Spicy Thai Peanut Stir Fry

Thai - spicy peanut Stir-fry served with Cooked rice / spaghetti / rice noodles.

Ingredients 

1 cup carrots - 1” long pieces

1 cup bell peppers - 1” long pieces

1 cup fresh green beans - 1” long pieces

1 cup Baby bell peppers -1” long pieces 

2 cups Organic Extra firm tofu 

1 Serrano pepper

Sesame oil - 2 tbsp + 1 tbsp

2 tbsp fresh cilantro 

Cooked rice / spaghetti / rice noodles 

For the paste 

2/3 cup peanut butter 

1 cup warm water 

1/4 cup soy sauce 

2 inches ginger - diced 

Sesame oil 1 tbsp 

Chili paste (sambal) I use one without garlic 

1. Grind all the paste ingredients into a smooth paste. 
2. Boil enough water with salt water to blanch all the diced vegetables. Strain and keep aside. 
3. In a large sauté pan, heat the 2 tablespoons of sesame oil, and sauté the tofu.
4. Once golden brown, remove from pan keep aside.
5. In the same pan, add 1 tablespoon sesame oil and on high flame sauté the vegetables for just 2 minutes.
6. Add the paste, and the tofu. Cook on high flame for 2 mins. 
7. Garnish with fresh cilantro. 
8. Serve with hot rice or rice noodles. 
9. If you are using spaghetti, toss the spaghetti in with the stir fry, so the sauce can coat the spaghetti. 

If you are serving with rice, cook the rice a little ahead so that you can serve as soon as the dish is ready.