Spicy Stir Fry Tofu With Peanut Sauce W Snow Peas And Mushrooms Recipes

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)

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

Tofu Stir-Fry with Peanut Sauce (Vegan) image

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

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

SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS

So yummy and healthy. I used a mix of frozen veggies (thawed) and sliced button mushrooms instead of the suggested vegetables.

Provided by mikey ev

Categories Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Spicy Stir Fry Tofu With Peanut Sauce W/ Snow Peas and Mushrooms image

Steps:

Place tofu cubes on several layers of paper towels. Cover with additional paper towels; let stand 5 minutes.
Heat oil in a large nonstick skillet over medium-high heat.
Add tofu to pan; cook 7 minutes or until lightly browned, gently turning occasionally.
Remove from pan; keep warm.
Add snow peas, bell pepper, 1/4 cup of water, onions, ginger, and garlic to pan; stir-fry 3 minutes.
Add mushrooms; stir-fry 2 minutes.
Combine remaining 1/2 cup water, tamari, peanut butter, cornstarch, sriracha, and salt in a small bowl; stir well.
Add tamari mixture and tofu to pan; cook 1 minute or until thickened, stirring constantly.
Serve warm over rice or noodles; or chilled.

Ingredients

1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes
2 teaspoons canola oil
3/4 lb snow peas, trimmed
1 cup red bell pepper, sliced into strips
3/4 cup water, divided
1/2 cup green onion, sliced
2 teaspoons fresh ginger, peeled and minced
2 garlic cloves, minced
3 cups shiitake mushrooms, sliced (about 8 ounces)
2 tablespoons reduced sodium soy sauce or 2 tablespoons soy sauce
2 tablespoons creamy peanut butter
1 teaspoon cornstarch
2 teaspoons sriracha sauce
1/4 teaspoon salt

SPICY TOFU AND VEGETABLE STIR-FRY

Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.

Provided by ellie_

Categories Soy/Tofu

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Spicy Tofu and Vegetable Stir-fry image

Steps:

Put cornstarch in pie pan.
Add tofu and coat on all sides.
Heat 2 TB oil in pan over medium-high heat.
Add tofu and cook until brown (be careful it turns very easily).
Remove and transfer to bowl.
Add remaining 2 TB oil to pan.
Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
Add sauce mixture and tofu to pan and cook 5 minutes longer.

Ingredients

4 tablespoons corn oil
1 (1 lb) package firm tofu, cut into 1 inch cubes
1/2 cup cornstarch
1 bunch green onion, sliced
1 cup snow peas, trimed and sliced
1/2 lb mushroom, sliced
2 carrots, peeled and sliced
12 large shrimp (optional)
1 poblano pepper, sliced
1/4 cup rice vinegar
1/4 cup sweet and sour sauce
1 dash hot sauce (I use Frank's, or more to taste)

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SPICY PEANUT TOFU STIR FRY - LITTLE SPICE JAR

Web May 17, 2020 STIR FRY: In a large non-stick skillet over medium-high heat, add 2 tablespoons of oil and swirl to coat pan. Add the cubed tofu …
From littlespicejar.com
4.8/5 (37)
Category Dinner
Servings 4
Total Time 40 mins

TOFU: 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.
SAUCE: 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.
STIR FRY: 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: 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!

Spicy Stir Fry Tofu With Peanut Sauce W Snow Peas And Mushrooms Recipes

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)

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!

SPICY STIR FRY TOFU WITH PEANUT SAUCE W/ SNOW PEAS AND MUSHROOMS

So yummy and healthy. I used a mix of frozen veggies (thawed) and sliced button mushrooms instead of the suggested vegetables.

SPICY TOFU AND VEGETABLE STIR-FRY

Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.

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