This dish is always a winner in our house. It had tonnes of veg, lots of flavour and is easily customised for what you have on hand! This also includes how to make tofu super tasty!
You can definitely alter the vegetables used, portions of the vegetables, or even add in other proteins. These are just the amounts we tend to use.
~350g firm/slightly firm tofu
1 small head of broccoli
1/3 head of cauliflower
1 large, or 2 small carrots
1 medium bok choy
big handful of mushrooms (this is the real, scientific measurement used)
1 medium red capsicum
Cooking oil of choice when stir frying
1.5 tbsp avocado or sesame oil
2.5 tbsp peanut butter (we use 100% peanuts, no added salt or sugar)
50mL Niulife BBQ Cocoaminos
1/2 tsp garlic + onion powders
1/4 tsp cayenne + ginger powders (can definitely add more, not everyone loves ginger in this house)
3 tbsp brown sugar/coconut sugar
First, press your tofu by removing it from the pack and draining all water. Roll the tofu in absorbent towels and place a heavy item/heavy items on top to press. This removes excess water. We tend to put the wrapped tofu on a plate or cutting board and put a small saucepan with filled water bottles inside on top- anything works! Leave for 20 minutes.
If you have an air fryer: Once the tofu has been pressed, cut into cubes and throw into the air fryer on 180C for 10 minutes, toss tofu and separate any bits sticking together, before putting back on for another 10 minute at 180C. If you are using an oven: Preheat oven to 200C. Once the tofu has been pressed, cut into cubes and place on a lined baking tray. Lightly coat in oil and bake tofu for 20-25 minutes on this temperature. They'll be nice and puffy when done.
While the tofu is turning into little nuggets of deliciousness, start cutting up all your veggies ready to stir fry. Also make your sauce by combining all ingredients in a bowl.
Now your tofu is ready and cooked, coat the tofu in the sauce and let marinate for about 15 minutes (you can definitely do longer if you'd like, flavour will be stronger!)
After the tofu has been marinating for a little, I usually start stir-frying the vegetables that take longest with a little EVOO- carrot, broccoli and cauliflower. I'll then add in the remaining vegetables and stir fry until mostly ready.
Now the tofu has marinated and the veggies are mostly cooked, I add in the tofu and all remaining sauce. Let the tofu brown and crisp a little, stir frequently so the sauce mixes through with the vegetables.
You're done! Serve immediately as is, or we often have it with brown rice (for the nutty flavour), but any rice, or even cauliflower rice would do! Finish with a squeeze of lime.
Per Serve (We average 4 serves from this dish, but that is not prescriptive. Does not include rice)
260 Cal | 13.5 g Protein | 13 g Fat | 2.5 g Sat Fat | 17.4 g Carbs | 80 mg Sodium