1/3 box firm tofu, frozen, thawed, and pressed
2 tablespoons canola oil
2 cloves garlic, minced
1/3 cup water
2 tablespoons soy sauce
1-1/2 tablespoons chunky peanut butter
1/2 tablespoon chili paste (found at most asian grocers)
1/2 (16-ounce) bag mixed stir-fry veggies (mine includes water chestnuts, peas, bamboo and mushrooms)
I like to serve this meal with rice, so if you want brown rice, start cooking it at the beginning so it's ready!
1. Chop tofu into small blocks.
2. Heat oil in saute pan. Add tofu and fry until they begin to turn golden.
3. Add the minced garlic, stirring until the garlic begins to brown. Add water, soy sauce, peanut butter, and chili paste. Stir until the peanut butter melts to form a sauce.
4. Add the frozen veggies, cover, and cook until veggies have thawed. Enjoy! If you use chunky peanut butter, it adds a really nice crunchy texture.
Source of recipe: I wrote this recipe!