Peanut Ginger Tofu

Peanut ginger tofu!


This recipe was given to me by an amazing woman, Ashley Gilbreath. Thanks for the recipe! I know the vegetarians will appreciate it because I'm always cooking meat meat and more meat!

This dish is inspired by a breakfast I had at a restaurant called Penny Cluse Café in Burlington, Vermont. It is one of my favorite things to make, and if you like peanut butter, you’ll like this a lottttt!

What you need:
-Vegetables (I like to use broccoli, snow or sugar snap peas, red onion, and
mushrooms)
-4 cups peanut butter
-can of coconut cream
-honey or agave nectar
-3 cloves garlic, chopped
-medium ginger, chopped
-4 tablespoons sesame seed oil
-400 grams tofu or meat or whatevahhh
-herbs like marjoram and oregano
-lemon juice

Heat frying pan and add sesame seed oil and tofu. Cook until golden brown and then
add veggies. Cook veggies and add garlic and ginger. Sprinkle on herbs and lemon
juice. When veggies are done, add peanut butter and stir until it liquefies a bit.
Slowly add coconut cream and stir, probably about ¾ of a can. Add honey or agave
nectar to taste, it depends how sweet you like it. And it’s done! Serve over rice or
rice noodles.