Tofu and Veggies in Peanut Sauce
Hubby and I decided to try cooking with tofu because it’s easy to cook dairy free recipes with tofu. I found this recipe and thought we’d give it a shot for our first tofu dinner. This recipe says it makes 4 servings, but it’s more like 8. Next time we make it, we’ll 1/2 it. We also thought it could use some more spice.
Tofu and Veggies in Peanut Sauce (from Allrecipes.com) Makes 8 servings
1 tablespoon peanut oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 fresh mushrooms, sliced – I used a pkg of pre-sliced baby-bellas
1 pound firm tofu, cubed
1/2 cup peanut butter – I used Smuckers All Natural PB1/2 cup hot water
2 tablespoons vinegar
2 tablespoons soy sauce
1 1/2 tablespoons molasses
ground cayenne pepper to taste
Good Lord – I’m praying that this stuff is coming to ReRack this week … that looks unreal.
The dip will be making an appearance. But maybe not in the form you’re thinking of… Hopefully it turns out as good as it seems in my head.
I’ll bet this is very good with gingersnaps. Perfect for the holidays.
Oh boy…this sounds SO good!!
I have been dying to use my Little Dipper (it came with my large crockpot as part of a package) but I haven’t really had anything that made sense to make in it. This sounds AWESOME!