This 30 minute peanut stir-fry is an easy and delicious dinner option. Filled with protein, healthy fats, complex carbs, and fiber, this is healthier than any takeout option you could get. Plus, it’s versatile to fit an dietary needs.
Do you guys have any restaurants your neighborhood is known for?
I don’t have any in San Diego, because most of the places are chain restaurants (think Chipotle or McDonalds). Not that that’s a bad thing or anything- in fact, sometimes it’s nice knowing what I’m going to get when I go to a restaurant. However, there aren’t any small, hole in the wall restaurants around me that make me go “wow, I’m going to miss this when I leave”.
When I lived in Connecticut, our town was known for two things: the gigantic Walmart and the family owned Chinese restaurant next door. Yeah, I didn’t live in the biggest town. There was one school in the district, and you learned everyone’s name after a year. Anyways, that Chinese restaurant is HANDS DOWN the best Chinese restaurant I’ve ever been too, and that’s including the places I ate at when I went to China.
The interior wasn’t that exciting- white walls, menu’s plastered all around, newspaper clippings- but the food was to die for. I always ordered the spicy chicken, beef and broccoli, and noodles for myself (I’ve never been into this whole “sharing concept”) and devoured it with glee. The owners always snuck extra fortune cookies in my bag, because they knew how much I loved them. It’s the little things, people.
That restaurant is where my love of Asian food comes from. Sure, I took a little break after my trip to China (about a year, in fact), but since I’ve brought the cuisine into my life again, I can’t stop. They food is so simple to make, and simple is best. That’s why I love today’s recipe- it’s easy as pie!
The basis of this is pretty simple- vegetables. You can add any protein you want (I went with tofu for me, and since my tennis coach wanted a bowl, I gave him shrimp), and when you serve it with brown rice, it makes for the perfect dinner. It’s full of flavor, healthy fats, plant based protein, and is vegan & gluten free! It takes 30 minutes to make and tastes absolutely delicious.
If you make this dish, don’t forget to send me a photo on Instagram @tennishealthfitness.
- 2 tbsp creamy, unsalted peanut butter
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- ½ tsp ginger
- ¼ tsp sea salt
- 1 tsp coconut sugar
- 3 tbsp water
- 1 head broccoli (or 6 spears broccolini)
- 1 bell pepper, sliced
- 3 cups mushrooms, sliced
- 1 tbsp sesame oil
- 12 oz firm tofu*
- For serving:
- Brown rice (or cauliflower rice)
- Sesame seeds
- Chopped peanuts
- To make your tofu, pre-heat your oven to 450 degrees. Press your tofu to get rid of the excess liquid. Cut into cubes and roast for 25 minutes, until crispy (if using shrimp or any other protein, disregard this step). Once crispy, remove from oven.
- Pre-heat your pan to a medium heat, and melt the sesame oil. Cut your vegetables up, and cook on the pan for 15-20 minutes, until tender. Set aside in a separate bowl.
- Once the tofu is done (or any other protein), marinade it with the sauce for 5 minutes. Once that time has passed, pour onto the hot skillet and cook for 10 minutes, until extra crispy.
- Once done, remove and divide evenly. Serve with brown rice, garnish with your sesame seeds and peanuts, and enjoy.
Never Miss a Recipe!
Subscribe for recipe updates, bonus content, and more goods!