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Home Pricing Community My Recipes

Home Pricing Community My Recipes

The Best Peanut Tofu Stir Fry

4.0

14 oz block extra firm tofu (drained and pressed for 20 minutes)

1-2 tbsp sesame oil (or coconut oil)

1 large head of broccoli (chopped into small florets)

1 red pepper (thinly sliced)

1 cup snap peas

½ cup unsalted creamy peanut butter (should be drippy (not the clumpy kind at the bottom of the jar))

3 tbsp soy sauce

1 tbsp lime juice

~1 tbsp ginger paste or minced ginger

1 tbsp toasted sesame oil

1 clove of garlic (minced)

1-2 teaspoon sriracha (add to taste)

2 teaspoon brown sugar (or maple syrup)

¼-⅓ cup warm water (add more as needed for desired thickness)

Basmati rice

Noodles of choice (such as udon or rice noodles)

Crushed peanuts (for topping)

Chopped cilantro (for topping)

Cut your drained and pressed tofu into 1 inch cubes or triangles. In a large NON-STICK pan over MEDIUM-HIGH heat, begin heating some sesame oil. Once the oil is warm, add your tofu evenly spaced in the pan with no overlap. Cook for 5-7 minutes per side, or until golden brown and crispy to your liking!
While tofu cooks you can prepare your sauce. In a bowl or blender combine your peanut sauce ingredients and stir or blend until well combined. Add more water if needed for desired consistency.
Remove your tofu from the pan and set aside in a bowl. Add your stir fried veggies to the pan and cook over MEDIUM-HIGH for 8-10 minutes, or until crisp and cooked to your liking.
Add your tofu back to the pan of veggies and drizzle in ¾ of the sauce. Gently toss until it is combined. OTHER OPTION: You can coat your tofu separately and just drizzle extra sauce on top of the veggies (rather than tossed all together).
Serve either by itself or with rice or noodles. Drizzle on extra sauce over individual bowls and top with cilantro and/or crushed peanuts. Enjoy!

Course🍽️Main Course

Diets🌱Vegan...

Category🥘Stir Fry

CuisineAsian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 2 weeks ago

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