Saturday, January 15, 2011

Tofu and mushrooms with peanut sauce


1 tablespoon coconut oil
1 lb extra firm tofu, drained and pressed and cut into triangles
1/2 onion coarsely chopped
1 red bell pepper coarsely chopped
7 baby bella mushrooms quartered

For the Sauce

1/2 cup chunky unsweetened peanut butter
1 cup warm water
2 tablespoons soy sauce
1/2 onion finely chopped
4 cloves minced garlic
2 tablespoons brown sugar
2 teaspoons red pepper flakes
2 teaspoons paprika
2 teaspoons curry powder

Directions: In a well seasoned cast iron skillet on medium heat the oil. Add the tofu and cook until golden.  Mix all the ingredients for the sauce together and set aside. Once your tofu is cooked well add the onions, cook until translucent. Add the bell pepper and mushrooms. continue cooking until tender, Then pour the sauce over and reduce the heat let simmer on low for about 10 minutes. Serve hot over rice.


  1. I hate mushrooms, but I love peanut sauces! I've never tried one on my own, but this seems like something I can handle.

  2. Yeah you should give it a try. It's super easy and versatile you can use any veggies you want and it would still be delicious.