Stir-Fried Tofu & Vegetables with Spicy Sesame-Peanut Sauce

Stir-Fried Tofu & Vegetables

with Spicy Sesame-Peanut Sauce

35 MIN
+$6.99/serving 2 Servings
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  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
  • with Shrimp
    includes 10 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    This hearty stir-fry combines bites of soy-marinated tofu and crisp vegetables with a vibrant sauce made with peanut butter spread, sesame oil, honey, and sambal oelek for savory flavor and a layer of subtle heat in every bite.

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    • Nutrition
      PER SERVING
    • Calories
      690 Cals (est.)
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    ingredients
    Stir-Fried Tofu & Vegetables with Spicy Sesame-Peanut Sauce
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Brown Rice
    • 2 Tbsps Smooth Peanut Butter Spread
    • 1 Piece Ginger
    • 6 oz Carrots
    • 1 Tbsp Sesame Oil
    • 1 Tbsp Sambal Oelek
    • 2 cloves Garlic
    • 1 Tbsp Soy Sauce
    • 3 Tbsps Roasted Peanuts
    • 2 tsps Honey
    • ½ lb Broccoli
    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the remaining ingredients & make the sauce
    2 Prepare the remaining ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the peanuts. To make the sauce, in a bowl, whisk together the peanut butter spread, sesame oil, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Marinate & cook the shrimp
    3 Marinate & cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Place in a large bowl. Add the soy sauce; stir to coat. Set aside to marinate at least 5 minutes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Carefully add the marinated shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

    Start the stir-fry
    4 Start the stir-fry

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

    Finish the stir-fry & serve your dish
    5 Finish the stir-fry & serve your dish

    To the pan, add the cooked shrimp and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry. Garnish with the chopped peanuts. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Remove the honey from the refrigerator to bring to room temperature. In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the remaining ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Peel the carrots; thinly slice on an angle. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the peanuts. To make the sauce, in a bowl, whisk together the peanut butter spread, sesame oil, honey (kneading the packet before opening), 1/4 cup of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

    Prepare the remaining ingredients & make the sauce
    Marinate & cook the shrimp
    3 Marinate & cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Place in a large bowl. Add the soy sauce; stir to coat. Set aside to marinate at least 5 minutes. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Carefully add the marinated shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

    4 Start the stir-fry

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots and broccoli florets in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add 1/4 cup water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is slightly softened and the water has cooked off. Add the chopped garlic and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

    Start the stir-fry
    Finish the stir-fry & serve your dish
    5 Finish the stir-fry & serve your dish

    To the pan, add the cooked shrimp and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until coated and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished stir-fry. Garnish with the chopped peanuts. Enjoy!

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