Tofu and Peppers with Spicy Vegan Peanut Sauce recipe

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Ingredients

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

Nutrition Info

306.5 calories
carbohydrate: 19.1 g
cholesterol: : -
fat: 20.5 g
fiber: 5 g
protein: 17.3 g
saturatedFat: 3.5 g
servingSize: -
sodium: 647.7 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice tofu into 1/2-inch-thick strips and press between paper towels to remove excess water, leave to drain while preparing vegetables.

  2. 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.

  3. 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.

  4. Combine peanut butter, water, sriracha sauce, soy sauce, salt, and black pepper in a blender and blend until smooth to make the peanut sauce.

  5. Transfer tofu and peanut sauce to the skillet with the vegetables. Heat over low heat until warmed through, about 5 minutes.

Recipe Yield

6 servings

Recipe Note

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.

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