Tofu Stir Fry With Peanut Sauce Vegan Recipes

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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

TOFU STIR FRY



Tofu Stir Fry image

This tofu stir fry makes the perfect weeknight meal! It's vegan, super easy to make, packed with flavor and protein, and it comes together in just 30 minutes.

Provided by Sina

Categories     Main Course

Number Of Ingredients 22

14 oz extra-firm tofu
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon paprika powder
3 tablespoons corn starch
3 cloves of garlic, minced
1 teaspoon ginger, minced
1 red onion
2 cups fresh green beans
1 red bell pepper
1 cup broccoli florets
2 carrots
1 zucchini
3 green onions, cut into rings
1/4 cup cashews
1/4 cup vegetable broth
4 tablespoons soy sauce
2 teaspoons sesame oil
juice of 1/2 lime
1 teaspoon brown sugar
2 teaspoons corn starch
red pepper flakes

Steps:

  • Cut the red bell pepper and the red onion into thin strips, the zucchini into half moons, and the carrots into slices. Cut off both ends of the green beans and cut them into halves. Finely chop the garlic and the ginger. Cut the broccoli into small florets.
  • Cut the tofu into cubes. Add the soy sauce sauce, the sesame oil, and the paprika powder to the tofu cubes.
  • Stir carefully so all of the tofu cubes are covered in the marinade.
  • Add the corn starch to the tofu. It will help to make the tofu super crispy.
  • Stir carefully so all of the tofu cubes are covered. Heat some oil in a large pan.
  • Cook the tofu for 6-8 minutes until golden and crispy. Stir every few minutes. Place into a bowl and set aside.
  • In the same pan heat some sesame oil and cook the onion for 2-3 minutes or until translucent.
  • Add the garlic and the ginger and cook for another minute.
  • Add the vegetables and cook for 10-12 minutes.
  • Make the sauce: Place all of the ingredients in a small bowl and stir well.
  • Add the sauce, the cooked tofu, the cashews, and the green onions to the stir fry and cook for another 2 minutes. Serve over brown rice.

Nutrition Facts : Calories 254 kcal, Carbohydrate 26 g, Protein 14 g, Fat 12 g, SaturatedFat 2 g, Sodium 1419 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

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 & SNOW PEA STIR-FRY WITH PEANUT SAUCE



Tofu & Snow Pea Stir-Fry with Peanut Sauce image

A fast dinner recipe perfect for busy weeknights, this easy stir-fry recipe will quickly become a favorite. To save time, use precooked rice or cook rice a day ahead.

Provided by Patsy Jamieson

Categories     Healthy Quick & Easy Tofu Recipes

Time 30m

Number Of Ingredients 14

⅓ cup unsalted natural peanut butter
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 teaspoons brown sugar (see Tip)
2 teaspoons hot sauce, such as Sriracha
1 (14 ounce) package extra-firm or firm tofu (see Tip)
4 teaspoons canola oil, divided
1 (14 ounce) package frozen (not thawed) pepper stir-fry vegetables
2 tablespoons finely chopped or grated fresh ginger
3 cloves garlic, minced
2 cups fresh snow peas, trimmed
2 tablespoons water, plus more if needed
4 tablespoons unsalted roasted peanuts
2 cups cooked brown rice

Steps:

  • Combine peanut butter, vinegar, soy sauce, sugar, and hot sauce in a medium bowl; whisk until smooth. Set aside.
  • Drain tofu; pat dry with a paper towel. Cut into 3/4-inch cubes; pat dry again.
  • Heat 2 tsp. oil in a large nonstick skillet over medium-high heat. Add half the tofu and let cook, undisturbed, until lightly browned underneath, about 2 minutes. Stir and continue cooking, stirring occasionally, until browned all over, 1 to 2 minutes. Transfer to a plate. Add 1 tsp. oil to the pan, then the remaining tofu; repeat.
  • Add the remaining 1 tsp. oil to the pan. Add frozen vegetables, ginger, and garlic; stir-fry until the ginger and garlic are fragrant and the vegetables have thawed, 2 to 3 minutes. Stir in snow peas. Add water, cover and cook until the peas are crisp-tender, 3 to 4 minutes.
  • Push the vegetables to the edges of the pan. Add the reserved peanut sauce to the center and cook, stirring, until hot, about 30 seconds. Stir the vegetables into the sauce. Add the reserved tofu and cook, stirring, until heated through, 30 to 60 seconds. If necessary, add more water to make a creamy sauce. Sprinkle each serving with 1 Tbsp. peanuts; serve with rice.

Nutrition Facts : Calories 514.2 calories, Carbohydrate 48.6 g, Fat 26.5 g, Fiber 7.3 g, Protein 22.5 g, SaturatedFat 4.2 g, Sodium 376.4 mg, Sugar 11.5 g

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Stir-Fry: Tofu Stir-Fry with Peanut Sauce (Vegan). WorldRecipes.org. WorldRecipes. Home; Search; Contact; Sign In; Sign Up. 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! 441 calories; protein 16.7g; carbohydrates 39g; fat 25.9g; sodium …
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