Thai Fling
Embark on a flavorful journey with "Thai Fling," a vibrant stir-fry recipe packed with color, texture, and bold Thai-inspired flavors. Featuring crispy golden tofu, a medley of fresh vegetables like red bell peppers, broccoli, carrots, and snow peas, and a rich, velvety peanut sauce made with soy sauce, lime juice, and a hint of sriracha for spice, this dish is a feast for both the eyes and the palate. Perfectly balanced with sweet, tangy, and savory notes, this quick and easy recipe comes together in just 35 minutes, making it an ideal weeknight dinner. Garnished with fragrant cilantro and crunchy roasted peanuts, and served over fluffy jasmine rice, Thai Fling is a nutritious and satisfying meal that will transport your taste buds straight to Thailand. Perfect for vegetarians and customizable for spice lovers, it’s a must-try for fans of fresh, Asian-inspired cuisine.
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons vegetable oil
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 medium carrot
- 1 cup snow peas
- 3 cloves garlic cloves
- 3 tablespoons peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 teaspoon sriracha
- 4 tablespoons water
- 2 tablespoons cilantro
- 2 tablespoons roasted peanuts
- 3 cups cooked jasmine rice
Instructions
Drain the tofu and press it for 10-15 minutes to remove excess moisture. Cut into 1-inch cubes.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 7-8 minutes. Remove the tofu from the pan and set aside.
While the tofu cooks, prepare the vegetables: slice the red bell pepper into thin strips, cut the broccoli into small florets, julienne the carrot, and trim the snow peas. Mince the garlic cloves.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, sriracha, and water until smooth. Adjust seasoning to taste and set the peanut sauce aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the broccoli, carrot, and red bell pepper to the skillet. Stir-fry for 3-4 minutes, then add the snow peas and cook for an additional 1-2 minutes until the vegetables are tender-crisp.
Return the cooked tofu to the skillet and pour the peanut sauce over the mixture. Toss everything together until evenly coated in the sauce.
Cook for another 2 minutes to warm through and allow the flavors to meld.
Remove from heat and garnish with chopped cilantro and roasted peanuts.
Serve the Thai Fling over a bed of steamed jasmine rice. Enjoy!
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 238.4 g | 87% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 34.2 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 914 mg | 70% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
