Tofu and veggie stir fry with peanut sauce

Love tofu and veggie stir fries with different twists.  This one sports a tasty peanut sauce.  Serves great over brown rice.  (I made 1 cup dry for this quantity.)  Definitely a keeper!  Feel free to change up the veggies to your preferences!  I think some broccoli in here would be really good.


Inspired from this recipe.

Peanut sauce

  • 1/2 cup water
  • 1 Tbsp brown sugar
  • 6 Tbsp peanut butter (just peanuts, preferably!  If sweetened, eliminate sugar from recipe)
  • 2 tsp reduced sodium tamari or soy sauce

The rest

  • 2 tsp brown sugar
  • 5 tsp reduced sodium tamari or soy sauce
  • 1 tsp Sriracha or 2 tsp sweet chili sauce (optional)
  • 4 garlic cloves, minced
  • 1 Tbsp and another 2 tsp sesame oil, divided
  • 1 package tofu (14 – 16 oz), pressed and cubed in 1/2″ cubes
  • 3/4 cup thinly sliced green onions
  • 2 cups thinly sliced carrot (about 4 carrots)
  • 1 cup red pepper (1 small red pepper), cut into strips
  • 1 pound green beans, trimmed and cut in half or thirds
  • 1/2 cup water

Whisk together peanut sauce ingredients and set aside until the end.

Mix together the first four ingredients in “The rest.”  Heat 1 Tbsp sesame oil in a pan and add cubed tofu and half the garlic mixture.  Saute until brown and crispy to your liking.  Remove tofu from pan.  Add veggies (including green onion), 1/2 cup water and remainder of garlic mixture.  Cover and cook until done to your liking.  Add in tofu and peanut sauce, tossing and reheating.  Serve over brown rice.

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