Tofu “Stir Fry” with Peanut Sauce + Weekly Menu

The final day I used to be within the workplace doing my job-job in-person was March 17th — St. Patrick’s Day. After closing down the workplace indefinitely, I went straight to the grocery retailer to replenish on just a few issues and to get meals for a St. Patrick’s Day meal. Of course, that included cabbage.

Half a cabbage head remained in my fridge for just a few days and I then ran throughout this recipe. I’ll circle again to this recipe in juuuuusst a second.

I’m heading again into work-work (as in, bodily within the workplace) tomorrow. It feels bizarre. I’ve worn make-up as soon as up to now week and my eye actually rejected it, each burning and turning crimson. This COVID life has me in my day by day uniform: black leggings and an over-sized shirt of some type. Undoubtedly, and not using a bra on. Make-up has been reserved for as-needed instances, equivalent to telehealth visits with sufferers and any necessary audio + visible conferences.

It has been GLORIOUS, truthfully. I’ve gained some critical hours again in my life and I’ve used these to train and skim. Just a few TV binges, however nothing main. I definitely haven’t run out of want-to-watch reveals and sequence.

The one factor I haven’t gotten an opportunity to finish, is a scrapbook. My footage are en route from Amazon and I’ll spend some weekend and night time capturing some recollections of the previous few weeks. For me it has gone actually quick and whereas I do know life isn’t again to normal-normal, going again into work is definitely a step within the route of life as I knew it. Of course, it isn’t with out some reservations and uncertainty, in addition to some worry that I return to work within the bodily sense.

So almost 6 weeks later, and what number of instances have I cooked cabbage? SIX. That’s extra up to now few weeks than beforehand in all my years mixed. I fell in love with cabbage on St. Patrick’s Day this yr and this “stir fry” has been my favourite recipe with cabbage so far. It’s far more versatile than I believed and this vegan gem is so, so good with that peanut sauce to carry all of it collectively!

Tofu Stir Fry with Peanut Sauce


Prep time:  10 minutes

Cook time:  30 minutes

Total time:  40 minutes

Serves: 6 servings (about 1½ cups every)



Stir Fry:

  • 1 (14 oz) block further agency tofu
  • olive oil cooking spray
  • ¾ tsp salt, divided
  • black pepper, to style
  • ½ hed cabbage, cored and roughly chopped
  • 1 head broccoli, lower into florets
  • 2 Tbsp olive oil
  • 6 inexperienced onions, thinly sliced
  • 1 Tbsp sesame seeds

Peanut Sauce:

  • 1 Tbsp recent ginger, minced or grated
  • 2 garlic cloves, minced
  • ½ cup creamy peanut butter
  • ¼ cup low-sodium soy sauce
  • ¼ cup water
  • 1½ Tbsp apple cider vinegar
  • 1 tsp Sambal oelek or Sriracha
  • 2 Tbsp toasted sesame oil
  • 1 Tbsp olive oil


  1. Preheat oven to 400 levels F. Line 2 baking sheets with parchment paper; put aside.
  2. Drain water from the tofu. Cut tofu width-wise to create 2 thinner slabs of tofu. Gently layer between layered paper towels or a clear kitchen towel, gently urgent out extra water. Cut into ¾-inch cubes and prepare in a single layer on one of many ready baking sheets. Mist with olive oil cooking spray and sprinkle with ¼ teaspoon salt and pepper. Bake for 15 minutes.
  3. Meawhile, place cabbage and broccoli on the second baking sheet. Drizzle with olive oil and the remaining ½ teaspoon salt and black pepper, to style. Gently toss and prepare in a single layer.
  4. Once the tofu has baked for 15 minutes, add the sheet pan of greens, baking for 15 minutes whereas tofu bakes an extra 15 minutes.
  5. Meanwhile, put together the peanut sauce by mixing collectively all substances in a bowl or small mason jar.
  6. Combine the tofu and greens in a big bowl; drizze with peanut sauce and gently toss to coat. Sprinkle with sliced inexperienced onions and sesame seeds. Serve over steamed brown rice or noodles, if desired.*

Nutrition Information

Serving dimension: ⅙ recipe (about 1½ cups) Calories: 343 Fat: 26.7 Carbohydrates: 14.5 Sugar5.5 Sodium: 829 Fiber5.5 Protein: 14.2 Cholesterol: zero


Weekly Menu: April 26th – May 1st

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