Well folks, I enjoyed doing the last food blog so much I decided to do another :) Being a stay at home lady for the time being has reignited my joy for delicious vegan cooking.
So, today we have yummy left over veggie stir fry with easy peanut sauce. I hate measuring anything, so you will find that a lot of my measurements are inexact. I feel as though measuring takes all the joy out of everyday cooking -- and I'm lazy, so please feel free to estimate ingredient amounts to your preference and tastes!
8 oz. super firm tofu - cut however you want :)
Half medium onion - chopped
Half red pepper - chopped
3-4 cloves pickled garlic (or regular garlic if you don't have any pickled)
Couple handfuls of chopped baby carrots
1 medium zucchini - quartered and chopped
Handful of your fave mushrooms - chopped
Ground ginger to taste (I used about a tablespoon)
Creamy peanut butter
Start by heating up about a tablespoon of vegetable oil in whatever skillet you have that will hold all these delicious veggies. Once the oil has heated up, toss the onion and red pepper in the pan and simmer for about 5 minutes.
In the meantime, you can mix up the peanut soy sauce...I use a dollop of peanut butter and enough soy sauce to thin the sauce to a drippy consistency.
Don't forget about the onions and red peppers on the stove! It should be time to add the tofu, carrots, and the ground ginger. Yell 'BAM!" or something when adding the ginger, for funsies.
Stir the ground ginger into all the ingredients and saute for another couple of minutes. Then, add the zucchini and mushrooms. After I add the last of the veggies, I like to put a lid over them so they cook faster and the flavors mingle nicely. Just take the lid off and stir the veggies every couple minutes until the veggies are to your desired firmness. Yum.
When the veggies are cooked to your liking, take off the lid and add the peanut soy sauce. Stir in the sauce and serve with rice.
Yum yum yum yum....