Spring Stir Fry with Peanut Sauce and Thai Basil

Tofu, Asparagus and Homemade Peanut Sauce!


  • Ingredients (Peanut Sauce)
  • 1/4 smooth, natural peanut butter
  • 1/4 cup of toasted sesame oil
  • 1/4 light brown sugar, packed
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons water
  • 1/2 tablespoon fresh grated ginger
  • 1/2 teaspoon of salt
  • Ingredients (Stir-fry)
  • vegetable oil for frying
  • 1 container of firm tofu, sliced 1/2" thick and brushed with soy sauce
  • 1 tablespoon toasted sesame oil
  • 3 scallions, white parts minced and green tops cut 2" on the diagonal
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon minced garlic
  • 2 medium carrots, julienned
  • 1 large red pepper, cut into strips and then inch-sized pieces
  • 1/2 asparagus, tough stalks removed than sliced into 2" pieces
  • 1 bunch of fresh spinach, chopped
  • 20 basil leaves, bundled and thinly sliced


Directions (peanut sauce)
Puree all ingredients in a blender until smooth. Set aside

Directions (Stir-fry)
Pour a thin layer of oil in a nonstick skillet and heat until almost smoking. Fry the tofu until golden, about 4 minutes per side. Drain on paper towels and sprinkle lightly with salt and pepper. When cool, cut into pieces and toss with ¼ cup of peanut sauce. Set aside.
Heat the sesame oil in a large sauté pan over high heat. Stir in minced scallions, ginger, garlic and ¼ teaspoon of salt. Cook for 1 minute, stirring occasionally. Lower the heat to medium-high and add the carrots, peppers, scallion tops, and ¼ teaspoon of salt. Cook for 2 minutes. Add the asparagus and a little water. Cook until they turn green, then add the spinach. Add it in batches if you have to, it will cook down. When the spinach is wilted, add the remaining peanut sauce, the basil and the tofu. Cook until the tofu is heated through.


Everyday Greens by Annie Somerville