Fried Tofu and Veggies
in
Peanut and Pineapple Sauce

Fried Tofu and Veggies in peanut and pineapple sauce is tasty vegan dish that is filling and full of healthy ingredients. It ads an exotic asian touch to your table, is quick and easy to prepare and 

can be enjoyed by itself as a low carbs meal or served with rice or good quality fried vegan pasta.


Preparation time: 10 minutes 
---------
Cooking time: 15 minutes
---------
Resting time: 0 minutes
----------
Total time needed: 25 minutes
----------
Grade of Difficulty: easy

----------

Serves 4




Ingredients
for
Fried Tofu and Veggies
in
Peanut and Pineapple Sauce

  • 500 gram / 1.1 lbs of fresh and firm tofu, cut into small cubes
  • 3 tbs. peanut oil
  • 1 head broccoli, chopped into small florets
  • 4 cloves of garlic, chopped fine
  • 2.5cm / 1 inch piece of fresh ginger, peeled and chopped fine
  • 250 gram / 8.8 oz. button mushrooms, halved
  • 1 red bell pepper, seeded and diced
  • 1 orange sweet pepper, seeded and diced
  • 2 tbs. crunchy peanut butter
  • 1/2 cup of fresh pineapple, chopped fine
  • 1 spring onion, chopped into thin rings
  • 1 tbs. molasses
  • 2 tbs. dark balsamic vinegar
  • 3 tbs. soy sauce
  • 1 tsp. cayenne chilli powder or cayenne pepper
  • 1 cup chicken broth



Directions

  • Add oil to a big pot on the stove and turn hot plate to medium heat
  • Once the oil is warm add tofu, mushrooms and all vegetables to the pot, cover partially with lid and fry for about 5 minutes, gently turning the ingredients a few times during this time
  • In the meantime add vinegar, pineapple, soy sauce, peanut butter, chilli powder, molasses and warm chicken broth to a bowl and mix all ingredients well
  • Add the sauce ingredients to the pot with the tofu and veggies, cover pot with lid and let it come to the boil
  • Once it begins to boil reduce the heat to low and gently simmer tofu and veggies in the sauce for another 5 to 6 minutes.
  • Switch of the stove and take the pot of the heat
  • Serve hot in a bowl either as is or with steamed rice or vegan pasta of your choice 



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This recipe was inspired by Anne Buchanan, and tweaked to serve my taste. You can find her recipe here.


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