Teriyaki peanut tofu

Ingredients for 4 servings:

• 15 ml oil (sesame or coconut oil)
• 3 cup(s) broccoli, fresh or frozen
• 1 zucchini
• 2 cup(s) mushrooms (coffee cup)
• 2 carrots
• 1 bell pepper(s), red
• 350g tofu
• 4 tbsp soy sauce
• 2 tbsp sauce (chili-garlic sauce) or sriracha sauce
• 3 clove(s) garlic, squeezed
• 1 tbsp brown sugar
• 1 tbsp peanut butter
• 2 tbsp sesame oil
• 1 tbsp sesame seeds, optional
• possibly water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

For the teriyaki peanut sauce, combine the soy sauce, chili garlic sauce, crushed garlic, brown sugar, peanut butter, and sesame oil in a medium bowl. Depending on your taste, you can add more chili garlic (or sriracha) sauce for spicier flavor, or more brown sugar for sweeter flavor. Peanut butter fans can double the amount of peanut butter. Sesame seeds can be added if desired. Heat 1 tablespoon of sesame oil or coconut oil in a pan. Add the cubed tofu and fry over medium heat until golden brown, about 3-4 minutes. Then flip the pieces and fry for another 3-4 minutes on the other side. When the tofu pieces are nice and crispy, add them to the bowl with the teriyaki peanut sauce, mix, and let it sit until the vegetables are done. Heat 1 tablespoon of sesame oil in a large pan or wok. Add the broccoli florets and sauté for 2-3 minutes. Add the zucchini and carrot pieces and sauté for 3 minutes. Add the mushrooms and red bell pepper and sauté for another 3-4 minutes. Add a dash of soy sauce and deglaze with a little hot water, if desired. Finally, add the tofu and the teriyaki peanut sauce to the wok with the vegetables, thinning with a little water if desired. Serve with rice. Enjoy!