A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I’m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it’s own!
This pan crispy tofu that’s been tossed in a homemade thai-style peanut sauce that’s loaded with ginger, garlic, peanut butter, brown sugar, and a squeeze of lime juice.
This recipe is anything but boring my friends. It’s savory, satisfying and loaded with flavor. I’m packing in some of my favorite veggies and not only is it completely vegan and vegetarian friendly, its also GLUTEN FREE. But that doesn’t mean you wont enjoy it.
You can certainly swap out the veggies or add a couple different types along with the ones i’ve used. My tofu stir fry has lots of sliced shiitake mushrooms for an added savory/smoky note along with large diced onions which add a little sweetness. Or some freshly grilled baby bok choy. Bok choy is another one of those foods that i’ve learned to love with time. As a kid, I didn’t much care for them at all. As an adult, I could make a meal out of grilled bok choy that’s been drizzled with a bit of toasted sesame oil and a hint of salt and pepper. Seriously. It’s SO GOOD.
SPICY PEANUT TOFU STIR FRY RECIPE A super flavorful spicy peanut tofu stir fry! The tofu is tossed in a homemade thai-style peanut sauce and is crispy without frying! I’m pan sautéing my tofu along with shiitake mushrooms and sliced onions. Serve it on a bed of brown rice, quinoa, or on it’s own! Ingredients
INGREDIENTS: STIR FRY:
1 – 14 ounce block extra firm tofu
1 ½ tablespoon cornstarch
½ teaspoon salt
3 tablespoons oil (vegetable, canola, coconut)
1 ½ cup sliced shiitake mushrooms (button or baby bellas work too)
1 cup white onions, large dice
1 ½ tablespoon EACH: minced garlic AND grated ginger (ginger paste is fine too)
3 tablespoons low sodium soy sauce (use GF tamari to make this gluten-free)
2 teaspoon chili oil
1 tablespoon toasted sesame oil
2 tablespoons peanut butter
2 tablespoons lime juice
¼ cup brown sugar
grilled bok choy, crushed peanuts, red pepper flakes, and lime wedges
Place a folded tea towel in the shape of the tofu on a plate. Place tofu in the prepared plate. Place another tea towel on top (in the shape of the tofu) followed by another plate and 2-28 ounce cans or anything that weight 2-3 pounds to help remove the water from the tofu. Or you can simply use a tofu press and tighten the wheels to help squeeze out the water over a plate. Let the tofu dry for at least 15-20 minutes and ideally, I like to let it go for an hour. Once dry, cut the tofu up into 1-inch cubes. Place the cornstarch, salt, and if desired, a pinch of chili powder into a zip top bag. Add the tofu, zip the bag and give it a toss so the tofu is coated with the cornstarch.
While the tofu is drying, prepare the sauce. Combine all the ingredients for the sauce in a blender or in a medium mason jar (with a lid). I prepared it in a jar and gave it a few good shakes until the ingredients mixed through. Set aside.
In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu to the pan and let fry for 3 minutes. Flipping the tofu as needed to ensure even browning on all sides. Add 3 tablespoons of the prepared sauce to the tofu and allow to cook for an additional 2-3 minutes. When the tofu is caramelized, remove to a plate. Add the remaining 1 tablespoons of oil to the pan, turn the stove to high heat and add the shiitake mushrooms and onions to the pan. Cook the veggies for 3-4 minutes or to desired doneness. Add the tofu back into the skillet, turn the stove off. Drizzle in the peanut sauce and toss to coat. Remove stir fry to a serving dish.
Serve warm with rice, quinoa, or on it’s own. Top with crushed peanuts, red pepper flakes and lime wedges. Serve with grilled bok choy is desired. The tofu will lose a bit of the crispness as it sits. But the flavors intensify and the stir fry tastes even better the next day!