Super Delicious & Gluten-Free Meal Guide, Recipe Post #985: Thai Peanut Vegetable Stir Fry

Eating gluten-free can have many health benefits. Going gluten-free means avoiding eating any food that contains gluten, which is a type of protein found in wheat, barley, rye and other grains. A gluten-free diet can provide a healthy, nutritious way to eat without all the negative side effects associated with gluten. Gluten-free foods include fruits, vegetables, beans, legumes, nuts, seeds, dairy products, and many grains such as quinoa, rice, and corn. Being gluten-free can help reduce inflammation, improve digestive health, help with weight loss, and can even improve focus and energy levels. For me, being on a gluten-free diet has opened up my culinary creativity. Instead of focusing on what I can’t have, I’ve been exploring new flavors and recipes with ingredients that are naturally gluten-free. It’s been an enjoyable journey for me and I’m happy to have found a way to enjoy delicious food while also feeling healthier.

Try this as your next healthier meal option to serve up for you and your loved ones:

Ingredients

– 2 tablespoons peanut oil
– 1/2 tablespoon freshly grated ginger
– 1 large garlic clove, minced
– 2 tablespoons reduced-sodium gluten-free soy sauce
– 2 teaspoons gluten-free brown sugar
– 1/2 teaspoon gluten-free fish sauce
– 1 red bell pepper, cut into strips
– 1 large carrot, cut into thin strips
– 6 ounces snow peas, trimmed and halved
– 1/2 teaspoon cornstarch
– 2 tablespoons water
– 2 tablespoons creamy peanut butter
– 6 ounces firm tofu, cut into cubes
– 8 ounces cooked gluten-free spaghetti

Instructions

1. Heat the peanut oil in a large wok or large skillet over medium-high heat. Add the ginger and garlic and stir-fry for 1 minute.

2. In a small bowl, combine the soy sauce, brown sugar, and fish sauce.

3. Add the bell pepper, carrot, and snow peas to the wok and stir-fry for 4 minutes.

4. In another small bowl, dissolve the cornstarch in the water. Add to the wok, along with the peanut butter, and stir-fry until vegetables are crisp-tender, about 3 minutes.

5. Add the tofu cubes to the wok and stir-fry for 2 minutes.

6. Add the cooked spaghetti to the wok and stir-fry until heated through, about 2 minutes.

7. Add the soy sauce mixture and stir-fry until all ingredients are thoroughly coated and heated through, about 1 minute.

8. Serve hot.