Who doesn’t love hot sauce? A twist on the basic stir-fry, this recipe uses peanuts, sriracha, maple syrup, and tons of veggies for a bright and flavorful meal.
Peanuts add great crunch and flavor, but are also totally options. If you don’t have a nut allergy cashews would also taste great. If you do, simply omit them and use canola, vegetable, or other nut-free oil.
This meal could be made gluten-free by simply substituting liquid amino acids (Braggs’ is the most common brand I see) for soy sauce and serving the stir-fry on top of greens or quinoa.
Time: 45 minutes
Serves: 6
Ingredients:
- 1 head broccoli, chopped as desired
- 2 carrots
- 1 red pepper, chopped
- 8 ounces button mushrooms
- 1/2 onion, chopped
- 2 gloves garlic, finely diced
- 1 tablespoon coconut oil
- 1/4 cup peanuts
- 2 teaspoons brown sugar
- 1 teaspoon salt
- 1 block extra-firm tofu
- 4 tablespoons sriracha sauce (more or less, depending on how much heat you can handle)
- 2 tablespoons maple syrup
- 1 tablespoon white rice vinegar
- 1/2 teaspoon red pepper
- 1/2 cup soy sauce (you can use liquid amino acid sauce if you’re looking for a less salty and gluten-free alternative)
- (optional) greens, rice, or noodles for a base
Directions:
- Cut tofu block into small rectangles: first cut in half, then in thirds, then in half again. Set aside.
- Add sriracha, maple syrup, white rice vinegar, red pepper add soy sauce to a medium-sized bowl and whisk.
- Add tofu pieces and set it in the fridge to marinate for up to an hour.
- Heat coconut oil on medium heat. Add onion and garlic when hot.
- After garlic and onion have sweat out and are mostly translucent, add tofu.
- Let the tofu cook well (but not burn) on once side before gently turning over. Once tofu is cooked, move contents of the pan to a glass bowl while you prepare the vegetables.
- Cook broccoli, carrots, red pepper, and mushrooms in the same pan. Add a bit more coconut oil to the pan to prevent sticking.
- Put back the tofu and peanut mixture and stir for an additional 5 minutes.
- Eat as-is or place on top a bed of greens, rice, or noodles.
