This is by far my favourite “meatless meal”. I know it sounds a little strange, but it is so delicious!
Credit goes to Nettie Cronish (author of “The Idiot’s Guide to Being a Vegetarian”). When I was attending chef school, I also worked at Dish Cooking Studio and Upstairs at Loblaws Cooking School, assisting chef’s in the kitchen.
Nettie taught classes at both of these venues, and through working with her, I gained an appreciation of the wonderful flavours of vegetarian and vegan cuisine.
You’ll see that the recipe calls for “arame” which is a sea vegetable (a type of seaweed). It is a good introduction to seaweed because of it’s mild taste. It is high in calcium and zinc, and has cancer fighting properties. You can findit in health food stores or well stocked grocery stores. The dish is still delicious without the arame, should you wish to leave it out.
Again, you’ll have to trust me on this one! Even a meat lover enjoys this dish.
Tofu with Leeks and Peanut Sauce
- 3 tbsp. toasted sesame oil, divided
- 2 leeks, white part, sliced and well-washed
- 1 each red and green pepper, slices
- 1 carrot, grated
- 1 tsp. minced fresh ginger
- 1/2 cup arame, soaked in 1c cold water,
- 5 mins, drained
- 1 lb firm tofu, cut into 1 inch cubes
- 3 tbsp. natural peanut butter (not sweetened)
- 2 tbsp honey
- 1 tbsp red wine vinegar
- 2 tsp tamari (you can substitute soya sauce)
- 1/4 tsp cayenne pepper
- Heat 2 tbsps sesame oil in large skillet over medium/high heat.
- Stir in leeks and peppers, stir fry for 3 minutes.
- Add carrot, ginger, and stir fry for another 2 minutes.
- Layer arame over the stir fry vegetables.
- Cover with a lid and remove from heat.
- In medium bowl, whisk together remaining sesame oil, peanut butter, honey, vinegar, tamari and cayenne pepper.
- Add tofu to sauce and toss to coat.
- Add tofu mixture to vegetables and return to heat.
- Stir fry for 3 minutes (until heated through)