Wednesday, April 13, 2011

Spicy Thai tofu with peanut sauce

Those who have been following me lately know, I've been on a kick with tofu. It's actually become a part of my diet on a weekly basis, at least once per week. I love it, and I actually crave it these days. Who knew!

Firm and extra-firm tofu are most commonly used as a meat substitute in stir fry, soups and for grilling.

A four ounce serving of firm tofu contains 79 calroies, 9 grams of protein, 1 gram of carbohydrates, 5 grams of fat, less than 1 gram of saturated fat, no cholesterol, 14mg of sodium, 1 gram of fiber, 227mg of calcium and 2mg of iron. Tofun is the perfect food for people on fat, cholesterol, sodium and carbohydrate-restricted diets.

If your family enjoys spicy Asian foods, this recipe for spicy Thai tofu with peanut sauce is a simple dish to make and delicious to enjoy.

Spicy Thai Tofu with Peanut Sauce
1/2 cup natural peanut butter (there is no sugar or trans fat in natural peanut butter)
1/2 cup water
2 Tbsp. soy sauce
1 tsp. lemon juice
1 Tbs. brown sugar
1 pound extra firm tofu, cut into thin strips lengthwise, then in half widthwise
2 Tbsp. vegetable oil
2 to 4 cloves garlic, minced
1 to 3 tsp red pepper flakes
3 to 4 cups stir fry veggies such as broccoli, snow peas, water chestnuts, bamboo shoots, straw or oyster mushrooms, baby corn, baby bok choy, celery, bean sprouts, red peppers and carrots
1 to 2 Tbsp. spicy Thai chili sauce or garlic chili oil or Sriraccha
2 cups hot cooked rice OR 1/4 pound hot cooked udon noodles (optional)
The night before preparation, in a small bowl blend peanut butter, water, soy sauce, lemon juice and brown sugar. Heat the peanut butter in the microwave prior to adding other ingredients to "liquefy" the peanut butter. It blends much easier that way. You'll need to microwave on 100% power about 30 to 45 seconds.
Marinate the tofu in 1/2 the peanut sauce over night. This coats the tofu nicely for pan searing the next night. Reserve the other 1/2 the marinade to pour over the stir fry.
In a large skillet or wok, heat the oil over high heat. Add the garlic and red pepper flakes, stir fry 30 seconds. Add the marinated tofu being sure to include as much of the marinade as possible (a lot of it will be absorbed by the tofu). Sear the tofu on each side (about 5 to 10 minutes each side).
Add veggies and stir fry until they just begin to soften but are still a little crunchy, about 5 minutes). Stir in the other 1/2 of reserved peanut sauce and chili sauce until sauce is smooth, about 3 to 5 minutes. Serve over hot cooked rice or toss with hot cooked Udon noodles, if desired. Yield 4 servings

Till next time, I remain Frugally Yours!
Rachael Monaco

1 comment:

  1. Tofu is great stuff, Rachael. It's great to see you writing about it! (Now if only I could get my family to like it as much as I do.)