This is a sponsored post written by me on behalf of PB2 Foods. All opinions are entirely my own. 

Tofu and Veggie Stir-Fry with Peanut Butter Sauce is such a fantastic dish; it’s going to make you crave it over and over again.

This meal is absolutely perfect at any time of the week, but if you follow Meatless Mondays, this could be a lovely dish to begin your week and celebrate this meatless day.

I can proudly say that I’ve partnered with PB2 Foods — Peanut Butter Powder to create several delicious recipes with easy to follow videos. I will share a series of recipes that you can enjoy with your family and friends.

Such an original and unique flavor has entered a new sphere, powder form. PB2 powdered peanut butter is a phenomenal spin on the authentic, mouth-watering indulgence. If you have never tried PB2 Foods Powders then stick around and I will show you how to use it in serious of recipes.

Compared to its traditional counterparts, PB2 has 90% less fat and 70% fewer calories, all while still retaining the delicious peanut butter taste that we know and love.

TAP HERE FOR MORE TASTY MEATLESS RECIPES

I am one of those people that shout PB2 as a low-calorie and low carb solution for all peanut butter lovers out there. You can find their products in stores nationwide

They have a plethora of different PB2 products which you should definitely check it out on their website.

Also, did you know their peanuts do not contain any GMOs? In fact, peanuts with GMOs are not commercially available in the United States. I learn something new every day!

Anyhow, this tasty and quite easy stir fry is fantastic; the sweet, spicy, and savory taste always hit the spot in my opinion. My family truly enjoyed it!

Furthermore, it was so easy to utilize PB2 Peanut Butter Powder compared to traditional peanut butter. The sauce was super easy to prepare without any mess.

If you make my Tofu and Veggie Stir-Fry with Peanut Butter Sauce, please make sure to tag me @sandraseasycooking and PB2 @pb2foods on Instagram or other social media account.

Yield: 4

Tofu and Veggie Stir-Fry with Peanut Butter Sauce

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Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

PB2 SAUCE

• 1/4 cup PB2 Peanut Butter Powder
• 1/4 cup reduced-sodium soy sauce
• 3 Tbsp lime juice
• 2 tbsp water, more if needed
• 2 garlic cloves, minced
• 2 teaspoons ginger, minced
• ½-1 tsp sriracha
• 2 tbsp honey, or another sweetener of your choice

Tofu

• 2 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 package extra-firm tofu, cubed

Vegetables

• 1-2 tablespoon oil
• ½ Onion, sliced
• 2-3 garlic cloves, minced
• 1 cup Carrots shreds
• 1/2 red pepper
• 1/2 green pepper
• 1 cup Broccoli florets

Garnish:

• Toasted Sesame seeds
• Green onion, chopped

Instructions

PB2 Sauce:

1. Mix everything for the PB2 Sauce. Add enough water, so the sauce is creamy and smooth; set aside until ready to be used.

Tofu:

1. Using a tofu press drain all the liquid out of tofu, or simply wrap tofu in between a towel and press lightly with a skillet or a plate, then slice in 1/2 inch thick slices, lengthwise, and pat-dry each slice of tofu with a kitchen towel, before slicing into desired cubes.
2. Heat a skillet on medium heat and a drizzle of oil add garlic and sauté for a minute.
3. Add tofu, turning several times until golden color is reached, take it out, and set aside.

Vegetable Stir-Fry:

1. Wash and slice vegetables. You may use any vegetables on hand.
2. Heat a skillet to medium heat with a generous drizzle of oil.
3. Stir-fry vegetables for 5 to 7 minutes, cooking each vegetable a few minutes before adding the other. You want vegetables to be cooked, but still contain crunchiness.
4. Add tofu and combine it with vegetables. Gently stir!
5. Drizzle PB2 sauce over it, mix to coat. Serve over noodles or rice.

