Teriyaki Peanut Butter Tofu with Veggies

I found at Costco they are selling this plant base protein in four packs at a very reasonable price!  I found “drying out” the tofu with a microwave is easy..just have a lot of paper towels handy! Change up your veggies as desired.  3-4 generous servings
  • 1 block firm or extra-firm tofu, cubed
Teriyaki Peanut Sauce
  • 4 tbsp low sodium soy sauce
  • 1-2 tbsp sriracha sauce (according to your spice preference)
  • 3 cloves garlic
  • 1 tbsp brown sugar
  • 2 tbsp peanut butter
  • 2 tbsp sesame oil
  • 1 tbsp sesame seeds
6-8 cups assorted veggies cut into bite size: broccoli florets, zucchini or yellow squash, assorted peppers, mushrooms, carrots, onions, bok choy etc.. anything you prefer

Preparations Tofu and Sauce
1. Slice a block of tofu into 1/2 inch slices. Place slices on several sheets of paper towels on a plate and cover with additional sheets of towel, place another plate on top. Microwave for 6 minutes. Check the towels. Change the towels another time and microwave again until the tofu is turning into a nice toothy texture. Cut the prepared tofu into cubes and set aside.
2. In a food processor (I use my mini processor for this) combine all ingredients for Teriyaki Peanut Sauce. Processor until thoroughly combine and garlic is incorporated. Pour sauce in a small mixing bowl and set aside.
3. In a wok or pan for stir fry, heat up 1 tbsp of sesame oil. Stir fry the tofu for a few minutes until nicely browned. Removed from pan and add to the Teriyaki Peanut Sauce.

Preparations  Veggies 
1.Stir fry veggies, broccoli first for 2 or 3 minutes, then squash and carrots for additional 2 or 3 minutes. Add remaining veggies and cooked another 2 or 3 minutes.
2. Add a splash of  sriracha to the veggies.
3. Add the tofu and sauce to the veggies and heat through everything for another minute.

Serve with brown rice.  


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Spicy Stir-Fried Broccoli & Peanuts (Parve)

I actually end up using whatever veggies I have on hand; you can include your favorites as well. 

1/3 Cup natural peanut butter
1/2 Cup  water divided
2 Tablespoons brown sugar
2 Tablespoons soy sauce
1 Tablespoon oil (canola, olive, grape seed..you choose)
1 Tablespoons rice vinegar
1.5 pounds broccoli crowns cut into small pieces
1 large red bell pepper sliced thin
2 cloves garlic minced
1/4-1/2 teaspoon crushed red pepper to taste
1/4 cup chopped unsalted peanuts


  1. Mix peanut butter, 1/4 cup water, brown sugar, 1 tablespoon soy and vinegar until smooth.
  2. Heat oil in a large skillet or wok. Add broccoli and cooke until beginning to soften and brown in spots, 5-6 minutes.
  3. Add the remaining 1/4 cup water and 1 Tablespoon soy to the pan along with the bell pepper and garlic. Cook, stirring until the liquid has evaporated. Remove from heat.
  4. Stir in peanut sauce, season with crushed pepper and garnish with peanuts.
  5. Serve with brown rice if desired.

Spicy Peanut Soba Noodle Salad (Parve)

The spice can be adjusted as desired. The jalapeño pepper can be seeded and deveined to allow for less spice.  Recipe can be made with whole wheat spaghetti or soba noodles. 

Peanut Sauce:
5 Tablespoons peanut butter
5 Tablespoons water
5 Tablespoons soy sauce
2 Tablespoons sesame oil
2 Tablespoons honey
1 Tablespoons white vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
half of a jalapeño pepper
1/2 cup peanuts

For  Salad:
8.8 ounces soba noodles or whole wheat spaghetti
4 scallions, thinly sliced
1 each: red, green and yellow pepper cut into 1/8 inch thick strips

fresh cilantro or basil to taste

For sauce: Puree all ingredients in a food processor, adding the peanuts last so you can control how smooth the sauce will be (leave some pieces of crushed peanut in the sauce.)

Make salad: Cook noodles in a  boiling salted water until tender. Drain and mix with peppers and scallions.  Pour sauce over noodles to combine and sprinkle with cilantro or basil to taste. Serve immediately or cool and serve cold.


Peanut Sesame Noodles (Parve)

A spicy dish that can be combined with sautéed slices of chicken if desired. Use as a side dish without chicken. 

Peanut Dressing:
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup warm water
2 Tablespoons chopped fresh ginger (or less dependent on taste)
1 medium garlic glove, chopped
2 Tablespoons red wine vinegar
1 1/2 Tablespoons Asian sesame oil
2 teaspoon dried hot red pepper flakes

For Noodle Salad:
3/4 to 1 pound linguine or spaghetti
4 scallions, thinly sliced
1 red bell pepper cut into 1/8 inch thick strips
1 yellow bell pepper cut into 1/8 inch thick strips
3 Tablespoons sesame seeds, toasted

For dressing: Puree dressing ingredients in a blender until smooth and transfer to a large bowl.

Make salad: Cook pasta in a 6-8 quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water. Add pasta, scallions, bell peppers and sesame seeds to dressing, tossing to combine and serve immediately.