For the vegetable stir-fry:
  • 1 onion.
  • 3 garlic cloves.
  • 1 thumb size piece of ginger.
  • 1 chili pepper (or less if you do not like spicy food).
  • 1 broccoli.
  • 3 carrots.
  • 1 tofu.
  • 1 teaspoon of curry powder.
  • 3 table spoons of oil (olive or coconut).
  • 1/2 cup of water.
  • Salt.

  • For the peanut sauce:
    1 cup of peanuts - soaked in water for at least 1 hour. 1/2 cup of water. 1 teaspoon of mustard. 2 teaspoons of agave syrup. 1 teaspoon of corn starch. Salt to taste.

  • First make the peanut sauce. Put peanuts into the food processor and crush them.
  • Add the remaining ingredients and mix again for some time until you have a soft mixture. Set aside.
  • Prepare the vegetables. Stir frying will take only few minutes so you want to have everything cut and ready. Mince the onion, garlic, ginger and chili.
  • Cut broccoli into florets and carrot into small circles. Cut tofu into small cubes.
  • Heat the pan and add 1 table spoon of oil, curry powder and tofu and fry for few minutes until the tofu is golden brown. Transfer into a bowl.
  • Add the remaining oil and fry onions, ginger, chili and garlic together until onion turns yellow.
  • Add the broccoli and carrots and fry for some 4-5 more minutes. Add tofu, water and your peanut sauce, stir well and simmer for some 3-5 minutes.
  • You want to have the sauce little creamy, so if needed, add some more water. Serve with rice.

  • Tip 1: You can also add other vegetables like baby corn, mushrooms, kale, peas, sugar snaps, etc.
  • Tip 2: If you like spicy food you can add some chili pepper also to the peanut sauce. Just mince the chili pepper and add it to the mixture, combining well in the food processor.
  • Natasa Plulikova
    Natasa gradually started to change her diet, first due to her allergies, second as a result of becoming more considerate towards the environment. She promotes in her environment that eating plant-based food can be diverse and easy.