Ingredients
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For the Turmeric Peanut Sauce:
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1/2 cup unsalted dry roasted peanuts (or use homemade)
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1 tablespoon coconut oil or avocado oil
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1 medium onion, minced
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1 garlic clove, minced
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1-inch piece fresh ginger, grated
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1/2 teaspoon ground cumin
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1/4 teaspoon ground coriander
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1/4 teaspoon ground turmeric
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1/4 cup water
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1/4 cup unsweetened natural peanut butter
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1 tablespoon brown rice syrup (optional)
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1 tablespoon apple cider vinegar
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Salt to taste
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Freshly chopped cilantro for serving
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For the Tofu and Veggie Mix:
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1 block extra firm tofu, drained and cubed
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1 green bell pepper, cored and sliced into thin strips
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1 red bell pepper, cored and sliced into thin strips
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1 yellow bell pepper, cored and sliced into thin strips
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1/2 cup loosely packed baby spinach leaves
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1/2 cup frozen edamame, thawed and drained
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1/2 cup sliced shiitake mushrooms
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1/4 cup snow peas, trimmed and sliced diagonally
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1/4 cup carrot matchsticks
Directions
Sub-Title: A Flavorful and Healthy Vegetarian Meal from Southeast Asia
Description: These crunchy and satisfying lettuce cups are packed with nutrient-dense ingredients like shiitake mushrooms, bell peppers, and snow peas. The tangy turmeric peanut sauce adds depth of flavor without any animal products. Serve as an appetizer or main course for a complete meal!
Ingredients:
For the Turmeric Peanut Sauce:
* 1/2 cup unsalted dry roasted peanuts (or use homemade)
* 1 tablespoon coconut oil or avocado oil
* 1 medium onion, minced
* 1 garlic clove, minced
* 1-inch piece fresh ginger, grated
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground coriander
* 1/4 teaspoon ground turmeric
* 1/4 cup water
* 1/4 cup unsweetened natural peanut butter
* 1 tablespoon brown rice syrup (optional)
* 1 tablespoon apple cider vinegar
* Salt to taste
* Freshly chopped cilantro for serving
For the Tofu and Veggie Mix:
* 1 block extra firm tofu, drained and cubed
* 1 green bell pepper, cored and sliced into thin strips
* 1 red bell pepper, cored and sliced into thin strips
* 1 yellow bell pepper, cored and sliced into thin strips
* 1/2 cup loosely packed baby spinach leaves
* 1/2 cup frozen edamame, thawed and drained
* 1/2 cup sliced shiitake mushrooms
* 1/4 cup snow peas, trimmed and sliced diagonally
* 1/4 cup carrot matchsticks
Instructions:
For the Turmeric Peanut Sauce:
1. In a food processor or high-powered blender, combine all the ingredients except the water, peanut butter, and cilantro. Process until smooth, scraping down sides as needed.
2. Add the water and process again until smooth. If necessary, add more water to achieve desired consistency.
3. Transfer the mixture to a small saucepan over low heat and stir in the peanut butter until well combined. Cook for about 2 minutes, stirring constantly. Remove from heat and let cool completely.
4. Stir in the lime juice and salt. Taste and adjust seasonings as desired. Cover and refrigerate until ready to serve.
For the Tofu and Veggie Mix:
5. To prepare the vegetables, bring a large pot of lightly salted water to boil. Blanch the green, red, and yellow bell peppers for 30 seconds each, then immediately transfer them to a bowl of ice water to stop cooking. Drain and set aside.
6. Heat a wok or large skillet over medium-high heat. Add the tofu and cook, tossing frequently, until golden brown and crisp on both sides. Remove from heat and set aside.
7. Add the snow peas to the hot pan and stir-fry for 1 minute. Add the shiitake mushrooms and carrot matchsticks, and continue stir-frying for another minute.
8. Divide the cooked noodles among four individual plates. Top each plate with a portion of the veggie mix, followed by a few spoonfuls of the turmeric peanut sauce. Garnish with additional chopped cilantro and serve immediately.
Nutrition Facts per serving:
Serving size: 1 cup
Calories: 325kcal
Protein: 12g
Total fat: 18g (Saturated fat: 1.5g)
Cholesterol: 0mg
Sodium: 650mg
Carbohydrates: 40g
Steps
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1
Done
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In a food processor or high-powered blender, combine all the ingredients except the water, peanut butter, and cilantro. Process until smooth, scraping down sides as needed. |
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2
Done
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Add the water and process again until smooth. If necessary, add more water to achieve desired consistency. |
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3
Done
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Transfer the mixture to a small saucepan over low heat and stir in the peanut butter until well combined. Cook for about 2 minutes, stirring constantly. Remove from heat and let cool completely. |
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4
Done
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Stir in the lime juice and salt. Taste and adjust seasonings as desired. Cover and refrigerate until ready to serve. |
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5
Done
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To prepare the vegetables, bring a large pot of lightly salted water to boil. Blanch the green, red, and yellow bell peppers for 30 seconds each, then immediately transfer them to a bowl of ice water to stop cooking. Drain and set aside. |
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6
Done
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Heat a wok or large skillet over medium-high heat. Add the tofu and cook, tossing frequently, until golden brown and crisp on both sides. Remove from heat and set aside. |
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7
Done
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Add the snow peas to the hot pan and stir-fry for 1 minute. Add the shiitake mushrooms and carrot matchsticks, and continue stir-frying for another minute. |
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8
Done
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Divide the cooked noodles among four individual plates. Top each plate with a portion of the veggie mix, followed by a few spoonfuls of the turmeric peanut sauce. Garnish with additional chopped cilantro and serve immediately. |
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9
Done
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1.5g) |
