Tofu Stir-fry with Peanut Butter Sauce

Stir-fry is always a very handy option for a quick vegan dinner. It doesn’t require many ingredients and it’s nothing fancy. Most of the ingredients vegans have at home as their vegan essential. This stir-fry recipe is even more magical because it uses peanut butter as a sauce for tofu! And all vegans love peanut butter, right?

This peanut butter stir-fry is full of crispy and yummy vegetables which are very inexpensive to get. For your on own comfort, you can use a frozen stir-fry mix which has everything you need for this recipe. This is an excellent option when it comes to eating on a budget. However, the fresh vegetables would taste better and crispier.

Tofu is an excellent source of protein and marinated in a peanut butter sauce it tastes just fantastic. It’s also quite low in calories. On the other hand, peanut butter is high in potassium, magnesium, and it contains a lot of vitamin B6.

This tofu stir-fry with peanut butter sauce is very easy and it won’t take more than 25-30 minutes of your time. It doesn’t require advanced cooking skills so everyone can make it! It’s gluten-free (I used rice noodles to make sure it’s gluten-free but you can use any other types of noodles such as soba, sesame or glass noodles).

Tofu Stir-fry with Peanut Butter Sauce

Preparing time: 10 minutes

Cooking time: 15 minutes

Serving: 2-3

Ingredients:

For the stir-fry

2 tbsp peanut oil

200 g rice noodles (or other noodles of your choice)

8 baby corns

1/2 cup green beans

4 broccoli florets

1 cup white button mushrooms, sliced

1 red capsicum, chopped in thin slices

1/4 cup unsalted peanuts

1 brown onion, chopped

1 block firm tofu

1 carrot, sliced

2 cloves garlic, chopped

1/2 tbsp ginger, chopped

For the peanut butter sauce

2 tbsp peanut butter (crunchy or smooth)

2 tbsp sweet chili sauce

2 tbsp tamari sauce

2 tbsp maple syrup or 2 tbsp raw sugar

1/3 cup warm water

For garnish

A few peanuts

Coriander leaves

Instructions:

1. 1. Prepare the peanut sauce: Mix all the ingredients in a bowl. Chop tofu in cubes and marinate it in the peanut butter sauce. Set aside.
2. Chop the onion and ginger. Heat 2 tablespoons peanut oil in a wok pan and add the chopped onion and ginger. Sauteé for 2 minutes or until the onion is golden brown.
3.  Chop carrot, broccoli. mushrooms, and capsicum. Add them to a pan together with corn and green beans. Stir for another 5 minutes.
4. Meanwhile, prepare the noodles according to instructions. Boil water and add the noodles to soften. Leave it for a couple of minutes, usually 1-3 minutes. Drain and rinse with cold water (they won’t stick together).
5. Add marinated tofu and any spare peanut butter sauce to the wok pan. Let it cook for another 5-7 minutes. Add peanuts and combine well.
6. Mix the stir-fry and noodles. Divide into bowls. Garnish with coriander leaves and peanuts.
7. Enjoy!

Klara Walterova

Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.