Thai Peanut Stir Fry with Crispy Tofu

This Thai Peanut Stir Fry with Crispy Tofu is a low carb version of one of my restaurant favorites. The low carb noodles I used can be substituted for regular noodles, or you could plate the stir fry on top of a bed of brown rice. Unfortunately, I haven’t had good luck finding pad thai noodles in grocery stores, so I usually make my stir fry recipes with whole wheat noodles or Miracle Noodles. Note: I made this recipe to last for leftovers, so feel free to halve the recipe and sub in your favorite stir fry veggies!

Peanut Sauce Ingredients:

• 1c peanut butter natural, unsweetened

• 3 Tbsp low sodium soy sauce

• 2 Tbsp rice vinegar

• 2 tsp chili garlic sauce (more or less to taste)

• 1 Tbsp lime juice

• 4 garlic cloves minced or pressed

• 2 Tbsp ginger root grated

• 1/4c warm water

Stir Fry Ingredients:

• 1 package bamboo shoots

• 1 package (14oz) fresh stir fry veggies (this one had broccoli, carrots, snow peas)

• 2 cans water chestnuts

• 1 bell pepper

• 1 zucchini

• 1 yellow squash

• 1 yellow onion

• 4-6 cloves garlic

• 4 Tbsp sesame oil

• 2 Tbsp chili garlic sauce

• 1 Tbsp salt

• 2 Packages Fettuccine Miracle Noodles (sub egg noodles or brown rice if desired)

Crispy Tofu Ingredients:

• 2 blocks extra firm tofu

• 2 Tbsp sesame oil

• 1 Tbsp chili garlic sauce

• 3 Tbsp corn starch

• 2 tsp salt

Start by pressing the tofu. Cut each block into two long halves, place on paper towels, and cover with more paper towels. Put a book on top to press as much of the moisture out as possible. Press at least 15 minutes.

In the meantime, chop your veggies. Mix them with the sesame oil, salt, and chili garlic sauce. Let the veggies marinate in the sesame oil and chili garlic sauce while you prepare the tofu.

Preheat oven to 400 degrees. Cut tofu into small squares and add to a bowl with the sesame oil, chili garlic sauce, salt, and corn starch. Mix gently with hands to coat tofu. Spread out on a baking sheet and bake for 15 minutes. Take them out, flip them over, and bake another 20 minutes, until golden brown and crispy.

After flipping the tofu and returning to the oven, start stir frying the veggies. Warm to medium heat a little more of the oil in a large pan (or several, if you are making a big batch- I used 3 pans so all the veggies would get a good sear). Stir the veggies occasionally, letting them brown on each side before stirring.

While the veggies and tofu are cooking, mix together the peanut sauce. First combine the peanut butter and warm water in a medium bowl. Then mix in the rest of the ingredients. Add more warm water until the desired consistency reached. Rinse the Miracle Noodles and combine with stir fry veggies and saute a few more minutes. Layer veggies and noodles, crispy tofu, and peanut sauce. Enjoy!

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