Tofu and Vegetables with Lower-Fat Thai Peanut Sauce

Name: Tofu and Vegetables with Lower-Fat Thai Peanut Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 Tbsp agave nectar; 12 basil leaves (or to taste); 454 grams broccoli; 2 carrots; 1 teaspoon Asian chili sauce (start with less and add more as needed); 0 teaspoons coconut extract (or use lite coconut milk instead of soymilk & extract); 4 Tbsps natural creamy peanut butter; 397 grams extra-firm tofu; 1 teaspoon lime juice; 1 Tbsp soy sauce; 59 milliliters soymilk (or other non-dairy milk); 118 milliliters vegetable broth; 2 mediums zucchini

Tofu and Vegetables with Lower-Fat Thai Peanut Sauce might be A mixture of zucchini, basil leaves, vegetable broth, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the extra firm tofu you could follow this main course with the Vegan Soft Sugar Cookies as a dessert. It is a reasonably priced recipe for fans of Asian food. It is a good option if you're following a gluten free and vegan diet. fatfreevegan.com. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Cut the tofu into about 8 slices; then cut each slice into 4 triangles.

Ingredients you will need

Tofu

Combine about 1 tablespoon soy sauce with 1 tablespoon vegetable broth, dip the tofu in it, coating all sides with marinade, and allow to soak while you preheat the oven to 400F. When the oven is hot, put the tofu triangles onto a non-stick baking sheet or silicone mat and bake for 15 minutes; turn the tofu over and bake for another 15 minutes.

Ingredients you will need

Vegetable Broth

Soy Sauce

Marinade

Tofu

Dip

Equipment you will use

Baking Sheet

Oven

Remove from oven. While the tofu is baking, prepare the vegetables and sauce. Slice the carrots on the diagonal, halve the zucchini lengthwise and cut into half-moons. Chop the broccoli into medium-sized florets. (Other vegetables may be used; aim for about 2-3 pounds total.)

Ingredients you will need

Vegetable

Broccoli

Zucchini

Carrot

Sauce

Tofu

Equipment you will use

Oven

Place the vegetables into a large steamer and steam until tender-crisp. (Actually, stop just a little before you think they’re done; they will continue to cook in the residual heat.) During the last minute of steaming, toss the basil leaves on top of the vegetables and steam just long enough to wilt. To make the sauce, heat the peanut butter in a small saucepan over medium heat.

Ingredients you will need

Peanut Butter

Fresh Basil

Vegetable

Sauce

Equipment you will use

Sauce Pan

Whisk in 1/2 cup vegetable broth.

Ingredients you will need

Vegetable Broth

Equipment you will use

Whisk

Add the soymilk, coconut extract, soy sauce, chili sauce, and agave nectar, and heat until bubbly. If the mixture seems too thick, add a little more vegetable broth.

Ingredients you will need

Coconut Extract

Vegetable Broth

Agave

Chili Sauce

Soy Sauce

Soymilk

Add the lime juice just before removing from the heat and serving. To assemble, place 1/4 of the vegetables on each plate. Top with 1/4 of the tofu and drizzle with 1/4 of the sauce.

Ingredients you will need

Lime Juice

Vegetable

Sauce

Tofu

Garnish with fresh Thai basil if desired.

Ingredients you will need

Thai Basil

Equipment

Ingredients

Servings:

1Tbsp

agave nectar 12

basil leaves (or to taste)454grams

broccoli 2

carrots 1teaspoon

Asian chili sauce (start with less and add more as needed)0teaspoons

coconut extract (or use lite coconut milk instead of soymilk & extract)4Tbsps

natural creamy peanut butter 397grams

extra-firm tofu 1teaspoon

lime juice 1Tbsp

soy sauce 59milliliters

soymilk (or other non-dairy milk)118milliliters

vegetable broth 2mediums

zucchini

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Gabrielskloof Chenin Blanc. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.