Cooking dinner: Tofu and veggies in peanut sauce


I’ve been trying to cook a bit more lately and tried out this recipe for tofu and veggies in peanut sauce tonight. It was pretty awesome! The peanut sauce was especially tasty.

And of course, it went perfect with copious amounts of Sriracha.

We slightly modified the ingredients though and added garlic and and replaced the molasses with honey. The new recipe?


1 tablespoon peanut oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 fresh mushrooms, sliced
1 pound firm tofu, cubed
1/2 cup peanut butter
1/2 cup hot water
2 tablespoons vinegar
2 tablespoons soy sauce
1 1/2 tablespoons honey
1 tablespoon of garlic


1. Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms, garlic, and tofu for 5 minutes.

2. In a small bowl combine peanut butter, hot water, vinegar, soy sauce, and honey. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.