This dish is super rich, super spicy and the sauce is out of this world rich and flavorful! The tofu takes on the delicate flavor of the sesame seeds and the light oil it’s fried in, and the sauce just adds to the yumminess!
For the Thai Peanut sauce
(make at least a few hours ahead, the day before is best though)
1 cup peanut butter (creamy or crunchy.. I used Smuckers Natural creamy)
1 1/2 cups water
2 tablespoons soy sauce
2 teaspoons cayenne pepper
1 tablespoon curry powder (we like it spicy)
1 teaspoon fresh grated ginger
juice from half a lemon
Mix all together and let sit till you’re ready to heat it up
For Tofu and veggies
1 block (for 2 people we just needed half the block) firm or extra firm tofu, drained, dried off and cubed
5 tablespoons of sesame seeds
4 tablespoons corn starch
4 tablespoons of unbleached flour
1/2 teaspoon salt
fresh ground pepper to taste
Mix all dry ingredients and toss cubes in it till well covered.
Fry in about an inch of sesame or peanut oil (they are lighter) till golden brown
Put on papertowels to drain
Pour out most of the remaining oil and toss in any stir fry veggies
(we used some prepared veggies: red pepper strips, carrots, asparagus, broccoli, cauliflower, snow peas and onion, but you can use any type you like)
Stir fry till soft/crunchy
Heat the peanut sauce in a pan till warmed thru… you may need to add just a tad more water if you want it thinner.
Serve tofu, veggies and sauce over jasmine rice or noodles.
This serves 4-6 people if you use the entire block of tofu and an entire bag of stir fry veggies, and comes out to approximately 550-600 calories per serving (including the rice or noodles).