Enjoy the flavors of Southeast Asia with this spicy and veggie centric Indonesian Tofu Stir Fry.
Start by sauteeing cubes of extra firm tofu until golden brown, then add in crunchy carrots and celery and stir fry with fresh garlic. While the veggies are cooking combine the peanut butter with the soy sauce, sriracha, ginger and a squeeze of fresh lime. Then pour this creamy sauce over the stir fry and simmer for a few minutes, allowing the flavors to come together.
Serve with a scoop of rice and fresh cilantro, scallions, and lime, letting this dish transport you to the islands of Indonesia tonight for dinner.
Indonesian Tofu Stir Fry
- 18 oz extra firm tofu
- 2 c carrots
- 2 c celery
- 1 clove garlic
- ½ tbsp ground ginger
- 1 tbsp low sodium soy sauce
- ½ tsp sriracha sauce
- ½ tbsp creamy peanut butter
- 1/3 c jasmine rice
- ½ c cilantro
- ¼ c scallions
- 1 lime
- ¼ tbsp olive oil
- Drain and press the water out of the tofu and cut into small cubes. Sautée the tofu in a pan over medium heat with a sprinkle of salt and pepper and a drizzle of olive oil for 10 minutes, until the tofu is browned up then take out of the pan and set aside.
- Prep and chop the vegetables. Cook the rice by bringing the rice, a 2:1 ratio of water and a pinch of salt to a boil. Turn down to low and cook for 15 minutes.
- After the tofu is done, sautée the celery, carrots, garlic and a sprinkle of salt and pepper for 5 minutes, until the vegetables are slightly al dente. While the vegetables are cooking make the sauce by combining the peanut butter, soy sauce, sriracha, ginger and a squeeze of fresh lime.
- Next, add the cooked tofu back into the pan and pour the sauce over the tofu and vegetables and sautée for a few minutes to heat up.
- Plate the stir fry with a scoop of rice and top with cilantro, scallions, and fresh lime.
- Calories – 522 Calories
- Protein – 36 grams
- Carbohydrates – 53 grams
- Fat – 19 grams
- Nutrition Note – this meal was specifically designed and developed to promote a healthy weight with balanced macronutrients (28% protein, 40% carbs and 32% fat)