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Tofu or Chicken and Vegetable Stir-Fry with Peanut Ginger Sauce

Tofu or Chicken and Vegetable Stir-Fry with Peanut Ginger Sauce

Serves 4

Protein - Tofu or Chicken 3 tablespoons tamari 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil 1 teaspoon maple syrup Pinch red pepper flakes

1 pound firm tofu, drained, rinsed, pressed, and cut into cubes OR 6 - 8 boneless, skinless chicken thighs

Peanut Ginger Sauce ¼ cup smooth peanut butter 1 tablespoons tamari 1 tablespoon rice vinegar ½ teaspoon lime zest 1 tablespoon plus 1 teaspoon lime juice 1 teaspoon maple syrup 2 tablespoon toasted sesame oil 1 ½ tablespoons grated ginger ¼ cup plus 2 tablespoons warm water

Vegetables 2 cloves garlic, minced ¼ teaspoon red pepper flakes 3 large carrots, cut into matchsticks 1 red bell pepper, cut into ¼ inch strips 1 pound snow peas, ends trimmed Sea salt 2 tablespoons sesame seeds, toasted for garnish (optional)

  1. Preheat the oven to 375F. Combine the first five ingredients for the protein in a bowl and whisk to combine. Add tofu or chicken and marinate for at least 20 minutes, stirring half way through to ensure all the tofu is coated in the marinade.

  2. Transfer the protein to a parchment-lined baking sheet and bake for 30-40 minutes or until the tofu has begun to crisp up or the chicken is fully cooked through.

  3. While the protein is baking, combine all the ingredients for the peanut ginger sauce in a small bowl. Whisk to combine. Adjust the level of ginger, lime, and maple syrup to taste.

  4. Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the garlic, red pepper flakes, carrots, bell pepper, snow peas, and a generous pinch of salt. Stir-fry until all the vegetables are crisp-tender.

  5. Reduce the heat to low. Add the protein back into the pan and pour in the peanut sauce. Stir continuously so that all the vegetables and protein are coated in the sauce.

  6. Serve topped with toasted sesame seeds.


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