EASY VEGETABLE STIR FRY WITH CREAMY PEANUT SAUCE
Tender veggies, fragrant ginger and garlic, soft noodles and a creamy peanut stir fry sauce come together to make this delicious vegan dish.
Provided by HurryTheFoodUp
Categories Dinner Main Course
Time 25m
Number Of Ingredients 15
Steps:
- Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough).
- Chop the snow peas, baby corn and onion. Dice the garlic and ginger.
- Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they'll stick together less).
- Grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon 'til it's a nice and creamy sauce. Optionally, throw in the lemon grass.
- In a wok or large pan heat the oil until it starts smoking.
- Add the garlic, ginger, onion, sugar snaps and baby corn.
- Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once).
- Stir it well for about 4-5 minutes.
- Reduce the heat a little and add the sauce and noodles. It'll quickly begin to boil.
- Make sure it's all nice and creamy. Add a little more water, if not!
- Add some peanuts.
- Let it simmer for another 3-5 minutes.
- Fish out the lemon grass before serving (it's only for the flavour, not for eating!!)
- Done!
Nutrition Facts : Calories 604 kcal, Carbohydrate 80 g, Protein 21 g, Fat 26 g, SaturatedFat 5 g, Sodium 1228 mg, Fiber 8 g, Sugar 23 g, TransFat 1 g, Cholesterol 42 mg, UnsaturatedFat 19 g, ServingSize 1 serving
TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)
This is a throwback recipe from when I was a hardcore vegan, but it's still one of my staples years later. It's healthy, filling, and full of flavor!
Provided by Julia Rose
Categories Main Dish Recipes Stir-Fry
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
- Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
- Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.
Nutrition Facts : Calories 440.8 calories, Carbohydrate 39 g, Fat 25.9 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 8.3 g, Sodium 648.6 mg, Sugar 11.5 g
SPICY VEGGIE STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 8 servings
Number Of Ingredients 19
Steps:
- For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
- For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
- Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
- While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
- Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.
SPICY TOFU AND VEGETABLE STIR-FRY
Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.
Provided by ellie_
Categories Soy/Tofu
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put cornstarch in pie pan.
- Add tofu and coat on all sides.
- Heat 2 TB oil in pan over medium-high heat.
- Add tofu and cook until brown (be careful it turns very easily).
- Remove and transfer to bowl.
- Add remaining 2 TB oil to pan.
- Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
- Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
- Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
- Add sauce mixture and tofu to pan and cook 5 minutes longer.
PEANUT SAUCE VEGETABLE STIR FRY WITH TOFU
This comes courtesy of the Bob's Red Mill recipe collection. The original version called for serving over quinoa, but since I never have that available and suspect many others don't either, this version I'm posting simply calls for rice. Feel free to serve this over quinoa or whatever grain suits you; soba noodles would probably be great too. Personally, I always omit the mushrooms because of an allergy; the veggies are really just suggestions anyway, so adapt and experiment according to your needs. Chopped peanuts are nice added to this, too, for added crunch. NOTE: Cook time does not include cooking of the rice, since that will vary according to the kind you use.
Provided by Lynne M
Categories Rice
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don't worry if sauce is not entirely blended; heat will melt the peanut butter into a smooth texture when added to wok.).
- Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.
- Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp.
- Serve over rice, and enjoy!
Nutrition Facts : Calories 529, Fat 24.2, SaturatedFat 4.7, Sodium 714, Carbohydrate 60.1, Fiber 7.8, Sugar 7.4, Protein 24.5
THAI NOODLES WITH SPICY PEANUT SAUCE
This is a recipe that I've tweeked and adjusted to yield a warm noodle side-dish. It can also stand alone as a main dish. It's quick and easy and full of flavor! I serve it with Chicken Satay. Leftovers are yummy hot or cold.
Provided by jenpalombi
Categories Thai
Time 20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in a large pot of salted water according to package directions.
- Drain and return to pot.
- Add 2 TBSP sesame oil and toss to coat.
- Set aside.
- Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
- Add green onions, carrots, stir-fry veggies, garlic and ginger.
- Saute until vegetables soften, about 4 minutes.
- Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
- Simmer sauce 2 minutes.
- Pour sauce over pasta and toss well.
- Transfer to platter and serve warm.
- Garnish with additional green onions, if desired.
- Yields 8 side dish servings or 4 main dish servings.
- **Chili-Garlicsauce can be increased or decreased depending on how spicy you like your dish.
- As written, this recipe has some heat, but is still edible for my toddler son.
SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS
So yummy and healthy. I used a mix of frozen veggies (thawed) and sliced button mushrooms instead of the suggested vegetables.
Provided by mikey ev
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
- Remove from pan; keep warm.
- Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
- Add mushrooms; stir-fry 2 minutes.
- Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
- Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
- Serve warm over rice or noodles; or chilled.
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SPICY PEANUT TOFU STIR FRY - LITTLE SPICE JAR
From littlespicejar.com
4.8/5 (37)Category DinnerServings 4Total Time 40 mins
- TOFU: Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.
- SAUCE: While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.
- STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.
- SERVE: Serve warm with rice, quinoa, or on it's own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!
TOFU VEGETABLE STIR-FRY WITH PEANUT SAUCE
From lastingredient.com
Reviews 1Category Main DishesCuisine AsianTotal Time 465580 hrs 10 mins
- Pat the tofu with a towel. Wrap with a dry towel and place a cast iron pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1-inch cubes.
- For the peanut sauce, mince the garlic cloves in the bowl of a food processor. Add the ginger, peanut butter, soy sauce, water, sesame oil, honey, sriracha, rice vinegar, cilantro and peanuts. Puree until fully combined, about 2 minutes.
- Heat 1 tablespoon oil over medium high heat in a large skillet or sauté pan, swirling to coat the bottom. Add the tofu and cook until browned, about 2 minutes per side. Transfer the tofu to a plate and wipe out the skillet.
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