Tofu Stir Fry With Peanut Sauce Vegan Food

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)

Tofu Stir-Fry with Peanut Sauce (Vegan) image

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

Ingredients

1 (14 ounce) can light coconut milk
¼ cup peanut butter
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1 teaspoon sriracha sauce
½ teaspoon ground chile pepper
1 tablespoon olive oil
2 carrots, diced
1 red bell pepper, diced
1 (14 ounce) package firm tofu, drained and cut into 1-inch cubes
4 garlic cloves, minced
2 tablespoons minced fresh ginger
4 cups baby spinach
1 ½ cups cooked brown rice

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

PEANUT SAUCE VEGETABLE STIR FRY WITH TOFU

Peanut Sauce Vegetable Stir Fry With Tofu image

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

Ingredients

1 tablespoon oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 medium mushrooms, sliced
1 (12 -14 ounce) package extra firm tofu, cubed
1/2 cup hot water
1 tablespoon vinegar
2 tablespoons soy sauce
1/2 cup peanut butter
cayenne pepper, to taste
3 cups cooked rice

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

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