pierogi stir fry

matt had never had pierogi before we met. i honestly can't even imagine how he lived without them! as a kid, they were one of the few things i'd eat, and i've never lost my taste for them. 

for the longest time, i'd always eat pierogi fried, then dipped in some sort of sauce - this is how i introduced matt to them (and he LOVES them) and how i enjoyed them so much as a kid... 

but then one day, we had a fabulous idea! i don't actually know whether it was my idea or matt's (despite his lack of interest in cooking, he does come up with amazing food-related ideas from time to time), but we had the idea to use pierogi in stir fry! they make a great substitute for rice or noodles, and onion and potato pierogi (my favourite) go very well with any type of stir fry sauce you can imagine!

i've included sauce in this recipe, but use your imagination - there are a million different ways to make pierogi stir fry!

ingredients:

6 c veggies, chopped (i used broccoli, onion, carrot, cauliflower, red pepper)
15 pierogi
1 package of deep-fried tofu puffs (i like the ones at the bottom of this page, but there are lots of brands that sell these)
1 T coconut oil
1/4 c natural, smooth peanut butter
3/8 c soy sauce (i like china lily)
1/2 c veggie broth
2 T crushed garlic
1 t sambal olek

to make:

chop your veggies and your tofu

thaw your pierogi. i usually just take them out of the freezer a few hours before i want to cook, but you could also microwave or boil them - check the package for instructions!

heat up the coconut oil in a large frying pan or wok on medium heat. toss in the pierogi, tofu and veggies, and stir fry for about 10-15 minutes, or until the pierogi are crisp on the outside, and the veggies are cooked just about how you like them!

mix the peanut butter, soy sauce, veggie broth, garlic and sambal olek.

pour the sauce over the stir fry, and cook another 2-3 minutes, until the sauce has thickened a little, and everything is well-coated.

 

enjoy!