This year for the Christmas holidays, my fiance and I packed our bags and met my sister, her boyfriend, my mom and her boyfriend at my uncle’s floating home in Vancouver.
With only two bedrooms and seven people, it was almost as chaotic as a Christmas with the McCallister family in Home Alone. But it was worth it. As boats bobbed outside in the rainy, cloudy Vancouver weather, we stayed warm by playing poker, chatting and cooking.
Mealtime meant catering to a vegan, a vegetarian, a pescitarian, a celiac and two meat-eaters.
This Peanuty Tofu Stir-Fry is vegan and gluten-free. The sauce is one that my fiance makes at least once a week, and I never get tired of it – it’s that good.
Ingredients (serves 4)
3 carrots, peeled and chopped
1 red pepper, chopped
1 clove garlic, minced
1 yellow onion, chopped
2 zucchinis, chopped
1 cup mushrooms, chopped
Salt and pepper, to taste
1 block extra-firm tofu, chopped
1 package of gluten-free rice noodles
1/2 cup natural peanut butter
4 tbsp tamari (soy sauce)
2 tbsp fersh lemon juice
1.5 tbsp freshly grated ginger
2 tbsp maple syrup
3 cloves garlic
1 tbsp siracha (hot sauce)
Warm water (for desired consistancy)
In a saucepan on medium to high, heat olive oil. Add tofu and let cook until lightly browned. When brown, set aside in a bowl and drizzle with a tbsp of tamari. Use the same saucepan to saute the vegetables. While veggies are cooking, make the sauce in a separate bowl.
Add the rice noodles to a pot of boiling water. While they are cooking, add the tofu and sauce to the veggies to combine, and turn heat down to low. Drain rice noodles, add to the mixture and plate.
-Katharine Watts, Associate Web Editor