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
TOFU STIR FRY
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
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
Provided by veggiecurean
Time 20m
Number Of Ingredients 11
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
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
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
More about "tofu stir fry with peanut sauce vegan recipes"
SPICY PEANUT TOFU STIR FRY - LITTLE SPICE JAR
From littlespicejar.com
4.8/5 (36)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!
BEST TOFU STIR-FRY RECIPE - HOW TO MAKE TOFU STIR-FRY
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5/5 (17)Total Time 50 mins
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From thespruceeats.com
4.1/5 (14)Category Entree, DinnerAuthor ShanleyCalories 313 per serving
TOFU STIR FRY WITH PEANUT SAUCE | LIVING LOU
From livinglou.com
5/5 (2)Total Time 33 minsCategory Main CourseCalories 638 per serving
- Drain tofu and wrap in paper towel. Place something heavy on top (I use a cast iron skillet), and let sit for about 15 minutes. Once pressed, cut into 1" cubes.
- Heat 1 tbsp of canola oil in a large frying pan over medium-high heat. Toss tofu in curry powder and 1/4 tsp of salt. Add to pan in a single later. Cook until golden brown on each side. About 2-3 minutes per side, 12-15 minutes total. Turn down the heat if the tofu is browning too quickly. Remove from pan and set aside.
- In a large bowl, whisk coconut milk with peanut butter, lime juice, garlic, soy sauce, and sriracha.
- Add remaining canola oil, followed by broccoli, red pepper and remaining 1/2 tsp of salt. Cook for 2-3 minutes. Add coconut milk mixture, and cook another 2-3 minutes until vegetables are tender and sauce has thickened. Return tofu to pan. Serve over rice with cilantro.
TERIYAKI PEANUT TOFU WITH STIR-FRIED ... - I LOVE VEGAN
From ilovevegan.com
4.9/5 (16)Category Lunch And DinnerServings 4Total Time 40 mins
- Bring 2.5 cups of vegetable stock to a boil in a medium sized saucepan. Add 1 cup of brown rice, turn the heat down to low, cover and cook for 55 minutes.
PEANUT TOFU STIR FRY (VEGAN + GF) - RHIAN'S RECIPES
From rhiansrecipes.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 309 per serving
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THE BEST DAMN STIR FRY TOFU WITH PEANUT SAUCE
From worldofvegan.com
Reviews 6Author Gina HouseCuisine AsianCategory Dinner
- Wrap the tofu in a towel and gently squeeze out the water. Dice into 1-inch cubes. Put the cubes in a container with a lid. Drizzle the soy sauce over the tofu, then cover and shake until well coated. Add the garlic powder and starch, then cover and shake again.
- Put a nonstick pan over medium-high heat. Pour in 2 teaspoons of oil. Cook the tofu until browned on all sides, about 3 to 4 minutes, turning occasionally. Remove the tofu when it’s done and place the pan back over the heat.
- Add the cauliflower to the pan, along with the remaining 1 teaspoon of oil. While it cooks, mince the garlic. Add the white onion to the pan. Stir and cook until the onion is soft, about 3 to 4 minutes.
- Add the asparagus, bell pepper, and garlic to the pan. Cook and stir until the vegetables are tender with a bit of crunch, about 5 to 7 more minutes.
CRISPY TOFU WITH PEANUT SAUCE - MY DARLING VEGAN
From mydarlingvegan.com
5/5 (1)Total Time 30 minsCategory Main Course, Main DishCalories 557 per serving
- Start by making rice according to package instructions. Note, cooking times will change depending on the type of rice. While rice cooks, prepare everything else.
- In a small blender combine all the ingredients for the Peanut Ginger Sauce. Blend until smooth and set aside.
- In a large nonstick skillet, heat 1 tbsp of oil over medium heat. Cube tofu into 1/2" inch pieces. Once the oil is hot (it should sizzle when tofu hits the pan) add tofu and salt. Pan-fry for 5-7 minutes stirring frequently until tofu is golden brown on all sides.
- Add 1/2 of the peanut sauce to the tofu and stir until tofu is completely coated. Some of the sauce may stick to the pan; that's okay. Once the tofu has caramelized on the edges, another 5 minutes, remove from heat and set aside.
CRISPY BAKED PEANUT TOFU | MINIMALIST BAKER RECIPES
From minimalistbaker.com
Ratings 322Calories 525 per servingCategory Entree
- If your block of tofu is larger than 12 ounces, trim it down. Then drain your tofu and use a tofu press or wrap in an absorbent towel several times and place something heavy on top to press for 15-20 minutes.
- Once pressed, slice tofu into roughly 1/2-inch cubes and arrange on the parchment-lined baking sheet in a single layer. Ensure they aren't touching so they will crisp up. Bake for 20-25 minutes to dry/firm the tofu. NOTE: At 20 minutes, the tofu should be chewy, and at 25 minutes, the tofu should be more crispy. Bake according to preference.
