Tofu and Peppers with Spicy Vegan Peanut Sauce recipe
All Recipes Main Dish Recipes Stir-Fry
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 caloriescarbohydrate: 19.1 gcholesterol: : -fat: 20.5 gfiber: 5 gprotein: 17.3 gsaturatedFat: 3.5 gservingSize: -sodium: 647.7 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Tofu and Peppers with Spicy Vegan Peanut Sauce
Directions
-
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.