One of my favorite dishes for a simple and nourishing meal: crunchy vegetables, shredded tofu combined with tender chicken, and a creamy peanut sauce. Top it off with a whole grain for a complete and satisfying meal!
This recipe is very versatile! You can replace the chicken with shrimp, tempeh, or simply double the amount of tofu.
Ingredients
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10 mL (2 tsp) olive oil
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1 yellow onion, finely chopped
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1 clove garlic, finely chopped
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30 mL (2 tbsp) fresh ginger, finely chopped
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350 g (¾ lb) chicken breast, cubed
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454 g (1 block) extra-firm tofu, shredded
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1 bag (675 g) frozen mixed vegetables (peppers, onions, zucchini, mushrooms)
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½ eggplant, diced
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250 mL (1 cup) cabbage, shredded
For the sauce
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60 mL (¼ cup) reduced-sodium soy sauce
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60 mL (¼ cup) natural peanut butter
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15 mL (1 tbsp) maple syrup (or honey)
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2.5 ml (½ tsp) smoked paprika
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2.5 ml (½ tsp) fish sauce
Preparation
- In a large non-stick skillet (or wok) over medium-high heat, heat the oil. Add the onion, garlic and ginger, cook for 2-3 minutes.
- Add the chicken to the skillet and cook until golden brown and no longer pink inside, about 5-7 minutes.
- Meanwhile, in a small bowl, mix the sauce ingredients. Set aside.
- Fold in the shredded tofu, frozen (or fresh) vegetables, eggplant and cabbage. Continue cooking for 10 minutes, stirring regularly.
- Pour the sauce into the skillet. Reduce the heat to low and toss to coat the vegetables and protein. Simmer for 5 to 10 minutes, until sauce thickens slightly and all ingredients are well coated*.
- Serve immediately with your favourite starchy food, such as quinoa, pasta or brown rice.
Notes
Store in an airtight container for 3 days in the refrigerator or in the freezer for 3 months.
*If sauce is not thickened enough when finished cooking, mix 15 ml (1 tbsp) cornstarch with a little cold water. Add this mixture to the hot pan and stir until thickened.
