Prepare steamed brown rice to serve as a simple backdrop for the plentiful flavors in this spicy Asian-inspired dish. If you think you'd like it even hotter, try adding more crushed red pepper.
- 3 tablespoons tamari
- 1/2 cup water
- 3 tablespoons pure maple syrup
- 1 1/2 tablespoons toasted sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 3/4 teaspoon crushed red pepper
- 1/2 teaspoon fine sea salt
- 1 (14-ounce) container extra-firm tofu, drained and cut into 3/4-inch cubes
- 2 tablespoons coconut oil
- 1 yellow onion, cut into 1-inch dice
- 1/2 head broccoli, trimmed into large florets
- 1 red bell pepper, cut into 3/4-inch dice
- 1 large carrot, peeled and cut into thick half-moons
- 5 ounces sugar snap peas, trimmed
- 1 1/2 tablespoons arrowroot, dissolved in 3 tablespoons water
- 1/2 cup shelled roasted peanuts
- Cooked Short-Grain Brown Rice
Tofu: Whisk the tamari, water, maple syrup, sesame oil, garlic, ginger, chili powder, paprika, crushed red pepper, and salt in a shallow casserole dish to blend. Add the tofu cubes and toss gently to coat. Let marinate for at least 30 minutes at room temperature, or cover and refrigerate up to overnight.
Stir-Fry: Heat the coconut oil in a large, heavy wok or saute pan over medium-high heat. Add the onion, broccoli, bell pepper, carrot, and snap peas to the wok and stir-fry until the vegetables are crisp-tender, about 2 minutes. Stir in the tofu and its marinade. Drizzle the arrowroot mixture over the tofu mixture and stir-fry until the sauce simmers and thickens slightly and the tofu is heated through, about 3 minutes. Stir in 1/4 cup of the peanuts.
To Serve: Transfer the stir-fry to a platter and sprinkle with the remaining 1/4 cup peanuts. Serve with the rice.
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