View source for Vegetable stir fry with peanut sauce

[[Category:Course:Entree]]
[[Category:Cuisine:Thai]]
[[Category:Base:Vegetables]]
[[Category:Prep:Stovetop]]
[[Category:Dietary:Vegan]]
[[Category:Dietary:Gluten_free]]

==Ingredients==
* 1 tbsp vegetable oil
* 1 tsp sesame oil
* 1 package cubed super firm tofu, drained, or 8 oz. extra firm tofu cut into 1/2″ cubes
* 8 oz. fresh mushrooms
* 1 red bell pepper, sliced
* 1 cup sugar snap peas
* 2 medium carrots, sliced
* [[Peanut sauce]]

==Directions==
Prepare the sauce according to its recipe page.

Put prepared vegetables in a casserole dish with 2 tbsp water. Cover and microwave on high power for 5 minutes, then on 50% power for 5 minutes more. While the vegetables are cooking, heat vegetable oil and sesame oil in a pan and add the tofu cubes, stirring occasionally to brown them on all sides. When the vegetables are done, drain off any excess water and add them to the pan. Cook over medium-high heat for 2-3 minutes, then add the prepared sauce and heat through. You can thin the sauce out with water in the pan if it seems too thick. Serve over rice.

If you like more heat, add cayenne pepper powder, sriracha, or Thai chili flakes.

==Nutrition Info==
One quarter of this recipe served over 1 cup of cooked rice provides 650 Calories.