It’s ironic that I most recently professed myself NOT a food blogger and yet my very next post is another food post. Guess I got used to writing food posts after all!
I did not plan this one. I found this dish on pinterest, cooked it for myself, and it was so good I wanted to share it with you all!
The original recipe can be found here. I made a bunch of changes to suit my tastes and purposes.
The recipe does call for Sriracha, a Thai hot sauce, but you can use whatever hot sauce you want, even that suspiciously gloppy and neon “Chili Matok” they sell here in the supermarket.
A super simple, fast, and massively tasty dish!
Tofu with Peanut Sriracha Sauce
Ingredients
- 2 Tbsp peanut or coconut oil, divided
- 3-4 large garlic cloves, sliced
- 1 box or bunch of spinach, washed and torn into bite-sized pieces
- 1 carton of firm tofu (that's 300g here, bigger in the US, it doesn't matter)
- 3 green onions, chopped
- 3 Tbsp soy sauce
- 3 Tbsp apple cider vinegar
- 3 Tbsp natural peanut butter
- 1 Tbsp silan (date syrup) or other natural sweetener
- 2 Tbsp water
- 1 Tbsp sriracha or other hot sauce
Tofu
Sauce
Instructions
- Slice the tofu into thick strips. I got 7 strips from 300g of tofu.
- If you are using Israeli tofu, just lay the strips on paper towels to blot off any wetness.
- If you are using tofu in another country that is wetter or comes floating in water, please press the strips firmly between several layers of paper towel to get as much of the water out as possible.
- Leave tofu strips sitting on the paper towels until you need them.
- Heat 1 Tbsp of the oil in a large wok.
- Add the garlic pieces and saute for 1-2 minutes until starting to lightly brown.
- Add the spinach and cook 1-2 minutes until wilted.
- Remove the garlic spinach mixture to your serving plate and wipe out your wok.
- Heat the remaining 1 Tbsp oil in the wok.
- Add the tofu strips and allow to cook a few minutes undisturbed before flipping and cooking on the 2nd side. Cook until lightly brown on both sides.
- While tofu is cooking, mix all sauce ingredients in a bowl.
- Pour sauce over cooked tofu and cook 3-4 minutes more, without stirring, until sauce thickens.
- Spoon tofu and sauce over the garlic spinach bed.
- Top with chopped green onions and serve.
- I had the leftovers cold the following day and they were just as delish!
Recipe and Photos © Emily Segal www.TriumphWellness.com
This post is participating in Wellness Weekend and Healthy Vegan Fridays.
