Tofu and Veggie Stir Fry with Sunny Thai Sunflower Seed Sauce
1 pound extra firm tofu
6 tablespoons SunButter sunflower seed butter
1 garlic clove, peeled and crushed
1 1-inch piece of ginger, peeled and coarsely chopped
Juice of 1 lime
2 tablespoons tamari or soy sauce
¼ cup chicken stock or water
½ teaspoon Sambal Olek
2 kaffir lime leaves softened for 5 minutes in boiling water (optional)
Florets and 1 inch of the stem from 1 broccoli head (reserve the remainder for another purpose)
½ red pepper, thinly sliced
½ yellow pepper, thinly sliced
1 baby bok choy, thinly sliced
8 ounces rice noodles
Drain the tofu and cut into ½-inch cubes. Lay a large clean, lint-free dish towel on a baking sheet. Place the tofu cubes on it and then cover them with the rest of towel. Let the tofu sit while preparing the sauce and blanching the broccoli.
Puree the next 8 ingredients in a food processor or blender until smooth.
Bring a large pot of water to a boil. Generously salt and dump in the broccoli. Cook until bright green, approximately 2 minute. Remove the broccoli with a slotted spoon. Turn off the heat.
Heat 1 tablespoon of sunflower seed oil in a non-stick pan over high heat. Dump in the tofu and cook undisturbed for a few minutes until browned on the bottom. Shake the pan and continue cooking until the tofu is browned on all sides. Remove to a bowl. Toss the pepper slices into the pan and cook, stirring occasionally until browned. Scrape in the bok choy and cook until softened. Return the tofu to the pan and reduce the heat until low.
Cook the rice noodles according to the package. Strain well and stir into the vegetables. Remove from the heat. Scrape in the sunflower seed sauce and combine gently. Sprinkle with a ½ teaspoon of kosher or sea salt, stir and serve.
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