Thai Chili Peanut Butter Stirfry

I love Thai food and peanut butter. I'm currently testing a low carb diet, so I figured this recipe would be filling and tasty even if I omitted rice or rice noodles. Peanut butter is not low in fat and there is also about 3, 3.5 g of carbs per 1 tbsp of peanut butter, so just keep that in mind if you are counting your carb intake. I am not claiming this recipe is low-carb, but it's certainly better off than pasta, pizza, potatoes, noodles or rice stirfrys.

This recipe is SPICY for the average spicy food eater. If you don't handle spice well, please reduce the quantity of chili used.

Ingredients 
 
1/2 broccoli head
1 red pepper
3-4 mushrooms
1/4 white onion
1/2 pack of firm tofu
1 teaspoon oil (vegetable, coconut)

Sauce:
4 tablespoons peanutbutter
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 teaspoons lime juice
1 tablespoon Thai chilli sauce
1/2 cup warm water
1/2 teaspoon chilli powder
1 teaspoon chilli flakes
1/4 teaspoon garlic powder
1/4 teaspoon ginger powder

Yield: 2-3 servings

Directions

1. Cube tofu in 1/2 inch square cubes. Slice vegetables into stirfry size and heat up oil in a wok or a large pan.

2. In a separate bowl, mix all wet ingredients for the sauce first, and pour the hot water last. Then add the rest of the spices.

3. Saute tofu cubes first until golden brown, then add vegetables and stirfry on medium heat for 5 minutes or so until tender but not over cooked.

4. Add chilli peanut sauce over vegetables and cook on low heat for another few minutes so the flavour gets absorbed. Serve warm.


Feel free to change up vegetables in the recipe with whatever you like or you think goes well with peanut butter. Do you have any favourite chilli peanut recipes or peanut satay?