Peanut Sauce Tofu
This recipe for Thai Peanut Sauce Tofu is a quick and easy vegan stir fry with seared tofu and colorful vegetables, all covered in a homemade peanut sauce. Serve it with a side of rice for a complete meal that’s ready in less than 30 minutes!
Ingredients
- 15 oz block of firm or extra-firm tofu drained, pressed, and cut into bit sized piece
- 1 tablespoon of olive oil
- ½ cup of peanut butter creamy of chunky work here but a natural drippy peanut is best
- 2 tablespoons of soy sauce
- 1 clove of garlic
- ½ cup of milk or water I like the extra creaminess that milk adds
- 1 teaspoon of maple syrup
- 1 tablespoon of lime juice
- ½ inch of fresh ginger or 1/2 teaspoon of dried ginger
- 1 bell pepper thinly sliced or chopped
- 1 heaping cup of broccoli chopped into bite sized pieces
- 1 cup of cabbage shredded or cut into bite sized pieces
- Optional for serving: chopped green onion sesame seeds
Instructions
- Drain and press the tofu and then cut into bite sized pieces.
- Heat the oil in a large skillet and once hot, add in the bell pepper, broccoli, and cabbage. Sauté until the veggies begin to soften, about 8 minutes. Set aside.
- Meanwhile, make the sauce by adding all of the ingredients to a blender or food processor and blend until smooth. You can also simply whisk everything together, you just need to finely mince the garlic and ginger beforehand.
- In the same skillet, add in the tofu. Sauté for about 10 minutes, turning every few minutes, so that it gets golden brown on most of the sides. You can also cook the veggies and tofu in 2 separate skillets, if you’d like the meal to be ready faster.
- Turning the heat down to low, pour half of the peanut sauce over the tofu and cook, stirring constantly for 2 minutes. As desired, you can toss the veggies in the skillet as well but I like to serve them separately and simply drizzle some of the peanut sauce over the veggies.
- Serve the tofu and veggies together with an extra drizzle of peanut sauce, green onion, and a nice sprinkle of sesame seeds. ENJOY!
Notes
Add any leftovers to an airtight container and place it in the fridge for up to 2-3 days. Rewarm in a skillet on the stovetop or pop it in the microwave to reheat. Reheating tofu in the skillet will crisp it up the best.
