Kaia (jumbled_words) wrote in vegancooking,

Szechwan Tofu with Peanut Sauce

This recipe is originally from The Tofu Cook Book by Leah Leneman. Note: the recipe actually specifies honey as an ingredient, I just stirred in sugar to taste, but I bet maple syrup or agave would taste better. I'm not sure if I should drop the "honey" bit from the recipe as this is a vegan community, but this is how it was originally written. Mods, do let me know if you want me to edit it out!

1 block tofu
1 inch piece of ginger
1 scallion
1 medium carrot, cut into match sticks
1 tbsp cider vinegar
2 tbsps of peanutbutter
2 tbsps of sesame oil
agave, maple syrup or sugar to taste (the original recipe called for 2 tbsps of honey)
1/4 tsp cayenne

First, chop and sautee ginger and carrot. When it's done cooking, set aside and put your cubed tofu into the pan. Sautee until golden, at which point you add the chopped scallion. Let it cook for about a minute and then add in the vegetables once more.

Stir together peanutbutter, sesame oil, cayenne and sweetener in a bowl. When smooth, pour into the pan and stir to coat the tofu and carrots. Serve with brown rice.

Changes made: I added an extra scallion, an extra carrot, used sugar as a sweetener, chili powder instead of cayenne and also tossed in some bellpepper and edamame beans. So I think it's safe to say that my version is nothing like the original! Still good though.
Tags: nuts-nut butters, stir-fry
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