An easy tofu and vegetable stir-fry perfect for using up any produce in your fridge. The peanut-lime sauce adds tons of flavor any vegetables, for a quick and delicious meal.
Ingredients
1 15 oz. package tofu
1 c broccoli florets, cut into bite sized pieces
1.5 c fresh spinach
1 clove garlic
¼" ginger root, peeled and minced
1 large green onion, sliced
1 T olive oil
Peanut-Lime Sauce
¼ c natural peanut butter
2 T fresh lime juice
2 T soy sauce or tamari
3 T coconut milk
½ t toasted sesame oil
1 t Sriracha or to taste
Instructions
Cut the tofu into 3 thick slices and dry using a towel, paper towel, or tofu press for at least 10 minutes (this is important for crispy tofu). Cut the slices into ½" cubes.
Heat the olive oil in a large skillet, I used cast iron. Add the garlic and the ginger, cook until just fragrant about 1 minute. Add the tofu and allow to cook for about 4 minutes before stirring to ensure it is well-browned. Cook for about 3 minutes more until the tofu is browned on both sides.
While the tofu cooks prepare the sauce by mixing all ingredients together, stirring well.
Add the broccoli and ¾ of the sauce to the skillet. Stirring well to coat. Cook until the broccoli is tender, about 4 minutes.
Stir in the spinach and ¾ of the green onion, cook until the spinach is just wilted, about 2 minutes.
To serve, drizzle the remaining sauce and sprinkle the remaining green onion atop the stir-fry. Serve with rice, cauliflower rice, or potatoes if desired.
Recipe by The Mexitalian at https://themexitalian.com/peanut-lime-tofu-vegetable-stir-fry/