My Weekly Menu
My Event Prep
My Event Day
My Flexi Menu
Creamy, delicious, peanuty goodness.
2 x tsp sesame oil
1 x onion, diced
2 x garlic cloves, crushed
4-6 cups of mixed vegetables (broccoli, capsicum, snow peas, boy choy, mushrooms, zucchini, carrot, etc)
3 x Tbsp (60g) crunchy peanut butter
2 x Tbsp sweet chilli sauce
2 x Tbsp soy sauce
1 x tsp brown sugar
1-2 x tsp curry powder (adjust according to taste)
300mL coconut milk
⅓- ½ cup vegetable stock
1 x tsp coriander, chopped
Heat teaspoon of sesame oil in wok over high heat. Add the onion and cook until translucent. Add the garlic and stir for a couple of minutes.
Next, add half the tofu and stir fry for 3 – 4 minutes until just cooked. Remove from wok, put aside and cover. Repeat with the remaining oil and tofu
Spray wok with spray oil and stir fry the vegetables for 3 minutes.
In a jug mix peanut butter, sweet chilli, soy sauce, brown sugar, curry powder, milk and stock until well combined.
Return tofu to the wok with the vegetables.
Add sauce to the wok, stir to combine. Cook on low heat and simmer for 10 – 15 minutes or until the sauce thickens and tofu is cooked through.
Stir through coriander and serve with rice or noodles.
For LCHF adaptation:
Serve with cauli rice instead of rice.