Stir-Fried Vegetables in a Peanut Butter Sauce with Curried Tofu


Extra Firm Tofu, cut into half-inch cubesA few shakes of Hot Curry Powder (I’ll estimate a tablespoon or so)1 tsp Yellow Mustard SeedCanola OilFresh (or frozen is fine) spinachBaby carrots, cut into long stripsWhite onion, cut into rings, then cut in half

For the Sauce:

1/2 cup of soy sauce2 TBSP Brown Sugar1/3 cup natural peanut butter (leaving it out on the counter it warm up real helps)The juice and zest from one limeYellow Mustard Seed (a pinch or two)Red Chile Pepper FlakesA few dashes of the hot curry powderSaltPepper


For the Sauce, mash all the ingredients together with a fork and set aside.Heat up a wok (or a large skillet) with some canola oil and sprinkle with a little salt. Once the wok is hot, slowly add in the tofu, sprinkle on the mustard seed and curry powder, combine well, and stir-fry until the outside of the tofu has formed a crispy shell. Set aside.In a large skillet, heat up a small amount it canola oil and saute the onions until partially cooked, then add in the baby carrots. Once the onions and carrots are soft, add in the spinach. Once the spinach has cooked down, add in the pre-cooked tofu and combine with the stir-fried veggies.Invigorate the sauce with the fork and pour over veggie/tofu mixture on the pan. Cook for another minute or two. Remove from heat, transfer to your favorite plate, crack a beer, sit down, and enjoy!