Thai Peanut Tofu & Zucchini.
Stir-Fried Tofu & Zucchini With Thai Peanut Sauce.
I love all Thai food, but especially Thai peanut sauce. It’s so great over veggies! Although I made the sauce with “healthier” ingredients, this sauce is definitely still a splurge because of the fat and calories that peanut butter packs. This dish balances out well because the tofu and zucchini are lighter flavors but are jazzed up with the rich and decadent sauce. I served this over rice, but it’s certainly substantial enough to eat on its own. If you love peanut flavored dishes, definitely check out this old FBB recipe for Spicy Sesame-Peanut Noodles!
- 1 15-oz package firm organic tofu, diced
- 1 yellow zucchini, sliced
- 1 green zucchini, sliced
- 1 13.5 oz can of reduced-fat coconut milk
- 1/4 cup Thai red curry paste
- 1/2 cup unsweetened, natural creamy peanut butter
- 1/4 cup Tamari (gluten-free soy sauce)
- 1/4 cup apple cider vinegar
- ½ cup water
- 4 tbsp Sriracha sauce
- 3 tbsp olive oil
Peanut sauce is adapted from this recipe.
Begin by cooking the tofu. In a large pan, heat 3 tbsp of olive oil on medium-high heat in a non-stick pan. Cook for about 20 minutes or so, flipping the tofu so each side lightly browns.
While the tofu is cooking, heat the coconut milk and water in a pot on low heat. Once heated through, whisk in the peanut butter so it melts into the liquid. Make sure the liquid doesn’t boil, it should only simmer. Add in the curry paste, Tamari, Sriracha and apple cider vinegar and stir well to combine. Allow it to simmer for about 10 minutes.
Once the tofu is evenly browned, add in the zucchini and cook for an addition 5-7 minutes or so, or until the zucchini is cooked. Reduce the heat to low and pour in enough peanut sauce to coat the tofu and veggies. You may not need all of the sauce, so you can save any left over sauce you have for other meals.