Yoggy
Feb 18th, 2008, 10:02 PM
Hi all, this recipe is from Vive Le Vegan, but I altered it a bit. I HAD to share it with you, because it is so freaking good!!! I couldn't stop talking about it all yesterday evening after supper, which annoyed my bf a bit LOL. I altered the recipe a bit, because I'm not big on zucchini, celery and mushrooms in stir fries. It doesn't matter about the vegetables anyway, it's the sauce that is SO GOOD! If anyone tries it, let me know what you think!
Stir Fry with Spicy Almond Sauce
(warning: this makes a LOT. Cut the recipe in half if you don't want 10 servings :))
Tofu Marinade
2 Tbsp rice vinegar or apple cider vinegar
2 Tbsp soy sauce
10-12 oz (300-350 g) firm or extra firm tofu, cubed
Almond Sauce
1/2 cup almond butter
1 cup plain non-dairy milk (I used almond milk)
1/3 cup unseasoned rice vinegar or apple cider vinegar
1 large clove garlic
3 Tbsp soy sauce
2-2.5 Tbsp fresh ginger, rougly chopped (I recommend less, about 1 Tbsp)
1 Tbsp sesame oil
1/4-1/2 tsp crushed red pepper (I used chili pepper flakes)
Veggie Saute
1 Tbsp oil
1 cup (1 small) red onion, chopped
few pinches salt and pepper, to taste
1 cup celery, thinly sliced
1 cup zucchini, quartered and sliced
3-3.5 cups white button mushrooms, sliced
(instead of the above 3 veggies, I used 2.5 cups carrots and 2.5 cups cauliflower)
2.5-3 cups broccoli florets
1-1.5 cups (1 medium) red bell pepper, cored and chopped
1 bunch Swiss chard, stems removed and leaves coarsely chopped or shredded
lemon wedges (to finish)
For the Tofu Marinade: in a bowl, combine the tofu marinade ingredients and toss to coat. Let marinate
For the Almond Sauce: in a blender or food processor, combine all almond sauce ingredients and puree until smooth
For the saute:
In a large deep pot or wok on medium-high heat, heat 1/2 Tbsp of oil. Add the marinated tofu and saute for 6-8 minutes, tossing occasionally, until lightly browned. Remove tofu and set aside.
In the same skillet, heat the remaining 1/2 Tbsp oil over medium heat. Add the onions, salt and pepper, cover and let cook until onions are transparent.
Add the celery, zucchini, broccoli and mushrooms. Cover and let cook for about 5 minutes, stirring occasionally. Add the red peppers, stir and let cook for another couple of minutes.
Once the broccoli is bright green and just tender (I had to add about 1/3 cup water to help it along), stir in the almond sauce and Swiss chard, followed by the tofu. Cover and let cook 2-3 minutes, stirring occasionally, until the Swiss chard has just started to wilt.
Serve with rice, quinoa or noodles, with a squeeze of lemon juice. YUM!
Stir Fry with Spicy Almond Sauce
(warning: this makes a LOT. Cut the recipe in half if you don't want 10 servings :))
Tofu Marinade
2 Tbsp rice vinegar or apple cider vinegar
2 Tbsp soy sauce
10-12 oz (300-350 g) firm or extra firm tofu, cubed
Almond Sauce
1/2 cup almond butter
1 cup plain non-dairy milk (I used almond milk)
1/3 cup unseasoned rice vinegar or apple cider vinegar
1 large clove garlic
3 Tbsp soy sauce
2-2.5 Tbsp fresh ginger, rougly chopped (I recommend less, about 1 Tbsp)
1 Tbsp sesame oil
1/4-1/2 tsp crushed red pepper (I used chili pepper flakes)
Veggie Saute
1 Tbsp oil
1 cup (1 small) red onion, chopped
few pinches salt and pepper, to taste
1 cup celery, thinly sliced
1 cup zucchini, quartered and sliced
3-3.5 cups white button mushrooms, sliced
(instead of the above 3 veggies, I used 2.5 cups carrots and 2.5 cups cauliflower)
2.5-3 cups broccoli florets
1-1.5 cups (1 medium) red bell pepper, cored and chopped
1 bunch Swiss chard, stems removed and leaves coarsely chopped or shredded
lemon wedges (to finish)
For the Tofu Marinade: in a bowl, combine the tofu marinade ingredients and toss to coat. Let marinate
For the Almond Sauce: in a blender or food processor, combine all almond sauce ingredients and puree until smooth
For the saute:
In a large deep pot or wok on medium-high heat, heat 1/2 Tbsp of oil. Add the marinated tofu and saute for 6-8 minutes, tossing occasionally, until lightly browned. Remove tofu and set aside.
In the same skillet, heat the remaining 1/2 Tbsp oil over medium heat. Add the onions, salt and pepper, cover and let cook until onions are transparent.
Add the celery, zucchini, broccoli and mushrooms. Cover and let cook for about 5 minutes, stirring occasionally. Add the red peppers, stir and let cook for another couple of minutes.
Once the broccoli is bright green and just tender (I had to add about 1/3 cup water to help it along), stir in the almond sauce and Swiss chard, followed by the tofu. Cover and let cook 2-3 minutes, stirring occasionally, until the Swiss chard has just started to wilt.
Serve with rice, quinoa or noodles, with a squeeze of lemon juice. YUM!