Spicy Almond Tofu Stir-Fry

I probably make a stir-fry dish at least twice a month.  It is my go-to weeknight meal because I always have some vegetables and protein on hand.  I typically whisk together a soy sauce-based sauce to tie the entire dish together but this week, I decided to try something different.  I was really craving a good Thai-style peanut sauce but when it came time to dinnertime, I found that I only had almond butter on hand.  So, I did a substitution and found that almond sauce is pretty fantastic too.

First, I gathered my stir-fry ingredients.  Obviously you can use whatever vegetables and proteins you would like, but I used:

• 1 block firm tofu, drained (or in my case, pressed) and cubed
• 1 medium yellow onion, chopped
• 1 habanero pepper, mostly de-seeded and finely chopped
• 1 package of baby button mushrooms, cleaned and patted dry
• 1/2 cup of frozen zucchini slices
• 1 cup of frozen broccoli
• 2 cloves garlic, minced
• 1 can of sliced water chestnuts, drained and rinsed
• 1/4 cup of peanuts, toasted
• 1/8 cup vegetable oil (not pictured)

For the almond sauce, I used:

• 1/4 cup almond butter
• 2 tablespoons rice wine vinegar
• 2 tablespoons soy sauce
• 2 garlic cloves, minced
• 1/8 teaspoon spicy red pepper flakes (Thanks, Bianca!)
• 1/4 cup water (not pictured)

After I prepped all of my stir-fry ingredients, I started out by warming up the wok on high heat with the vegetable oil.  Once the wok and the oil were very hot, I added the tofu to get a nice browned crust on the tofu.

While the tofu was cooking, I whisked together the ingredients for my almond sauce. 

When the tofu was done, I transferred the tofu to a plate and then added the chopped onion and habanero pepper to the wok.

After a few minutes, I added the mushrooms.

Then, I added the zucchini, broccoli, and garlic, along with some salt and pepper.

Finally, I added the tofu and almond sauce back to the pan and gave everything a good mix to make sure the almond sauce coated all of the stir-fry.

I then threw my peanuts into the oven at about 400 degrees to get them roasted.  While the peanuts were roasting, I added the water chestnuts to the stir-fry and gave everything a final mix.

I served the tofu stir-fry in a shallow bowl and topped with the roasted peanuts.  You can serve the stir-fry over noodles or rice, or eat it plain like we did.

The habanero pepper and red pepper flakes added a lot of heat, but it contrasted nicely with the sweet creaminess of the almond butter.  I also loved that there were softer mushrooms, onions, and tofu but also crunchy broccoli, water chestnuts and peanuts. 

This impromptu almond sauce will definitely be making a regular appearance in my stir-fry rotation.  Tell me, what is your go-to weeknight dish?  What dishes make regular appearances in your kitchen?

Chicken Sausage With Beans And Okra

I have two huge recipe binders in my kitchen that are filled with clipped recipes.  Between emails, magazines and recipes shared between friends and family, I have quite the collection.  This past weekend, I decided to sort through them to find some new recipes to try out.  I found a really simple recipe from Everyday Food (November 2009) for Red Beans with Andouille Sausage.  I liked the concept of the dish but I didn't have all of the ingredients and I was too impatient to soak the dried red beans overnight.  So, I adapted the recipe to make a healthier version with chicken sausage, red and black beans and okra.

First, I gathered my ingredients:

• 1 teaspoon vegetable oil
• 1 package (12 ounces) of sweet Italian-style chicken sausage, cut into 1-inch slices
• 1 medium yellow onion, diced small
• 2 garlic cloves, minced
• 1 can black beans
• 1 can red kidney beans
• 2 cups water
• Crushed red pepper flakes, to taste
• 1 cup frozen chopped okra
• Salt and pepper, to taste

In my Dutch oven, I warmed the oil over medium heat.  I added the chicken sausage and cooked until the sausages were browned.

Using a slotted spoon, I transferred the sausages to plate.  I then added the onion and garlic to the pan and cooked until softened.

I then added the two cans of beans in with the canned bean juices, along with the two cups of water and a generous pinch of the red pepper flakes.  I brought the entire mixture to a boil and then reduced it to a simmer. 

I let the beans cook for about half an hour before I stirred in the frozen okra and the chicken sausage. 

I let the entire mixture simmer for another thirty minutes and seasoned with salt and pepper, to taste.  The liquid thickened up into a wonderful sauce with a lot of flavor from the beans, chicken sausage drippings, and garlic.  The okra added texture and crunch.

If there was more of this liquid, it would have made this dish into a really thick and hearty soup.  Instead, this wasn't quite a soup but filling nonetheless.  Bret and I each had a huge bowl of this dish and it warmed us right up during this cold weekend.

In addition to this recipe, I pulled out a few different clipped recipes to try during the coming weeks.  Tell me, where do you usually find inspiration for new dishes?