The spicy filling is versatile, and can be used in lettuce wraps, or served over brown rice. Substitute shelled edamame, or white beans, for tofu if desired.
I stir-fry in batches because you want the veggies and tofu to have room in the skillet or wok. Unless you have a very large wok over very high heat, it is easy to overload your skillet or wok, and then everything cooks in the juices and you lose the effects of stir-frying.
Other notes: Coconut aminos are a substitute for soy sauce, I buy this at Trader Joe's, but you could probably find in most healthy foods markets. Tamari is a good substitute. Grapeseed oil is best for high heat cooking. Also, I love Hodo organic firm tofu, taste and texture are great and no need to press; If you use a tofu that is not as firm you should drain it and press between weighted, cloth covered cutting boards prior to using.
INGREDIENTS
approx 3-4 T. grapeseed oil
approx 2 t. toasted sesame oil
2 T. coconut aminos (or tamari)
2 cloves garlic, minced
3 t. grated fresh ginger (or 3 cubes of frozen ginger)
chili paste (or chopped dried chilies)
1 c peanuts, coarsely chopped
1 large zucchini, diced
1 large red, yellow, or green pepper, seeded and diced
1 pint mushrooms, chopped (any type of mushrooms)
1-10 oz package firm tofu, diced (drained and pressed, if needed)
2 heads of butter lettuce, cored and leaves layered into cup-like stacks
Sauce:
2 T. unsweetened peanut butter
1-2 T. sriracha (or more to taste)
2 T. coconut aminos or tamari
1 T. coconut cream (or coconut milk)
1 t. toasted sesame oil
1 t. grated fresh ginger (or 1 cube frozen ginger)
Garnish:
chopped peanuts
chopped cilantro
sriracha and/or chili paste (if desired)
METHOD:
In a wok or large skillet over high heat, add 1-2 T. grapeseed oil and dash of sesame oil, then add the tofu along with some of each of the ginger, garlic, chili paste, and coconut aminos. Stir fry the tofu. Repeat this process in batches (as needed) for the vegetables, adding peanuts to each veggie batch as well. Once all are cooked, combine the tofu and vegetable/peanut mixture in the skillet. Whisk together the sauce ingredients, then pour over all, stir fry all together for 1-2 min. Serve in lettuce cups, top with garnishes if desired, and enjoy! Serves 4-6.
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