It’s healthy, it’s fast (just a smidge over 30 minutes!) That’s where this frozen stir fry vegetables with peanut sauce comes into play. Here’s why: This peanut sauce recipe has been passed back and forth between a best friend and I since we were about 15 years old, and in all honesty I can’t remember where it originated from beyond that. It’s perfect because again, it’s easy and it’s made with pantry and freezer ingredients. Join me for easy, ridiculously tasty dairy free recipes for everyday life that will help eliminate that feeling of always missing out (because giving up cheese is hard enough!). I’ve gobbled up this peanut sauce on: For this tofu stir-fry, canola oil is usually our preference. Total new favorite stir fry and the sauce does sound so spot on! They’re quick, easy and SO MUCH better for you than takeout. 6 oz (175 g) dry noodles (chow mein, ramen, brown rice, pad thai, soba - GF if desired) 1 tsp (5 ml) oil. In a large skillet or wok, warm the oil over medium-high heat. Set aside. Add in the olive oil. Now you just need to tell your husband a good story is always worth repeating! I’d love to hear from you. Because, cashews. Your email address will not be published. GIMME THE DETAILS! So happy to hear you enjoyed – thanks for taking the time to let me know! Also, feel free to leave a comment on the post and tell your friends where you discovered the recipe. Add the tofu, and let it fry for a few minutes, stirring occasionally. Whisk it together in the bowl as instructed until it’s “smooth.” It likely won’t be perfectly smooth, but that’s okay. Even though the coloring feels off to me in these photos, I still want to grab that fork and take a big bite out of those warm, sauced vegetables that have just enough heat to be flavorful, but not the kind of heat that sets your mouth on fire and has you slurping down gulps of water for a bit of relief. That is a far cry from the usual taste partners Americans associate with peanut butter, which is jelly and bread. MMM. ♡ ♡ ♡. At high heat—which is what you want when you’re making a stir-fry—most vegetables will cook quickly, so keep a close eye on whatever you toss into the pot, testing for doneness as you go. While the recipe is pretty fast already, you can cut up the veggies and make the rice in advance to save time the night of. Here’s what you’ll need: Almost anything—and I speak from personal experience. Bell Pepper, Snap Pea and Zucchini Stir-Fry. And two! Add the vegetables and stir occasionally. With colorful veggies and a crazy flavorful peanut butter sauce, this recipe will be a family favorite. Loaded with fresh ginger and garlic, super-savory homemade peanut sauce makes this tofu stir-fry a vegan comfort food that even omnivores will love. So today we talk my latest favorite-ist recipe – this peanut ginger vegetable stir-fry! I’ll have to make a blog post soon on my current photography set up and what I do when I am shooting with natural light by a window versus having to use non-natural light sources like a light box and reflectors. As much as I love teriyaki, it can get old, so I’m loving this switch-a-roo! This looks super healthy and delicious…and we can all use an extra serving of veggies! It’s neutral flavor doesn’t compete with the sharp richness of the peanut sauce or the veggies, and it’s something that we usually have in the cupboard. I love them too . Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. And you sound just like me…I repeat myself A LOT too, and my husband reminds me all the time. You don’t have to sell me….peanut butter, ginger, and a pan loaded with gorgeous veggies? Your email address will not be published. Depending on the size of your pan, this step can be done in batches. Trader Joe’s Kale Gnocchi in a Garlic Walnut Sauce ». In a small bowl, whisk together all the ingredients for the sauce until well combined and smooth. Because one, the SAUCE. Used as a sauce over noodles, dipping sauce with wraps, or as a salad dressing, this simple creamy peanut sauce can be made low-fat by using PB2 or with natural peanut butter.. Rice noodles. I would love to dig into this for breakfast! Serve over steamed brown rice, noodles, or simply as-is. Never stop with the stir-fry recipes! It was hers originally, but I have made some tweaks over the years, so now I think it can officially be called “ours”. Let’s talk about the vegetables. Recipe PDF Vegan Yield: 3-4 servings Prep Time: 10 min Cook Time: 10 min Total Time: 20 min INGREDIENTS: Stir-fry. Learn how your comment data is processed. Did you make this recipe? Would be great in a lettuce cup or even w/ noodles . While it may not sound like the most exciting dinner ever, we swear that this particular tofu stir-fry recipe really is pretty exciting. Let the vegetables sit against the heat of the pan for a few minutes at a time for some nice char. Nothing ever seems to slow down until we force it to do so. Packaged tofu keeps for a long time in the fridge, and the same goes for our favorite stir-fry vegetables like cabbage and broccoli, so it’s easy to have all the ingredients for this tofu stir-fry on-hand. Rate and review it down below! Stir-fry vegetables that are in season, vegetables that you love‚ and you can’t go wrong. Just as best as you can. I’m so making it a word. It’s spicy, creamy, and so-very-simple—just toss all of the ingredients listed below in a blender or food processor, give it a good long pulse, and enjoy. Toss to coat and allow to cook for another minute or two. Creamy, garlicky, gingery homemade peanut sauce makes this super healthy tofu and vegetable stir-fry into a hearty, satisfying vegan dinner even omnivores will love. You want right about 9 ½ to 10 cups in total. Is that a word? I really feel like you just can’t go wrong with rice, veggies & cashews…and this sauce sounds so good! And this particular vegan tofu and vegetable stir-fry is healthy for sure. Vegan Cauliflower Gnocchi with Kale-Cashew Pesto, Chinese black vinegar (or 3 tbsp apple cider vinegar), Extra firm tofu, drained on a towel and cut into 1 inch cubes. When hot, add in the onion and cook for about 2 to 3 minutes, until softened. Let’s talk about these photos for a minute. Stir-fryaholics UNITE! * Can easily be made a few days ahead and stored in the fridge. Serve the stir-fry over rice, garnished with a touch of sliced green onion.