Great for a family meal, easy to put together and if necessary, one could prep all the ingredients the night before, then start some rice and cook it after work the next day. Loved the smooth and spicy peanut sauce. My major change, though: press that tofu by cutting it into rectangles, wrapping it in paper towels, then placing a big skillet on top. Also--saute the tofu separately (I use a cast iron griddle) and add to the stir-fried vegetables along with the sauce. I use a wok for the vegetables.
So delicious! I used 1 tsp Sriracha because we didn't want it too hot. Made a little rice with it also.
This was excellent! Quick, easy and completely adaptable to whatever veggies you have in the fridge/freezer.
I loved the flavors in this recipe. I went overboard with the mushrooms and prob needed to add more peanut butter. I will definitely make this again...I love great tofu recipes and this is definitely great.
I used chicken instead of tofu because I wanted to use up a leftover roast. I served it over brown rice and added some carrots and onions. I will use more Sriracha next time because I like it spicier than it was.
My husband and I both enjoy this recipe served over Udon noodles; but we cut the Sriracha sauce in half and find it spicy enough. I use regular mushrooms and regular soy sauce.