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  • Jeeca Jeeca
  • - October 25, 2020
  • - 6:40 pm

Stir-Fried Tofu with Peanut Sauce

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This vegan and plant-based Stir-fried Tofu with Peanut Sauce is both really creamy and satisfying. Plus, it’s super easy to make and only requires a few basic ingredients (peanut butter, of course!). 

COOKING THE TOFU

I did the usual drying and cooking technique for the tofu to give it that crisp coating that’s perfect to be coated in sauces.

PEANUT SAUCE

For the sauce, I mixed together:

  • ¾ cup vegetable broth water
  • 1 tbsp sesame oil
  • 3 tbsp peanut butter I used sweetened peanut butter
  • 3 cloves garlic minced
  • 1 tbsp sesame seeds 
  • 1 tbsp coconut sugar or other sweetener adjust according to desired taste
  • 2 1/2 tbsp soy sauce  or tamari adjust according to desired taste

Feel free to adjust everything to your taste before cooking this sauce down with the tofu!

I had this stir-fried peanut tofu with some curry garlic rice, which is very similar to my super easy curry fried rice that I make but without the veggies! 

This was a really comforting meal that pairs well with rice or noodles since the tofu is coated in a really hearty sauce.

You can also check out my other tofu recipes here or down below:

  • Hakka-Style Stuffed Tofu
  • Korean Spicy Braised Tofu
  • Tofu Katsu
  • Nori-Wrapped Tofu in Spicy Sauce
  • Maple Hoisin Tofu
  • Orange Tofu
  • Pan-Fried Tofu Cakes
  • Tofu ‘McNuggets’

Check out the full tofu recipe below!

Hope you enjoy this tofu recipe! You’ll find it below.

Are you looking for more delicious, vegan recipes?

Check out my latest Vegan Kitchen eBook, that has over 95 recipes that are packed with flavour and made with simple and easily accessible ingredients! Two trees will be planted for every download of my eBook.?

Stir-Fried Tofu with Peanut Sauce 

5 from 11 votes
If you’re a fan of anything that involves a good peanut sauce, or peanut butter in general, this one’s for you! They’re pieces of tofu pan-fried to a crisp and cooked down in a hearty peanut sauce!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Asian, Chinese
Servings 3
Calories 266 kcal

Ingredients
  

Tofu

  • 2 (240g each) blocks of extra firm tofu
  • 1 heaping tbsp  corn starch
  • 1/2 tsp salt or to taste
  • 1/2 cup button mushrooms around 12 whole pieces, halved (feel free to use other mushrooms or veggies of choice!)
  • 1 onion diced
  • 2 tbsp neutral oil for frying
  • Sesame oil for drizzling
  • Sliced spring onions

Peanut Sauce

  • ¾ cup vegetable broth water
  • 1 tbsp sesame oil
  • 3 tbsp peanut butter I used sweetened peanut butter
  • 3 cloves garlic minced
  • 1 tbsp sesame seeds 
  • 1 tbsp coconut sugar or other sweetener adjust according to desired taste
  • 2 1/2 tbsp soy sauce  or tamari adjust according to desired taste

Cornstarch Slurry

  • 1 tbsp  corn starch
  • 2 tbsp room temp. water

Instructions
 

Sauce

  • In a small bowl, mix all the ingredients for the sauce. Set aside.

Cornstarch Slurry

  • In another small bowl, mix together the cornstarch and water mixture. Set aside.

Tofu

  • Dry the tofu. You can wrap the tofu in towels and place a plate on top of it until excess liquid is absorbed by the towels. You can also opt to use a tofu press. Afterwards, slice them into 1" (2.5cm) cubes.
  • Sprinkle the salt on the tofu cubes. Add the cornstarch. Coat the tofu well.
  • In a large pan, heat around 1 1/2 tbsp of oil and then fry the tofu cubes until crisp and golden. You will need to turn around the tofu cubes to get each side crisp.
  • Take out the tofu from the pan and set aside.
  • In the same pan, sauté the onions and mushrooms in a little oil over medium high heat. Add in the sauce mixture. Add in the crispy tofu and cook it in the sauce sauce until it boils. Lower the heat.
  • Give the cornstarch slurry a good mix since the starch tends to settled in the bottom. Pour in the cornstarch mixture while mixing. Mix until the sauce has thickened. Afterwards, turn off the heat.
  • Serve the tofu and then drizzle with a little sesame oil and add some spring onions, if desired.
  • Serve with a bowl of rice or noodles and enjoy while hot! I had mine with my super easy curry fried rice! Also, you can check out the video below to see 3 saucy tofu recipes. 🙂

WATCH Video

NUTRITIONAL INFO

Serving: 1serving | Calories: 266kcal | Carbohydrates: 11g | Protein: 6g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 1g | Sodium: 465mg | Potassium: 234mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

You can pin these images:

#tofu #tofurecipes #manila #asianrecipes #vegan #veganrecipes #stirfry #peanutsauce #tofurecipe #easytofurecipe #easyveganrecipe #healthy #plantbased

This Post Has 10 Comments

  1. Marz 8 Nov 2020 Reply

    5 stars
    Thank uou for sharing your recipe. Looks really delicious and healthy!

    1. Jessica Uy 9 Nov 2020 Reply

      Thanks so much Marz! Hope you enjoy them!

  2. Anja 27 Jan 2021 Reply

    5 stars
    It was so delicious and easy to make 🙂 Thank you so much for your great recipes!! I added some bok choy that I still had in the fridge

    1. Jeeca 28 Jan 2021 Reply

      Hi Anja! Really so happy to hear this ◡̈ thank you so much, too!!

  3. maja 11 Jul 2021 Reply

    5 stars
    thank you for sharing this recipe, it was so delicious! i’m only seeing it now, but i looked at the date and realized you posted it on my birthday. so taking that into account, aside with the fact it’s one of the best dishes i have eaten in a while – i’m definitely making it again on my birthday this year:) i’m so glad i found your blog, i’m vegan and asian cuisine is one of my favourites, and your recipes look so good! i’ll make sure to try them! thanks again<3

    1. Jeeca 15 Jul 2021 Reply

      Really happy you liked it Maja!! Thanks so much ◡̈

  4. Diane 7 Oct 2021 Reply

    5 stars
    I made this recipe and our family really enjoyed it. The peanut sauce was light and tasty.

    1. Jeeca 14 Oct 2021 Reply

      Thank you Diane!

  5. Antonio 17 Oct 2021 Reply

    Thanks for the great recipe! Think this peanut sauce could be made ahead of time and then stored in the fridge?

    1. Jeeca 18 Oct 2021 Reply

      Yes you can! You can reheat it on the pan since it’ll thicken i the fridge, and add the tofu in when cooking. 🙂

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Noodles The Foodie Takes Flight

Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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