Peanut Sauce + Stir Fry = Thai Time

I know, real Thai sauce is made with real peanuts, but in the absence of such luxuries, I used peanut butter. As I’ve mentioned before, I am quite terrible about writing down recipes, so what I’ve learned is that if I’m not going to write it down, keeping it simple and in equal parts helps me remember what I did. Worked out great here.

This dish was super quick and easy. I’ll put down what I used, but like with most salads or stir fries, use what you have.


Stir Fry

  • 1/4 cup vegetable stock
  • 1 garlic clove, minced
  • 8 ounces firm tofu, sliced about 1/8″ thick, cut into 1″ x 1″ (roughly) pieces
  • 1 cup mushrooms of your choice, sliced
  • half a red pepper, sliced
  • 1-1/2 cup broccoli florets, sliced
  • 1-1/2 cup cooked and cooled quinoa (great use for leftovers)
  • 1/3 seeded cucumber, sliced into spears
  • 1/8 cup cilantro, chopped

Peanut Sauce

  • 1/8 cup smooth peanut butter
  • 1/8 cup Nakano Roasted Garlic Rice Vinegar*
  • 1/8 cup Vegetable stock
  • 1 – 2 tablespoons water
  • 1 teaspoon Sriracha
  • zest of half a lime
  • juice of half a lime
  • Pinch of salt and pepper

*I found this in the pantry, and it worked out beautifully, but if you don’t have this, just use rice vinegar and a chopped clove of garlic (or you can even just smash the clove and let it infuse as the sauce cooks and then take it out). You may also need a little bit of agave nectar – test it out to see if it needs some sweetness.


Make your sauce first. On medium heat, combine all the ingredients and whisk until smooth. Let it sit for about 10 minutes on the heat, stirring occasionally so the flavors meld. Once finished, set aside. If it gets too thick, whisk in a tiny bit of water, but it should be fine.

In a non-stick sauté pan, pour the vegetable stock and drop in the garlic and tofu. This is my way of eliminating oil. Obviously, oil would help the tofu crisp up on the outside, but using stock actually worked pretty well for me. Let the tofu brown a bit on the edges. This only takes a few minutes. Toss in the red pepper, broccoli, mushrooms, and quinoa. Pour the sauce over the stir fry and mix into all the ingredients. Let the flavors get to know each other for 3-4 minutes. Serve into bowls, and garnish with chopped cilantro and cucumber spears.

Makes enough for two people.

This entry was posted in Dinner, Healthy, Sauces, Thai, Vegan and tagged , , , , , , , , . Bookmark the permalink.

3 Responses to Peanut Sauce + Stir Fry = Thai Time

  1. Oh dang! The photos are mouthwatering, Bar!

  2. Ooh, yes please! It looks so healthy, too!

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