THAI PEANUT STIR FRY WITH TOFU + BROCCOLINI

By blum099

Ingredients

• 14 ounces extra firm tofu (non GMO)
• 8 ounces brown rice noodles
• 2 tablespoons roasted peanut oil
• 1 large shallot, finely chopped
• 2 small bunches of broccolini, stalks trimmed
• 1-1 1/2 cups Thai peanut sauce, recipe follows
• Heavy pinch of red pepper flakes
• Roasted peanuts, finely chopped
• Fresh cilantro, finely chopped
• THAI PEANUT SAUCE
• 1 tablespoon roasted peanut oil
• 3 garlic cloves, minced
• 1 cup creamy natural peanut butter
• 1 cup coconut almondmilk blend
• 1/4 cup tamari (or soy sauce)
• 2 tablespoons rice vinegar
• 1 heaping teaspoon red pepper flakes
• 1/4 teaspoon dried cilantro, optional
• Pinch of fine sea salt

Details

Adapted from ohladycakes.com

Preparation

Step 1

Preheat oven to 425˚F. Line a large baking sheet with parchment paper; set aside. Remove the tofu from it’s packaging and pat with a few paper towels. Don’t worry about pressing out the water, as we’re going to bake the tofu to remove it. Slice the tofu into small ~1″ squares then transfer to the prepared baking sheet. Once the oven is preheated, bake at the tofu 425˚F for 28-30 minutes, flipping halfway through. While the tofu is baking, add the rice noodles to a large mixing bowl and cover with very hot water (not boiling). Let the noodles sit for 25-30 minutes. When the tofu us finished baking, transfer to a small bowl and set aside. Same with the noodles, drain the water and put them in a bowl then cover them with a damp paper towel.

Heat the peanut oil in a wok set over medium heat. Add the shallots and cook for 2-3 minutes, then throw in the tofu and broccolini and stir fry for 3-4 minutes. Reduce the heat to medium-low then add the noodles and sauce; cook for 2-3 minutes or until the noodles are soft. Remove from heat and add the red pepper flakes; toss to combine. Divide between plates and top with chopped peanuts and fresh cilantro.


THAI PEANUT SAUCE
Heat the oil in a saucepan set over medium heat. Add the garlic sauté for 2-3 minutes, then remove from heat. Add the peanut butter, coconut almondmilk, tamari, and vinegar to base of a blender; blend for 10-15 seconds or just until smooth. Add the garlic (oil included) and remaining and ingredients, and blend just until combined. For a thinner sauce, mix in up to an additional 1/2 cup of the coconut almondmilk. Transfer sauce to an air tight container and store in the refrigerator. Can be kept for up to 10 days.

Yield: About 2 1/2 cups