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
This looks like a wonderful dish that’s colorful and healthy too!
Yum! I really want to try this.
I am definitely making this for my hubby – he adores red curry, and I adore my crock pot! It’s a match made in heaven!
I’ve been looking for something to do with my leftover butternut squash but hadn’t found anything inspiring until now! I’m definitely sticking it in curry. Thanks!
Sooo good! I used the liquid smoke and a mix of smoked and regular paprika. I made it for a crowd. This is a great recipe!