Tofu Stir-Fry with Maple-Peanut Sauce
A super stir-fry for before or after physical activity. The secret’s in the sauce!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at maplefromcanada.ca.
Cooking tools:
- Wok
- Mixing bowl
- Pot
- Absorbent paper
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Colander
- Chef's knife
- Cutting board
- Tongs
- Serving bowl
Ingredients
- 454 g (16 oz) firm tofu, chopped into small cubes
- 45 ml (3 tbsp) all-purpose flour
- 60 ml (1/4 t) vegetable oil
- Salt
- pepper
- 125 ml (1/2 cup) hot water
- 60 ml (1/4 cup) natural peanut butter
- 30 ml (2 tbsp) maple syrup (preferably very dark syrup for its strong flavour)
- 30 ml (2 tbsp) sodium-reduced soy sauce
- 10 ml (2 c. à thé) fish sauce (optional)
- 15 ml (1 tbsp) fresh ginger, peeled and grated
- 10 ml (2 c. à thé) sesame oil
- 10 ml (2 c. à thé) Sriracha sauce
- Juice and zest of one lime
- 2 cloves garlic, finely minced
- 250 g (9 oz) rice vermicelli
- 15 ml (1 1 tbsp) vegetable oil
- 1 - 1 1/2 litre (4 - 6 cups) your choice of vegetables (onions, carrots, broccoli, celery, mushrooms, bell peppers, etc.), sliced thinly.
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