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
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
TOFU SATAY WITH PEANUT SAUCE
Indonesian-style vegan satay marinade seasons skewered chunks of tofu before they're grilled. Serve with peanut sauce to replicate this Asian street food as an appetizer or, if desired, serve over rice for a meal.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Asian
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Mix coconut milk, kecap manis, curry paste, turmeric powder, ginger, and vegan fish sauce together in a gallon-sized resealable bag. Seal and shake to mix.
- Cut tofu into 2-inch pieces and place in the bag. Seal and shake to coat. Allow to marinate for at least 30 minutes. Soak bamboo skewers in water for 30 minutes.
- Combine peanut butter, coconut milk, chili-garlic sauce, kecap manis, lime juice, and ginger in a bowl. Whisk until sauce is smooth. Set aside.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove the tofu pieces and tap to remove any excess marinade. Skewer an equal number of tofu pieces onto each skewer.
- Grill the skewers on each side until browned, basting the skewers with the marinade as they cook, 10 to 15 minutes total.
- Drizzle the peanut sauce over the skewers and serve with extra sauce and lime wedges on the side.
Nutrition Facts : Calories 321.7 calories, Carbohydrate 19.9 g, Fat 22.9 g, Fiber 2.5 g, Protein 13.2 g, SaturatedFat 11.8 g, Sodium 1325 mg, Sugar 11.9 g
TOFU WITH PEANUT-GINGER SAUCE
If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.
Provided by Martha Rose Shulman
Categories easy, lunch, quick, appetizer
Time 10m
Yield 1/2 to 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).
BAKED TOFU WITH PEANUT SAUCE AND COCONUT-LIME RICE
A spicy, fragrant peanut sauce reminiscent of the groundnut stews that are popular across West Africa anchors this recipe. Any protein would be lucky to be doused and marinated in it, but tofu soaks up the peanut sauce's flavors and chars up nicely upon roasting. The tofu's neutral flavor allows the other flavors in the dish to break through. Red miso and fish sauce provide umami, honey lends a subtle sweetness and the lime zest in the coconut rice brightens it all. Finished with pickled peppers and fresh sliced scallions, this dish comes together to make an exciting but quick weeknight dinner.
Provided by Yewande Komolafe
Categories dinner, weekday, grains and rice, vegetables, main course
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 450 degrees and lightly brush a large rimmed sheet pan with oil.
- In a small bowl, stir 4 tablespoons lime juice with 1/2 teaspoon salt until salt dissolves. Add the sliced peppers, a few cracks of black pepper and set aside.
- In a small pot, combine the rice with 1 cup water and the coconut milk. Season with salt and bring to a simmer. Cover and cook over medium-low until the rice is just tender, 12 to 15 minutes. Remove from the heat and let sit, covered, until ready to serve.
- In a medium bowl, whisk 4 tablespoons lime juice with the peanut butter, miso, ginger, fish sauce (if using), habanero, 2 tablespoons oil, 1 tablespoon honey and 3/4 cup water. Stir until smooth and season to taste with salt.
- Arrange the tofu pieces in a single layer on the oiled baking sheet and season with salt. Spoon about 2 tablespoons of the peanut sauce over each, covering the top and allowing the sauce to run down and coat the sides. Drizzle the tops with some oil, and roast until glaze is set, deep brown and caramelized along the edges, 18 to 20 minutes. Add the remaining lime juice and 1 tablespoon honey to the leftover peanut sauce in the bowl to make the dressing; set aside.
- Divide the greens among bowls. Add the lime zest and half the sliced scallions to the rice, then fluff with a fork. Top the greens with the rice, then the tofu. Spoon the peanut dressing over everything, and garnish with the drained pickled peppers and remaining sliced scallions.
TOFU WITH PEANUT-GINGER SAUCE
Make and share this Tofu With Peanut-Ginger Sauce recipe from Food.com.
Provided by PumpKIM
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To prepare sauce: Whisk water, peanut butter, rice vinegar (or white vinegar), soy sauce, honey, ginger and garlic in a small bowl.
- To prepare tofu: Drain and rinse tofu; pat dry. Slice the block crosswise into eight 1/2-inch-thick slabs. Coarsely crumble each slice into smaller, uneven pieces.
- Heat oil in a large nonstick skillet over high heat. Add tofu and cook in a single layer, without stirring, until the pieces begin to turn golden brown on the bottom, about 5 minutes. Then gently stir and continue cooking, stirring occasionally, until all sides are golden brown, 5 to 7 minutes more.
- Add spinach, mushrooms, scallions and the peanut sauce and cook, stirring, until the vegetables are just cooked, 1 to 2 minutes more.
Nutrition Facts : Calories 215.9, Fat 14.7, SaturatedFat 2.9, Sodium 131.3, Carbohydrate 11.6, Fiber 3.2, Sugar 5.9, Protein 14.3
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- Start by making rice according to package instructions. Note, cooking times will change depending on the type of rice. While rice cooks, prepare everything else.
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