Thai Stir-Fry with Peanut Sauce

Serves 10

Ingredients

Peanut Sauce

• 1/2 cup smooth peanut butter
• 1/2 cup vegetable oil
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup water
• 1 Tbsp grated ginger
• 1 tsp salt

Stir-fry

• Vegetable oil
• 1 lb firm tofu
• 3 Tbsp toasted sesame oil
• 6 scallions, minced
• 2 Tbsp grated ginger
• 2 Tbsp minced garlic
• 4 carrots, thinly sliced
• 2 large red bell peppers, diced
• 1 lb asparagus, tough stems removed, chopped into 2-inch pieces
• 1/2 lb snow peas
• Thai basil, cilantro, or mint

Procedure

1. Make the sauce by pureeing the ingredients together.
2. Bake or air-fry the tofu. Toss with 1 cup of peanut sauce and set aside.
3. Sauté the white parts of the scallions, garlic, and ginger in 3 T sesame oil with 1/2 tsp salt on high heat.
4. After 1 minute, add carrots, peppers, scallion tops, 1/2 tsp salt.
5. After 2 minutes, add asparagus, 1/4 tsp salt, and a bit of water. Cook until the asparagus is a vibrant green and just tender.
6. Add snow peas and cook 1 or 2 minutes more.
7. Add herbs, tofu, and the remaining peanut sauce and cook until the sauce is warmed through.