Notes

You may serve it with rice, noodles, or just as its own dish.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

You either love matcha or despise it. I love matcha, aka green tea powder. One of my favorite ice creams is Matcha Ice Cream with Dark Chocolate.

We all know green tea powder is very healthy. It gives us energy without the anxiety, crash, or jitters. Make us all younger as well as calm the mind and relaxes the body.

Not to mention that green tea powder is packed with antioxidants, vitamins, and minerals. I mean it is a powder house, so I do not have to add all the other matcha benefits.

CLICK HERE FOR MORE HOMEMADE ICE CREAM RECIPES

When I made this ice cream, I had in mind a healthy summer treat as well as matcha and chocolates caving satisfaction.

My family was blown away by the pleasant taste of this homemade ice cream, especially my husband who is a matcha enthusiast as much as I am.

I love the cross between mild sweetness and a slight bitterness from both matcha and dark chocolate.

CLICK HERE FOR MORE RECIPES TO SATISFY THE SWEET TOOTH

Before glorious summer is over I genuinely wanted to share one more delightful ice cream. It is very simple, and all the ingredients are accessible.

I use keto-friendly sweetener which is a sugar alternative if you are following a low-carb lifestyle. We were supplementing three types of sweeteners for the last year or so;

Monkfruit 1:1 Sugar Substitute by Lakanto, Truvia Baking Blend Sweetener, Swerve Granular Sugar Replacement. You may use regular sugar, of course.

If you make Matcha Ice Cream with Dark Chocolate recipe or any other from my blog please tag me. Instagram: @sandraseasycooking using hashtags #sandraseasycooking. Thank you in advance!

Yield: 2 Quarts

Matcha Ice Cream with Dark Chocolate

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Simple and easy green tea (matcha) ice cream. It is very delicious and perfect ice cream for hot summer days.

Prep Time 10 minutes

Churn Time 30 minutes

Additional Time 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 3 cups heavy whipped cream (700 g)
• 1 cups half & half (230 g)
• 2 tbsp matcha, green tea powder (12 g)
• 1 cup granulated sugar (I used keto-friendly sweetener) (200 g)
• 1 tablespoon vanilla extract
• Pinch salt
• 1 cup dark chocolate chunks (or chips), you may use chocolate shreds as well (175 g)

Garnish

• Dash of Matcha Powder
• Magic Shell Ice Cream Topping 

Instructions

1. Freeze the ice cream container for at least one hour.
2. Heat 1 cup of half & half with 2 tablespoons of green tea powder and sugar. Stir and simmer until everything is dissolved.
   Use a fine strainer and drain matcha and sugar milk in the bowl. This is just in case if there are any leftover matcha lumps.
3. Now to that add whipped cream, vanilla extract, and salt. Place the mixture to the fridge for about 30 minutes to up to one hour. The ice cream mixture should be cold before transferring it to the ice cream machine container.
4. After the mixture is cold enough, mix it well and transfer to a frozen ice-cream machine container.
5. Follow instructions of your ice cream maker; mine is an old fashioned ice cream maker so I use ice and ice cream salt.
6. Allow it to churn for 30 minutes, turn off the machine, then stir in chocolate chunks, shaved chocolate or chocolate chips.
7. Transfer ice cream to a freezer-safe container with a lid and freeze for a couple of hours before serving.
   

Notes

You may add any chocolate you prefer. Sometimes I use dark and sometimes milk chocolate.

I added additional time for freezing the container and ice cream before it gets completely done. Technically you would need about 40 minutes to finish it, but freezing the container is important to step to start your ice cream, chilling ingredients as well as freezing finished product.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well.

My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or meat.

Every so often, I make it completely meatless. It completely depends on what we desire or have on hand.

CHECK MY AMAZING ASIAN INSPIRED MEALS INCLUDING MANY STIR FRY RECIPES.

I like prepping this ahead of time and freezing the ingredients, so it is relatively straightforward to put it together for a quick weeknight meal.

