How long does peanut tofu stir-fry [vegan, gluten-free] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can peanut tofu stir-fry [vegan, gluten-free] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make peanut tofu stir-fry [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is peanut tofu stir-fry [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does peanut tofu stir-fry [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

3K Views 2 years ago

Peanut Tofu Stir-Fry
[Vegan, Gluten-Free]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Peanut Tofu Stir-Fry [Vegan, Gluten-Free]

360

Dairy Free

Vegan

Bursting with flavour and coated in a tasty peanut butter sauce, this vegan stir-fry avoids excessive saturates and sugars found in many takeaway dishes! Tofu is such a great source of protein and when paired with the black bean spaghetti and peanut sauce you get a whopping 30g of Protein... Read More

Ingredients You Need for Peanut Tofu Stir-Fry [Vegan, Gluten-Free]

1 tablespoon sesame oil (plus extra for frying)
3 1/2 ounces tofu
1 red chilli, deseeded and chopped
1 handful tenderstem broccoli, chopped into bite-size pieces (about 3 or 4 per stalk)
1 red pepper
1 handful of spinach
7/8 ounces peanut butter
1 teaspoon maple syrup
1 tablespoon tamari
half a Lime
4–6 tablespoons almond milk
1 3/4 ounces uncooked black bean spaghetti

Order with Instacart Download Our App

How to Prepare Peanut Tofu Stir-Fry [Vegan, Gluten-Free]

Chop the tofu into bite sized chunks and either place in the air fryer at 350 degrees fahrenheit for 13 minutes or cook in the oven on a sheet of baking paper for 20 minutes
Cook the noodles according to the pack instructions, then drain and rinse under cold water to stop them cooking further.
Meanwhile, put a pan over a medium heat and add a drizzle of sesame oil. Once warm, add the chilli, mushrooms and red pepper and cook for 5–10 min until they’re soft. Add the broccoli and cook for a further 5 min.
Once the vegetables have softened, but still have some bite, add the peanut butter, maple syrup, tamari, juice of lime and almond milk to the pan and stir, coating the vegetables and creating a simple sauce. Add the handful of Spinach.
Let the vegetables simmer in the sauce for 1 min or so, warming it through, then stir through the drained noodles and serve with the tofu on top

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.