Crispy Spicy Peanut Tofu Stir Fry -- A Lunch Worth the Drive

Mid-January. I delivered the memory project pieces to Linda Walkingstick at the cultural center Tuesday. All six pieces. The stone pounder ring, the digging stick, the antler grip frame for the hide-scraping blade, the bone needle on the steel shaft, the stone-knapping support frame, the fire-starting bow with steel pivots. Linda laid them out on a table in the gallery. She said: oh Jesse. She said: these are alive. I said: they're inanimate objects. She said: they're alive. She said: they have their work in them. I said: yes. She said: come to the opening. I said: I will. The opening is in March. I told Hannah. Hannah said: of course you'll go. She said: I'm going with you.

The cohort started Wednesday. Eight students. Three returning students at the intermediate level, including the 58-year-old. Five new at the foundational level. Dwight is back as my assistant — not because I need him for demonstrations, but because the cohort director wants him in the room and the school is paying him. He's glad to be back. He likes the bay. He likes the conversation. The arrangement works.

Friday I drove to Tulsa to take Luna out to lunch. She'd been at law school past the holidays and through the new term. We had pho at a place she likes. I told her about Caleb's engagement. She said: I knew. She said: he texted me on New Year's morning. He said: I'm getting married, Luna, I love your dad. I had not seen the text. I said: he loves you too. She said: I know. She said: how are you. I said: I'm good. She said: really? I said: really. She said: I love you, Dad. I said: I love you, daughter. We ate. The pho was good. Tulsa in January is what Tulsa always is. I drove home before dark.

The pho Luna and I shared that Friday in Tulsa was the kind of meal that doesn’t need to be special to become one — it was warm and simple, and we just talked. Driving home before dark, I kept thinking about that kind of food: bold, honest, uncomplicated. This crispy spicy peanut tofu stir fry is what I’ve been making when I want to hold onto that feeling — the heat of the sauce, the crunch of the tofu, the kind of dish that fills the kitchen with something worth coming home to.

Crispy Spicy Peanut Tofu Stir Fry

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 4

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cut into 3/4-inch cubes
• 2 tablespoons cornstarch
• 2 tablespoons neutral oil (such as avocado or vegetable), divided
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 medium carrot, julienned
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 green onions, sliced, white and green parts separated
• 1/4 cup roasted peanuts, roughly chopped
• Cooked rice or noodles, for serving
• For the spicy peanut sauce:
• 3 tablespoons creamy peanut butter
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (or more to taste)
• 1 tablespoon honey or maple syrup
• 1 teaspoon toasted sesame oil
• 2–3 tablespoons warm water, to thin

Instructions

1. Press the tofu. Wrap the tofu block in a clean kitchen towel and press under a heavy pan for at least 15 minutes to remove excess moisture. Cut into 3/4-inch cubes and pat dry.
2. Make the sauce. Whisk together peanut butter, soy sauce, rice vinegar, sriracha, honey, and sesame oil in a small bowl. Add warm water one tablespoon at a time until the sauce is smooth and pourable. Set aside.
3. Crisp the tofu. Toss tofu cubes in cornstarch until lightly coated. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add tofu in a single layer and cook undisturbed for 3–4 minutes until golden. Flip and cook another 3 minutes until crispy on all sides. Remove tofu and set aside.
4. Stir fry the vegetables. Add the remaining tablespoon of oil to the pan. Add broccoli and carrot and stir fry for 3 minutes. Add bell pepper, garlic, ginger, and the white parts of the green onions. Cook another 2 minutes, stirring frequently, until vegetables are tender-crisp.
5. Combine. Return the tofu to the pan and pour the peanut sauce over everything. Toss to coat and cook for 1–2 minutes until the sauce thickens slightly and everything is heated through.
6. Serve. Spoon over rice or noodles. Top with chopped peanuts and the green parts of the green onions. Serve immediately.

Nutrition (per serving)

Calories: 340 | Protein: 18g | Fat: 19g | Carbs: 26g | Fiber: 4g | Sodium: 620mg