Tofu Vegetable Stir-Fry in Peanut Sauce Recipe

Name: Tofu Vegetable Stir-Fry in Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 g tofu, extra firm; 2 tablespoons peanut oil; 12 onion, chopped; 2 celery ribs, chopped; 1 head broccoli, cut into bite sized pieces; 1 parsnip, cut into bite sized pieces; 1 carrot, cut into bite sized pieces; 1 red pepper, cut into bite sized pieces; 1 zucchini, cut into bite sized pieces; 1 cup mushroom, cut into bite sized pieces; 4 tablespoons natural-style peanut butter, creamy; ¾ cup vegetable broth; ½ cup almond milk or ½ cup other non-dairy milk; ⅛ teaspoon coconut extract; 1 tablespoon soy sauce, gluten-free; 1 tablespoon agave nectar; 12-1 teaspoon cayenne; 1 lime, juiced

Servings: persons

350 g tofu, extra firm
2 tablespoons peanut oil
12 onion, chopped
2 celery ribs, chopped
1 head broccoli, cut into bite sized pieces
1 parsnip, cut into bite sized pieces
1 carrot, cut into bite sized pieces
1 red pepper, cut into bite sized pieces
1 zucchini, cut into bite sized pieces
1 cup mushroom, cut into bite sized pieces
4 tablespoons natural-style peanut butter, creamy
¾ cup vegetable broth
½ cup almond milk or ½ cup other non-dairy milk
⅛ teaspoon coconut extract
1 tablespoon soy sauce, gluten-free
1 tablespoon agave nectar
12-1 teaspoon cayenne
1 lime, juiced

1
Cut the tofu into bite sized chunks.
2
Place in a plastic zip lock bag with 1 tablespoon vegetable broth and 1 tablespoon soy sauce.
3
Seal the bag and shake until all the tofu pieces are covered.
4
Preheat the oven to 400 F - allowing the tofu to marinate while the oven heats.
5
Bake the tofu 10-15 minutes on one side then flip the pieces and bake 10-15 minutes on the other side.
6
While the tofu is baking chop all the vegetables.
7
Heat the oil in a large wok and cook the onion and celery for 3 minutes.
8
Add the broccoli and parsnip and cook for another 5 minutes.
9
Add the carrots and red pepper and cook an another 5 minutes.
10
Finally add the zucchini and mushrooms and cook for 2 or 3 more minutes.
11
Turn off the heat under the wok and prepare the sauce.
12
Place the peanut butter, vegetable broth, almond milk, coconut extract, soy sauce, agave nectar, cayenne, and lime juice in a small sauce pan.
13
Bring the sauce to a boil and then turn down to a simmer.
14
Cook, stirring frequently until the sauce begins to thicken and reduce.
15
Pour the hot sauce over the vegetables and serve.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 350 g tofu, extra firm, 2 tablespoons peanut oil, 12 onion, chopped, 2 celery ribs, chopped, and more.

Yes, Tofu Vegetable Stir-Fry in Peanut Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Vegetable Stir-Fry in Peanut Sauce

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