I thoroughly recommend getting some fridge or freezer bags or containers with lids and prep those ingredients ahead. It is life changing. I tried meal prep and that failed miserably.

I grill and prep everything for a whole week, but my kids devour meat before my week even ends. So, for me personally, it was really not worth it. That being said, chopping vegetables ahead and placing it in the container just makes it easier for me to put together one meal.

I have a feeling that you will enjoy this Chicken and Mixed Vegetables Stir-fry as much as we did. It is just a wholesome meal that everyone enjoys.

click here for more stir fry recipes

Also, I have separated everything into sections since so many of you like that with my CASHEW CHICKEN RECIPE.

It is one of the most popular recipes from Asian inspired meals on my blog. So I have felt that you might enjoy all of my Asian influenced dishes.

If you try this stir fry or any other of my recipes from the blog, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking Thank you so much in advance!

Yield: Serves 4

Chicken and Mixed Vegetables Stir-Fry

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lb Chicken Tenders
• 1/8 tsp. Salt + Ground black pepper a generous pinch
• 1/2 tsp Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
• 1 tbsp. Oil
• 3 cloves Garlic cloves mixed or sliced (garlic powder could be used)
• 1 inch Ginger minced or sliced (1/2 teaspoon Ginger powder could be used)
• SAUCE (for one meal)
• 1-2 tbsp. Gochujang Korean Chili Paste
• 1 tbsp. Honey
• 5 tbsp. Water
• Soy Sauce to taste
• VEGETABLES
• 1 tbsp. Oil
• Stir Fry Mixed Veggies any on hand, frozen or fresh; peas, carrots, broccoli, mushrooms, etc.
• 2 Garlic cloves mixed or sliced
• 1/2 onion diced or sliced
• Soy sauce to taste
• RICE -Read instruction on the rice package/ or you may use noodles
• 1 1/2-2 cup/s Premium Rice
• Water
• 1/4 teaspoon Salt
• Garnish
• Green Onion
• Toasted Sesame Seeds
• Red Chili Flakes

Instructions

CHICKEN:

1. Cut Chicken tenders (chicken breast could be used) into bite-size pieces. Place in the large bowl and add salt, ground black pepper, and dried parsley.
2. Heat the wok and add oil, cook chicken over medium-high heat. Before the chicken is almost done, add garlic and ginger; stir it and cook with chicken until chicken is completely done about 5-6 minutes.

SAUCE:

1. While chicken is cooking, combine together 2 tbsp. Gochujang (Korean Chili Paste), 1 tbsp. Honey, 5 tbsp, water and Soy Sauce to taste.
2. Mix it well and set aside. You do not need much soy sauce since the chili paste was seasoned already.

VEGETABLES:

1. In the other pan, stir-fry vegetables. You can use any vegetable that you have; broccoli, carrots, peas, mushrooms, peppers, etc. You can use Asian frozen veggie combo, or use fresh vegetables.
2. Add a bit of oil to the pan and stir-fry until veggies are cooked but not overcooked. They need to still have a bit of crunch. If they are fresh add a bit of water so they soften faster, and if they are frozen you may defrost them and just stir fry for a minute or two until they are heated through.
3. RICE: Cook rice according to the package.

ASSEMBLY:

1. Pour sauce over the chicken and stir.
2. Add vegetables and stir to combine everything.
3. Cook for a few minutes or until the sauce gets thicker.
4. Serve it over rice (OR noodles)
5. Garnish it with toasted sesame seeds, green onions, and chili flakes.

Notes

You may use firm TOFU instead of chicken, or pork as well as thinly sliced beef. If you do not like GOCHUJANG or do not have it, you can omit and use 1 tbsp Oyster sauce. Oyster sauce is packed with sodium so be aware when adding soy sauce to the sauce mixture. I made a large amount of sauce that's why it looks a lot on the picture. I like to save it for later. GOCHUJANG is spicy, so if you cannot handle spicy you may use 1/2 tbsp. to 1 tbsp.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest