Asian Peanut Stir Fry Recipe
Easy stir fry that the whole family can enjoy! You won't even know that it is vegan!
Ingredients
- rice or quinoa
- 1 cup king oyster mushrooms
- 1 head broccoli fresh local is best
- 1 cup carrot slivered
- 1 clove garlic
- ¼ red onion finely diced
- 2 tablespoon sesame oil
Sauce
- ¼ cup tamari can use other gluten free soy sauce
- 1-2 tablespoon sriracha
- 2 tablespoon maple syrup
- 1 tablespoon garlic smashed or chopped
- ⅛ Chinese 5 spice powder
- 2 tablespoon water
Protein
- extra firm tofu
Instructions
Rice or Quinoa
- Make the rice or according to the package directions.
Tofu
- While you let the rice or quinoa cook, drain the liquid from the tofu. For the excess liquid you can place a large pan on the block for about 20 minutes.
Vegetables
- While the rice and Tofu are doing their thing, use a medium size frying pan, and saute the vegetables until tender crisp in the sesame oil. Set aside.
- Now you can chop the tofu into bite sized pieces and saute in sesame oil until slightly crisp on both sides.
Sauce
- In a small bowl, whisk together the sauce ingredients.
- Once thoroughly mixed, add the sauce to the seared tofu and mix until well combined.
- Once tofu is thoroughly covered and sauce begins to caramelize, add the cooked vegetables.
- Saute for 1-2 minutes over medium heat.
- Add rice to plate and top with tofu and veggie mixture!
- Top with sesame seeds or crushed peanuts.