Wednesday, July 8, 2009

Peanut Butter Stir-Fry

This is my easy meal that I make when I want an actual meal but don't want to work very hard. I also consider it a good recipe to have if you're a vegan house guest in a non-vegan home, and you end up in a situation where it's acceptable or expected that you make dinner. You don't have to ask for any special ingredients. You just say, "Alright, do you have peanut butter, soy sauce, rice, and some vegetables?" because those are the only really necessary ingredients.

  • water (okay, I mean besides water)
  • 1 cup rice
  • peanut oil (or just vegetable or canola oil, whatever)
  • 1 clove garlic
  • 1/2 pound tofu, sliced into thin triangles
  • 1/4 cup peanut butter
  • 2 teaspoons soy sauce
  • 1-2 tablespoons chives, chopped
  • a handful each of onions, carrots, green peppers, mushrooms, and/or whatever other vegetable you want, chopped
  • salt and pepper and maybe some hot sauce to taste


  1. Start the rice.
  2. Coat a medium-large pan in the oil and put it on medium heat. Crush the clove of garlic with the side of your knife and slosh it around a little in the oil. (Alternately, you could mince it and put it in with the vegetables later, but I find this trick easier--"bruising," they call it).
  3. Fry the tofu for about 3 minutes a side, so that they're just golden. (Since you've already got some protein in the peanut butter, you can totally leave out the tofu if you feel like it).
  4. While the tofu is frying, put the peanut butter in a bowl and add 1/4 cup of water, and mash it with a fork until it's a nice creamy texture. Mix in the soy sauce and chives (chives, again, aren't really necessary, just delicious. I actually use green onions more often).
  5. Take the tofu off of the pan and replace it with the vegetables. Throw in the salt and pepper, plus some hot sauce if you want. Stir-fry the vegetables until they're slightly browned, or however you like.
  6. Throw the vegetables, tofu, and peanut butter sauce into the rice and mix it together, gently enough so as to leave the tofu more or less in tact.

I have this as leftovers all the time. Leftovers of this will be my dinner in about an hour. I am not unhappy about this.