This Thai peanut sauce can be used in a stir-fry with lots of variety. Asian-style vegetables are at the base of it, along with your choice of tofu, chicken, pasta (low-carb or regular), or brown rice. I’ve written it the way we’ve lately been enjoying it. To keep it easy and quick, we use garlic and ginger powder, but sauteeing fresh garlic and ginger with the veggies would make the dish even more flavorful. Feel free to make extra sauce and let each person drizzle a little more on top. Yum!
2 Tbsp unseasoned rice vinegar
1 Tbsp reduced-sodium soy sauce
1/4 cup natural peanut butter
1 tsp garlic powder
1 tsp ginger powder
1-2 pinches cayenne powder
1 bag frozen Asian style vegetables (such as red bell pepper slices, mushrooms, water chestnuts, snowpeas)
1 bag frozen broccoli flowerets
1 package firm tofu, cut into cubes
1/2 package (2 servings) low-carb black bean spaghetti
Optional: toasted sesame seeds for topping
- Mix together in a cup the rice vinegar, soy sauce, peanut butter, garlic powder, ginger powder, and cayenne powder. Add a little water and thin to desired consistency.
- Cook the low-carb pasta according to package instructions, drain, and set aside.
- Heat a very small amount of olive oil in a very large skillet on medium-high. Saute both bags of frozen veggies until nearly cooked through, then add the tofu for the last few minutes.
- Add the low-carb pasta and stir to combine.
- Add the Thai peanut sauce (you may need to add even more water to thin it) and stir well.
- Serve with toasted sesame seeds for topping.