TOFU AND VEGGIES IN PEANUT SAUCE
Easy, quick, and tasty meal. A favorite in our household.
Provided by Anne Buchanan
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
- In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.
Nutrition Facts : Calories 443.3 calories, Carbohydrate 24 g, Fat 29.9 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 5.4 g, Sodium 642 mg, Sugar 9.2 g
TOFU AND PEPPERS WITH SPICY PEANUT SAUCE
Our spicy peanut sauce is inspired by the one used in satay, a common Indonesian dish. The sauce is a perfect accompaniment to the mild-flavored tofu.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Slice each tofu cake crosswise into 6 rectangles.
- In a shallow container, whisk together 1 tablespoon each oil and soy sauce. Dip tofu pieces lightly on all sides to coat. Brush two rimmed baking sheets with remaining tablespoon oil; divide tofu between them. Scatter peppers around the edges.
- Bake 10 minutes; turn tofu and peppers. Continue baking until tofu is golden brown and peppers begin to char, 10 to 15 minutes more.
- In a small saucepan over low heat, whisk together peanut butter, lime juice, chili sauce, brown sugar, 3 tablespoons water, and remaining 1 tablespoon soy sauce, until warm. Drizzle sauce over tofu and peppers. Garnish with cilantro, if desired.
TOFU AND PEPPERS WITH SPICY VEGAN PEANUT SAUCE
Forget what you think you know about tofu and try this recipe! It is spicy, savory, vegan, and delicious. A vegetable chopper can cut down on the prep time.
Provided by jonvance
Categories Main Dish Recipes Stir-Fry
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 306.5 calories, Carbohydrate 19.1 g, Fat 20.5 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 3.5 g, Sodium 647.7 mg, Sugar 7.5 g
STIR-FRIED TOFU AND PEPPERS
This attractive stir-fry is inspired by a traditional Chinese dish called rainbow beef. The vegetarian version works well, and it's also easier to make. If you prefer a very firm tofu, take the extra time to weight it as directed in step 1. I am happy to skip this step and use firm tofu that hasn't been weighted.
Provided by Martha Rose Shulman
Categories dinner, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Optional step for firmer tofu: Blot the tofu dry, wrap in a clean kitchen towel and place a cutting board on top. Let sit for about 15 minutes. Whether weighted or not, slice the tofu about 1/2 inch thick into 1- x 2-inch dominoes.
- Mix together 1 tablespoon of the soy sauce, 1 teaspoon of the brown sugar and 1 tablespoon of the oil in a medium bowl. Toss with the tofu, and stir to make sure all of the pieces are coated. Let sit for five to 10 minutes while you prepare the other ingredients.
- In a small bowl, stir together the remaining soy sauce and sugar, hoisin sauce and sesame oil. Set aside.
- Heat a large nonstick skillet or wok over high heat until a drop of water evaporates on contact. Add the oil, turn the heat to medium-high and add the peppers. Stir-fry for a couple of minutes, until the peppers begin to soften, and add the garlic and ginger. Stir-fry for 20 seconds, until the garlic and ginger begin to smell fragrant, and add the tofu, dried red pepper flakes and green onions. Stir-fry two minutes, give the sauce a stir and add to the pan. Cover and cook for three minutes. Remove the lid, stir the ingredients in the pan, and taste and adjust seasonings. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 496 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY THAI TOFU WITH RED BELL PEPPERS AND PEANUTS
Provided by Rozanne Gold
Categories Wok Stir-Fry Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Peanut Tofu Spinach Bell Pepper Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Pescatarian Dairy Free Tree Nut Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.
CRISPY TOFU WITH SPICY PEANUT SAUCE
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
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
PAN SEARED TOFU WITH SPICY PEANUT SAUCE
Lay on a bed of organic spinach mixed with cucumber and the left over sauce. I just though of this, and its so good! Trust me, USE SPINACH! It goes with this.
Provided by Veganizedty
Categories Soy/Tofu
Time 1h15m
Yield 1-2 serving(s)
Number Of Ingredients 4
Steps:
- Chop tofu into small cubes and wrap into two paper towels and place something heavy on top (to get most of the water out) for 10-15 minuets.
- Place in bowl and pour enough sauce to cover all of tofu.
- Cover and place in fridge for 1-4 hours(I like lots of flavor and spice so I went four hours).
- Heat small sauce pan to about medium.
- Pour in marinaded tofu and let sizzle tossing every few minutes.(cook for about 10 minuets)(may want to add more sauce in the process).
- Prepare cucumber and spinach on plate, place cooked tofu in the center.
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