Sometimes even cavemen like us need a little break from meat. There, we said it. Using a pleasant mix of some of our CSA’s last veggies for the season we threw together this flavorful stir fry. Thomas’ spicy peanut sauce brings all our favorite Asian-inspirations to the party.
Equipment Needed: Wok or Large Frying Pan, Wooden Spoon, 3 QT Pot, Colander, Chef’s Knife, Cutting Board, Rolling Pin, Paper Towels
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Gewurztraminer, Fruitier Chardonnays, Pinot Noir, Riesling
Suggested Beer Pairing: Sapporo, Pilsner, Light Lager
- 1 small onion ($0.99/lb)
- 1 red pepper ($2.99/lb)
- 4 cloves garlic ($2.99/lb)
- 2 heads of broccoli ($2.99/lb)
- 3 bunches of baby bok choy ($2.49/lb)
- 1 package of extra firm tofu ($2.39/14 oz package)
- 1/4 C dry roasted peanuts ($3.49/12 oz jar)
- 2 C brown rice ($3/2 lbs)
- 4 C water (free)
- 1/4 C peanut butter ($3.59/16 oz jar)
- 1/4 C soy sauce ($2.49/10 oz)
- 1/4 C hoisin sauce ($2.50/7 oz)
- 1/4 C rice wine vinegar ($2.79/12 oz)
- 3 TBSP sriracha ($3.69/17 oz)
- 3 TBSP chili oil ($3.29/6 oz)
- 3 TBSP sesame oil ($3.29/6 oz)
- Pour the rice and water into your pot and put it over medium heat. Keep an eye on this and stir constantly until the water is fully absorbed. This should take around 20 minutes.
- While the rice is cooking you should prep and cook the rest of your ingredients. Line the colander with paper towels and put your tofu in to drip dry a bit. You’ll want to drain as much of the moisture out of the brick as possible so it stays firm even after its cooked.
- While your rice is cooking rinse all of your veggies. Cut the onion and pepper into quarters, then into thin slices (about 1/8th of an inch). Mince the garlic.
- Cut the bok choy in half, and then again into 1/2 inch slices.
- Chop the stems off the broccoli and cut the florets into bite-sized pieces.
- Remove the tofu from the colander and wrap it in fresh paper towels. Squeeze out any excess moisture and continue the process until you’ve gotten as much out as you can without crumbling it. Cut it into 1/4 inch cubes and set aside.
- Place the wok over medium high heat and coat the bottom with olive oil. Add the veggies all at once with a big pinch of salt and pepper and stir constantly for about 5 minutes until things start to get tender.
- This is where it gets experimental. Add all of the rest of the ingredients (except the peanuts) in the amounts indicated and stir it all together. Toss in the rice and tofu and mix the whole batch once again. Reduce the heat to low and let things meld a bit.
- Spread the peanuts in a single layer across your cutting board and use the rolling pin to crush them up. If you don’t have a rolling pin you can use a heavy can or pint glass.
- Toss the peanuts in the stir fry and give it a taste. Adjust the sauce ingredients to your liking and go to town.