 tablespoons blackstrap molasses
1 cup coarsely chopped peanuts, lightly toasted
2 green onions, minced (include both whites and greens)
Cube tofu in 1 inch pieces and put in a saucepan with water to cover, then heat over medium heat until boiling. Reduce heat and simmer for about 10 minutes (or until needed for recipe). While tofu cooks prepare sauce.
Place peanut butter and 3/4 cup boiling water in a medium bowl and stir until homogenous. Whisk in vinegar, soy sauce, and molasses. Season to taste with cayenne.
Trim broccoli or cauliflower and cut into bite-sized pieces. Heat a wok or large skillet over high heat, then add oil and swirl to coat the pan. Add the onioin and stir-fry for a minute or two. Add broccoli, ginger, garlic and salt. Continue to stir-fry over high heat for another 5 minutes, or until broccoli is bright green and tender-crisp. Stir in tofu and stir-fry for another minute or so. Lower heat to medium and pour in sauce. Stir until everything is well coated.
Serve immediately over grain, topped with peanuts and minced green onion.
We replaced the cayenne pepper with three lightly sauteed and seeded homegrown jalepeno peppers. I sauteed them with a bit of the onion and threw it into the food processor, along with the rest of the peanut sauce.
Served over a bit of quinoa, and a side of the High Life.
The meat-eating boyfriend gave this vegan-licious dinner five stars, as did I :)