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
Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
This sounds wonderful, I’ve been looking for a nice eggplant parm recipe for so long, I think this could be it!
This really sounds (and looks) so wonderful!
This looks so good! I have never made eggplant parm before, but looks like I will need to try it. Thank you for sharing:)
I made this last week, and oh my goodness, it was to die for! thanks for sharing the recipe!