Tofu And Peppers With Spicy Vegan Peanut Sauce Recipes

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TOFU AND PEPPERS WITH SPICY PEANUT SAUCE



Tofu and Peppers with Spicy Peanut Sauce image

Our spicy peanut sauce is inspired by the one used in satay, a common Indonesian dish. The sauce is a perfect accompaniment to the mild-flavored tofu.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 9

2 packages (14 ounces each) firm or extra-firm tofu, drained well
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 medium red bell peppers, seeds and ribs removed, cut into 1-inch-wide strips
3 tablespoons smooth peanut butter
2 tablespoons fresh lime juice
1 tablespoon Asian-style chili-garlic sauce
1 tablespoon light-brown sugar
4 sprigs cilantro, for garnish (optional)

Steps:

  • Preheat oven to 450 degrees. Slice each tofu cake crosswise into 6 rectangles.
  • In a shallow container, whisk together 1 tablespoon each oil and soy sauce. Dip tofu pieces lightly on all sides to coat. Brush two rimmed baking sheets with remaining tablespoon oil; divide tofu between them. Scatter peppers around the edges.
  • Bake 10 minutes; turn tofu and peppers. Continue baking until tofu is golden brown and peppers begin to char, 10 to 15 minutes more.
  • In a small saucepan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, 3 tablespoons water, and remaining 1 tablespoon soy sauce, until warm. Drizzle sauce over tofu and peppers. Garnish with cilantro, if desired.

SPICY PEANUT TOFU (PAN-FRIED)



Spicy Peanut Tofu (Pan-Fried) image

Easy sauteed tofu with a spicy peanut sauce that takes under 30 minutes to make.

Provided by Cassidy Reeser, MS, RD

Categories     Main Course

Time 25m

Number Of Ingredients 13

1 block (14 ounces) extra firm tofu
1 and 1/2 teaspoons peanut oil*
1 teaspoon minced ginger
3 cloves garlic, minced
1/2 cup natural peanut butter*
3 tablespoons low sodium soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon sesame oil
1/4 cup vegetable broth
1 tablespoon sriracha (adjust to taste)
1 tablespoon fresh lime juice (from half of a lime)
green onions, for garnishing
cilantro, for garnishing

Steps:

  • Slice the tofu into ten slices, width-wise. Cut each slice in half so that you have 20 squares of tofu. To remove excess moisture, pat each side lightly with a clean dish towel or paper towel.
  • In a large saucepan, heat peanut oil over medium heat. Once hot, add the minced garlic and ginger. Saute until aromatic, about 1 minute.
  • Add the tofu to the pan in a single layer; depending on the size of your pan, you may need to do this in batches. Cook each side for 5 minutes, until lightly browned.
  • Meanwhile, making the spicy peanut sauce by mixing together the peanut butter, soy sauce, sesame oil, vegetable broth, rice wine vinegar, lime juice, and sriracha. It should be smooth and creamy, like a thick sauce.
  • Use a basting or pastry brush to brush the peanut sauce lightly onto the exposed side of the tofu. Flip over, cooking another 1-2 minutes, until browned. Repeat with the other side of the tofu.
  • Remove the tofu from the pan once browned on both sides. Enjoy with additional spicy peanut sauce, rice, and veggies.

Nutrition Facts : ServingSize 4 tofu squares, Calories 278 kcal, Carbohydrate 11 g, Protein 12 g, Fat 22 g, SaturatedFat 4 g, Sodium 831 mg, Fiber 3 g, Sugar 4 g

STIR-FRIED TOFU AND PEPPERS



Stir-Fried Tofu and Peppers image

This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.

Provided by Martha Rose Shulman

Categories     dinner, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/2 pound firm tofu
2 tablespoons soy sauce
1 1/2 teaspoons brown sugar
2 tablespoons vegetable, peanut or canola oil
2 teaspoons hoisin sauce
1 teaspoon sesame oil
2 red bell peppers, seeded and cut in 1-inch squares
1 green bell pepper, seeded and cut in 1-inch squares
1 tablespoon minced fresh ginger
2 large garlic cloves, green shoots removed, minced
1/4 to 1/2 teaspoon dried red pepper flakes (to taste)
2 scallions, white and green parts, cut on the diagonal into 1-inch lengths
Cooked rice or noodles for serving

Steps:

  • Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
  • Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
  • In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
  • Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams

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

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

SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS



Spicy Thai Tofu with Red Bell Peppers and Peanuts image

Provided by Rozanne Gold

Categories     Wok     Stir-Fry     Vegetarian     Quick & Easy     Low Cal     High Fiber     Dinner     Lunch     Peanut     Tofu     Spinach     Bell Pepper     Summer     Healthy     Low Cholesterol     Vegan     Potluck     Bon Appétit     Pescatarian     Dairy Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 12

1/3 cup olive oil
2 large red bell peppers, seeded, thinly sliced
3 tablespoons minced peeled fresh ginger
3 large garlic cloves, finely chopped
1 14-to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
3 green onions, thinly sliced on diagonal
3 tablespoons soy sauce
2 tablespoons fresh lime juice
1/2 to 3/4 teaspoon dried crushed red pepper
1 6-ounce bag baby spinach leaves
1/3 cup chopped fresh basil
1/3 cup lightly salted roasted peanuts

Steps:

  • Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

BROCCOLI & TOFU STIR-FRY WITH SPICY PEANUT SAUCE



Broccoli & Tofu Stir-Fry with Spicy Peanut Sauce image

Provided by veggiecurean

Time 20m

Number Of Ingredients 11

5 tablespoons water
4 tablespoons peanut butter ((natural, smooth))
1 tablespoon rice vinegar
2 teaspoons low-sodium soy sauce
2 teaspoons maple syrup
2 teaspoons ginger ((minced))
2 cloves garlic ((minced))
2 teaspoons extra virgin olive oil
1 1/2 cups broccoli ((blanched))
4 scallions ((thinly sliced))
14 oz tofu ((extra-firm))

Steps:

  • In a small bowl, whisk together the water, peanut butter, rice vinegar, soy sauce, maple syrup, ginger, and garlic. Set aside.
  • Drain and rinse the tofu, then pat dry and slice it in half horizontally.
  • Cut te sliced tofu vertically into quarters, then crosswise. You should end up with tofu cubes roughly 1 inch by 1 inch.
  • In a skillet, heat oil over high heat.
  • Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom (about 5 minutes).
  • Gently turn the tofu and cook until both sides are golden brown (about 5-7 minutes).
  • In a separate skillet, add the peanut sauce and blanched broccoli, and cook for 2 minutes.
  • Add the tofu to that skillet and cook for an additional 2 minutes.
  • Remove the mixture from the heat, garnish with scallions and serve.

TOFU AND PEPPERS WITH SPICY VEGAN PEANUT SAUCE



Tofu and Peppers with Spicy Vegan Peanut Sauce image

Forget what you think you know about tofu and try this recipe! It is spicy, savory, vegan, and delicious. A vegetable chopper can cut down on the prep time.

Provided by jonvance

Categories     Main Dish Recipes     Stir-Fry

Time 50m

Yield 6

Number Of Ingredients 14

2 (1 pound) packages firm tofu, drained
3 tablespoons peanut oil, divided
1 teaspoon sesame oil
4 green bell peppers, chopped
2 large onions, diced
2 carrots, diced
1 bunch green onions, sliced thin
4 cloves garlic, minced
¼ cup natural, unsalted peanut butter
2 tablespoons water
2 teaspoons sriracha sauce, or more to taste
2 teaspoons soy sauce
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper

Steps:

  • Slice tofu into 1/2-inch-thick strips and press between paper towels to remove excess water; leave to drain while preparing vegetables.
  • Heat 2 tablespoons peanut oil and sesame oil in a skillet over medium-high heat. Add green bell peppers, onions, and carrots; saute until peppers and carrots are tender and onions are golden brown, 5 to 10 minutes. Remove from heat, mix in green onions and garlic, and cover with a lid.
  • Chop tofu into bite-sized chunks. Heat remaining peanut oil in a skillet over medium heat. Add tofu and cook until golden brown, about 10 minutes.
  • Combine peanut butter, water, sriracha sauce, soy sauce, salt, and black pepper in a blender and blend until smooth to make the peanut sauce.
  • Transfer tofu and peanut sauce to the skillet with the vegetables. Heat over low heat until warmed through, about 5 minutes.

Nutrition Facts : Calories 306.5 calories, Carbohydrate 19.1 g, Fat 20.5 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 3.5 g, Sodium 647.7 mg, Sugar 7.5 g

BAKED TOFU IN THAI PEANUT SAUCE



Baked Tofu in Thai Peanut Sauce image

Like Thai or Indonesian-style satays? Then you're going to love this super easy vegetarian and vegan version of tofu baked in a Thai-inspired peanut sauce.

Provided by Jolinda Hackett

Categories     Entree     Dinner

Time 40m

Yield 4

Number Of Ingredients 8

1 (12- to 14-ounce) block of tofu , firm or extra firm
1/4 cup peanut butter, creamy or natural peanut butter is best; no chunks
1/2 teaspoon ground ginger
2 tablespoons lime juice or orange juice
1 tablespoon soy sauce
2 tablespoons sesame oil (olive oil can be used if you're in a pinch)
3 tablespoons maple syrup, or honey or agave nectar
1 tablespoon sweet chili sauce

Steps:

  • Gather the ingredients.
  • First, press your tofu .
  • Once your tofu is well-pressed, cut it into your desired shapes. Thin slabs, triangles or even small bite-sized shapes will work.
  • Once your tofu is ready to go, pre-heat the oven to 400 F. Line a baking tray with aluminum foil if you can since baked tofu sometimes gets a bit sticky, and the foil makes clean up super easy.
  • Next, prepare the sauce. Whisk together the peanut butter (melt it slightly in the microwave for just a few seconds to make this easier) with the ginger, lime juice or orange juice, soy sauce, sesame oil, maple syrup, and sweet chili sauce. Before you bake your tofu, give the sauce a quick taste. It should be delicious. If not, adjust the seasonings to taste.
  • Coat the tofu with the peanut sauce on all sides. You can transfer the sauce to a wide shallow bowl or dish and dip it in, or use a pastry brush to coat each piece by hand if you're working with larger pieces of tofu. We like to dip it, then brush on extra sauce.
  • Bake the tofu in the oven for about 15 to 17 minutes, keeping an eye on them so they don't burn. Turn pieces over, and bake another 10 to 15 minutes. (Note: The sauce on the aluminum foil will burn a bit, don't worry. You just don't want to see the coated tofu burn.)
  • Serve and enjoy!

Nutrition Facts : Calories 302 kcal, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 2 g, Protein 15 g, SaturatedFat 4 g, Sodium 303 mg, Sugar 13 g, Fat 21 g, ServingSize about 4 servings, UnsaturatedFat 0 g

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