12 Jul
2010

Made it: Spicy tofu stir-fry with peanuts

spicy tofu stir-fry with peanutsOooh, my favorite dish to make with snow peas fresh from the garden. Plus, it takes about 15 minutes which is a bonus for busy summer nights.

I adapted this recipe from the spicy chicken stir-fry with peanuts recipe in Everyday Food (Mar 2009 issue). I enjoy the original recipe (with chicken breasts), but the tofu version just feels so much lighter and healthier. My carnivorous husband even prefers the tofu version!

Spicy tofu stir-fry with peanuts

  1. Rinse and cube a container of extra firm tofu. Heat 2 teaspoons peanut oil on medium-high heat. Saute tofu for 5 to 10 minutes.
  2. Meanwhile, thinly slice 2 garlic cloves and a jalapeno chile. Wash and trim 4 cups of snow peas.
  3. Add veggies and a 1/4 cup of water to skillet with tofu. Cook for 3 to 4 minutes.
  4. Turn off heat. Add salt and pepper, juice from 1/2 a lime, 3 tablespoons chopped roasted peanuts and 1/2 cup torn basil leaves.

Later in the summer, this is an awesome recipe to make using almost everything from the garden — snow peas, jalapeno and basil. I plan to make this recipe when I do my “eat hyper local for a week” goal, which is #1 on my 30 before 30 list. If only I had a lime tree.

1 Comment

  • […] 3. Sugar snap peas. Finally, my garden is growing and these are the most delightful harvest so far. They make it possible to make my favorite stirfry. […]

So, what do you think?