Tofu Stir-Fry

Submitted By: Downhome

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Difficulty: easy Prep Time: Five Minutes Total Time: 30 Minutes or Less

1 tbsp extra virgin olive oil
8 pearl onions, peeled and trimmed
1 small carrot, thinly sliced
2 stalks of asparagus, sliced 1/4" thick diagonally
1/2 can whole baby corn, chopped
1/2 red pepper, diced
12 green beans, quartered
10 button mushrooms, thinly sliced
1/2 tub firm tofu, cubed
1/4 cup peanuts
4 dried apricots, thinly sliced
Sauce:
1 1/2 tbsp sugar
1/3 cup soy sauce
1/3 cup rice wine vinegar
2 tsp minced garlic
1 tbsp cornstarch
1 1/2 tbsp peanut butter (smooth)
3/4 tsp dried chili flakes
2 tbsp water

Heat oil over high heat. Sauté pearl onions until they start to turn golden. Then, working in order of hardest to softest vegetables, add each to the pan and sauté momentarily before adding another. Add tofu and cook until warmed through. Add peanuts and apricots. Mix together sauce ingredients in a bowl. Add to hot pan and shake/stir vigorously to allow sauce to thicken evenly, as this will happen quickly. Add water if it’s too thick. Serve with your choice of rice/noodles/couscous/quinoa. Serves 2.