- In the meantime, prepare sauce by adding peanut butter, sesame oil, tamari, maple syrup, and chili garlic sauce to a medium mixing bowl and whisking until combined. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for heat, or tamari for saltiness.
TOFU STIR FRY WITH PEANUT SAUCE (VEGAN, GLUTEN FREE ...
From dietitiandebbie.com
Cuisine Asian-InspiredTotal Time 40 minsCategory EntreeCalories 535 per serving
- Add canola oil to a deep non-stick skillet over medium-high heat. Do not stir, but allow tofu to cook on each side for 3-5 minutes or until golden brown. (Turn each piece of tofu over with a fork individually to brown all sides.) Transfer to a plate and set aside.
- Add the vegetables to the same pan with the leftover oil from the tofu. Sauté for 2 minutes. Cover with lid and cook another 8-10 minutes or until vegetables are crisp tender. Stir tofu into cooked vegetables to reheat.
- While the vegetables cook, add all of the peanut sauce ingredients to a food processor and puree until smooth. Pour sauce over the cooked vegetables and tofu or add once plated.
- To serve, add rice to serving dishes and top with vegetables, tofu, and peanut sauce. Garnish with fresh cilantro, sesame seeds, and chopped green onion, if desired.
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- Cook the rice according to package instructions. While the rice is cooking, prepare the rest of the stir-fry.
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From connoisseurusveg.com
5/5 (6)Total Time 30 minsCategory EntreeCalories 430 per serving
- To make the sauce, whisk the peanut butter, hoisin sauce, soy sauce, maple syrup, vinegar, sriracha, garlic and ginger together in a small bowl.
- Begin whisking in the water, a bit at a time, just until the sauce is smooth and runny, but not overly watery.
- When the oil is hot, add tofu cubes in an even layer. Allow the to cook for about 10 minutes, flipping it once or twice, until browned and crispy on multiple sides.
TOFU STIR-FRY WITH VEGETABLES AND PEANUT SAUCE | THE ...
From themodernproper.com
Ratings 2Calories 524 per servingServings 4
- **Combine all peanut sauce ingredients in a food processor or blender, and blend until the peanut sauce is smooth, cohesive and creamy, about 30 seconds
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VEGETARIAN AND VEGAN TOFU STIR-FRY RECIPES
From thespruceeats.com
Author Jolinda HackettPublished 2016-01-10Estimated Reading Time 4 mins
- Tofu Cashew 'Chicken' Stir-Fry. Cashew chicken is a beloved Chinese-American stir-fry dish that mainly focuses on the chicken and nuts. This vegetarian version, however, replaces the chicken with tofu and adds plenty of vegetables.
- Simple Vegan Tofu and Vegetable Stir-Fry With Ginger. This easy tofu stir-fry is a simple combination of tofu, a variety of vegetables, and a mixture of soy sauce, lemon juice, and ginger.
- Vegan Tofu Stir-Fry With Vegetables in Peanut Sauce. Peanut sauce is a typical Thai flavoring that adds a bit of sweetness and spice to a dish and works beautifully in this tofu and vegetable stir-fry.
- Broccoli and Tofu in Garlic Sauce. This Chinese-restaurant-style broccoli and tofu stir-fry features a generous amount of sauce, making it perfect for pairing with steamed white rice or another whole grain like quinoa.
- Swiss Chard and Tofu Stir-Fry. This tofu and vegetable stir-fry is super simple, calling for nothing more than greens, garlic, mushrooms, soy sauce, sesame oil, and, of course, tofu.
- Chinese Kung Pao Tofu With Snow Peas. There's plenty of veggies in this Chinese-style kung pao tofu stir-fry, including mushrooms, bok choy, and snow peas.
- Vegan Stir-Fry With Hoisin Sauce. A sauce of lime juice, hoisin, honey, ginger, red pepper flakes, and cilantro turn a typical tofu stir-fry into something sweet, spicy, and special.
- Thai-Style Tofu Stir-Fry With Lemongrass. Lemongrass adds fragrance and freshness to this vegetable and tofu stir-fry. The citrus-smelling green is added toward the end of cooking time along with the garlic, combining with the stir-fried tofu, green beans, carrots, broccoli, bell peppers, and Thai chiles.
- Mixed Vegetable Stir-Fry With Tofu. The sauce is the star of this stir-fry, combining several flavorful ingredients like soy sauce, hoisin, sweet chile sauce, sherry, and brown sugar.
- Thai Vegetable Stir-Fry With Tofu. What makes this stir-fry special is the crispy pan-fried tofu, which is marinated in hoisin sauce and brown sugar, coated in flour, and then cooked until browned.
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