Thai Style Peanut, Mushroom and Tofu Stir-Fry

photo-485Happy hump day! Hard to believe the week is already half over! Continuing with some healthy, clean eating of 2014 I started the week off with this super easy, delicious and vegan meal! This dish single handedly turned me into a tofu lover. Back in the day you couldn’t pay me to eat the stuff but pairing it with spicy peanut dressing, crispy snap peas and water chestnuts… changes everything!

This stir-fry is also so easy and quick to prepare, dinner is ready in 20 minutes! It was the perfect dish to serve for guests that came over to watch the season premier of the bachelor (don’t judge, its my guilty pleasure) because I barely spent anytime in the kitchen!

Serve this dish over brown rice, quinoa or glass noodles and you’ve got a perfect weeknight or Meatless Monday dish!

Ingredients:

  • 1/4 cup creamy peanut butter
  • 2 Tablespoons soy sauce
  • 2 Tablespoons lime juice
  • 1/3 cup water
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch
  • 1 teaspoon chili garlic paste or Sriracha (you can add more or less depending on how spicy you like it)
  • 12 oz oyster mushrooms or 8oz baby bella mushrooms, sliced
  • 1/2 lb (1 bag) snow peas or snap peas, trimmed
  • 8 oz (1 small can) canned sliced water chestnuts, rinsed and drained
  • 1 lb extra firm tofu, drained and cut into 1/2-inch cubes
  • cilantro for garnish

Directions:

  1. In a small bowl, whisk together peanut butter, soy sauce and lime juice until smooth. Add the water, sesame oil, cornstarch and chili paste and whisk until blended. Set aside.
  2. Coat a nonstick wok or large nonstick frying pan with cooking spray or sesame oil and heat over high heat. Add mushrooms and stir-fry until lightly browned (about 4 minutes). Add peas and saute another 3-4 minutes until bright green and tender-crispy.
  3. Add peanut butter sauce, water chestnuts and tofu and stir until the sauce thickens and coats everything. Cover and let simmer on low for 3-5 minutes.
  4. Serve over brown rice or other grain and garnish with cilantro. Enjoy!

From Mrs. Hardy’s Kitchen… Spicy Peanut & Chicken Soba Noodles

photo-263My apologies for the long absence and lack of posts- June was kind of a busy month for me. I traded my ski boots and apron for cowboy boots and wedding dress. Yes, I got married! It was a beautiful day surrounded by friends and family. Now that the craziness is over and I have lots of new kitchen gadgets… I’m back at it! photo-262We are in the middle of a horrible heat wave here in the mountains, which means my desire to be anywhere near a stove or hot flame is nonexistent. That is why this chilled soba noodle salad is perfect for a hot & humid summer night! This also makes great leftovers for lunch or is perfect for beach picnics and mountain side concerts! Enjoy!

Spicy Peanut & Chicken Soba Noodle Salad (Click for printer friendly version)

Recipe By Ski Boots in the Kitchen (Serves 4-6)

  • 1 rotisserie chicken, meat removed from the bones and shredded (I do this with my hands, its easier)
  • 1 large bell pepper or 8 mini sweet peppers like the ones above, chopped
  • 1/2 a large English cucumber, chopped
  • 1/2 a package buckwheat soba noodles
  • 2-3 Tablespoons chopped cilantro
  • 3 tablespoons peanut oil
  • Green onions for garnish
  • Raw peanuts for garnish, chopped
  • Salt and Pepper to taste

Spicy Peanut Sauce

  • 1/4 cup creamy peanut butter
  • 1/4 cup rice vinegar or white wine vinegar
  • 2-3 teaspoons Sriracha (you can add more or less depending on your spice tolerance)
  • 2 tablespoons soy sauce
  • Juice from 1/2 a lime
  • Salt and Pepper

Directions

  1. Chop the peppers, cucumbers and cilantro, set aside.
  2. Pull chicken from the bone and allow to cool on a plate while the water for the soba noodles is coming to a boil.
  3. Cook soba noodles according to the directions on the package (Don’t over cook them! they cook very fast!)
  4. While soba noodles are cooking, in a small bowl, whisk together all the ingredients for the spicy peanut sauce. If the sauce seems too pasty and thick, add a little water and continue mixing to thin it out (it should be the consistency of a creamy salad dressing)
  5. When the noodles are done cooking, drain them and rinse them under cold water. Transfer the noodles to a large bowl and toss with peanut oil immediately to avoid them from sticking together.
  6. Add chicken, veggies, cilantro, peanut sauce and toss together. Season with salt and pepper to taste. Cover and refrigerate or serve immediately.
  7. Garnish with green onions and chopped peanuts.

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