Asian Stir Fry with Tofu and Peanuts
Author: 
Recipe type: Entree
Cuisine: Vegan
 
Preheat over to 350°
Ingredients
  • 1 block of extra-firm tofu, cut into cubes and dried between 2 dish towels
  • oil spray
  • 1 onion, cut in half, then sliced into slivers
  • 2 carrots, cut
  • 2 Japanese Eggplants, cut
  • 3 Tbs grated ginger
  • 2 Tbs minced garlic,
  • 1 stalk celery, diced
  • 1 small head broccoli raab
  • 2 cups Napa Cabbage
  • 2 cups Bok Choy
  • 1 red pepper, diced
  • Olive oil
  • 4 Tbs. Tamari (to taste)
  • 2 Tbs. Aji Mirin cooking wine
  • 2 Tbs. dark sesame oil,
  • 1 t. hot sesame oil or red pepper flakes (optional)
  • 1 cup lightly salted peanuts
  • ¼ cup chopped cilantro, optional
Instructions
  1. In a wok or saucepan, set up a steamer and steam the eggplant and carrots, just until soft.
  2. Meanwhile, prepare a cookie sheet with parchment paper and spray with oil. Toss the tofu cubes with 1 Tbs. minced garlic and 1 Tbs. grated ginger, and lay out onto cookie sheet. Bake until golden brown, turning as needed, about 10-15 minutes. Splash with 2 Tbs. of Tamari and 2 Tbs. of Mirin and return to oven for 5 more minutes. Remove from oven and set aside.
  3. Meanwhile, lightly cover the bottom of wok with oil. When oil is hot, add the onions, and cook for a few minutes, then add the celery and red pepper.
  4. Add the remaining garlic and ginger. Along with the broccoli raab, continue cooking at med. high heat, stirring constantly for 5 minutes.
  5. Add the Napa cabbage and boy choy. Add a little water if needed to prevent sticking. Cook for a few minutes more, then add the Tofu, steamed carrots, and eggplant, the 2 Tbs. Aji Mirin, dark sesame oil, and Tamari.
  6. Add the peanuts and optional cilantro
  7. Serve with Brown Rice or Udon Noodles
Recipe by iEatGreen at https://www.ieatgreen.com/asian-stir-fry-with-tofu-and-peanuts/