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 



Return to the Home Page


New! Comments

Have your say about what you just read! Leave me a comment in the box below.

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


Exotic Chicken Soup


Baked Baby Leeks and Veggie Combo


Share your favorite recipes with the world!

Share your recipe - You got a favorite dish? Is there a recipe that your mum or your granny always cooked for you that you remember from your childhood? Share it with the world! The 20 most popular recipes of each month will be published on a dedicated page for everybody to see.

[ ? ]

Upload 1-4 Pictures or Graphics of your Recipe (optional)[ ? ]

 

Click here to upload more images (optional)

Author Information (optional)

To receive credit as the author, enter your information below.

(first or full name)

(e.g., City, State, Country)

Submit Your Contribution

 submission guidelines.


(You can preview and edit on the next page)

Search

Recent Articles

  1. beef broth

    Apr 23, 18 10:52 AM

    This clear beef broth recipe is a typical German dish that is served either as a starter or even a main course at festive occasions.

    Read More

  2. Cape carolina reaper curry

    Apr 20, 18 11:53 AM

    This Cape carolina reaper curry is part of my series of dishes I am cooking with this super hot chili.

    Read More

  3. Carolina reaper chicken curry

    Apr 18, 18 06:34 AM

    My carolina reaper chicken curry was extremely yummy and of course quite hot. This is not surprising with the Carolina Reaper chili being regarded until recently as the hottest chili in the world.

    Read More


Top 10 Recipes of September 2017


Top 10 Recipes of August 2017


Top 10 Recipes of July 2017


Top 20 Recipes of June 2017


Top 10 Recipes of May 2017


Top 10 Recipes of April 2017 


Indian Recipes


German Recipes


Condiment Recipes


Seafood Recipes

Soup Recipes


South African Recipes



Casserole Recipes