Crispy Spicy Peanut Tofu Stir Fry Recipes

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

Ingredients

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

CRISPY SPICY PEANUT TOFU STIR FRY

Crispy Spicy Peanut Tofu Stir Fry image

Satisfy your stir fry cravings with this healthy vegetarian version! Baked, yet still incredibly crispy, pieces of tofu go perfectly with this spicy peanut sauce. Tastes like a restaurant dish, only better!

Provided by The Chunky Chef

Time 1h25m

Number Of Ingredients 11

Ingredients

12 ounces extra firm tofu
1 Tbsp sesame oil
1 head fresh broccoli (or any other veggies you'd like)
SAUCE:
1 1/2 Tbsp sesame oil
1/4 cup soy sauce
3 - 4 Tbsp brown sugar
1/2 tsp chili sauce
2 cloves garlic (minced)
1/2 tsp ginger (grated)
2 1/2 Tbsp peanut butter

Steps:

Slice tofu block into 1/2 inch thick slices. Place several paper towels down on a cutting board, lay the slices on top, top with several more paper towels and add weight to the top. I used a cutting board, ceramic insert from a slow cooker, and added a large can of tomatoes to the insert to add extra weight.
This can be done in advance (see notes section below recipe).
Drain tofu for 15-30 minutes, the longer the better!
Preheat oven to 400 degrees.
Slice tofu into strips, then cut across them to make small cubes.
Place on a parchment paper lined baking sheet, spray lightly with cooking spray and bake for 25-30 minutes, until golden and crispy.
Set pan aside while you make the sauce.
Whisk sauce ingredients together in a small bowl.
Add cooked tofu to the sauce and let it marinate for about 10-15 minutes.
Steam broccoli (and/or other veggies) and set aside.
Drizzle a bit of sesame or vegetable oil into a large skillet or wok, and heat over MED-HIGH heat.
Using a slotted spoon, add the marinated tofu to the skillet and stir fry for a few minutes until seared and caramelized.
Serve over rice, vegetables, and drizzle with remaining sauce if desired.
Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, so don't worry. Remove from pan and set aside and cover to keep warm.

CRISPY TOFU WITH SPICY PEANUT SAUCE

Crispy Tofu With Spicy Peanut Sauce image

Make and share this Crispy Tofu With Spicy Peanut Sauce recipe from Food.com.

Provided by Dreamer in Ontario

Categories Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (454 g) package medium firm tofu
1/4 cup safflower oil
1/2 cup cornstarch
1/4 cup szechwan spicy peanut satay sauce
1 green onion, thinly sliced

Steps:

Drain tofu.
Cut into 4 equal lengthwise slices.
Place on a double thickness of tea towel, cover with another double thickness of tea towel and allow to stand for 15 minutes.
Gently pat tofu dry.
Using large nonstick frying pan, heat oil over medium heat.
Coat tofu with cornstarch.
Fry in hot oil until crispy and lightly coloured (about 4 to 5 minutes per side).
Drain on paper towel.
Place slices on dinner plate, drizzle with peanut sauce and sprinkle with green onions.
Serve immediately.

Nutrition Facts : Calories 182.6, Fat 13.6, SaturatedFat 0.8, Sodium 2, Carbohydrate 14.9, Fiber 0.2, Sugar 0.1, Protein 0.1

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