I am SO proud of this recipe!
I was inspired by @cashewkitchen and her lunch post, but there was no recipe to follow. So I did my best to whip something up that was similar.
It’s amazing! Definitely, a new go-to recipe for me.
1/3 cup peanut butter
1/4 cup soy sauce
3 tablespoon brown sugar
1 teaspoon rice wine vinegar
1 heaping tablespoon sambolek red chili sauce
1/2 teaspoon powdered garlic
1/4 cup sesame oil (or less)
2 broccoli heads, chopped
A bushel of asparagus, ends chopped off, and cut into thirds
A handful of green beans, ends chopped off
3 green onion, sliced
3 tablespoons sesame oil
Sprinkle of red chili flakes
1 tablespoon soy sauce
2 blocks of tofu, wrapped in paper towel and left to drain for at least 30 min, then chopped into small chunks
3 tablespoons cornstarch
Peanut oil or vegetable oil
Cooked basmati rice (4 servings)
Red chili flakes
Mix sauce ingredients in a cup.
Boil salted water for veggies.
Add veggies except for the green onion and cook for 3-5 minutes or until tender. You want a crunch to be left.
Take a large non stick pan, on medium heat add sesame oil, soy sauce and red pepper, and veggies with onion. Fry for 3 minutes or less.
Set aside in a bowl.
Next, in a bowl mix tofu and cornstarch.
In a large nonstick pan on high heat add oil and tofu.
While frying smash the tofu so the texture is a scramble.
Fry for 10 minutes or until crispy.
Add enough sauce to cover the tofu and fry for 1-2 minute.
Serve with garnish and rice.