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    Home » nut free

    Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce)

    Published: Jan 15, 2019 · Modified: Jan 19, 2019 by Richa 25 Comments

    Jump to Recipe   Print Recipe

    Soy-free Tofu Stir fry with Sunbutter Sauce. Chickpea Tofu with Nutfree Peanut Sauce! Allergy friendly 1 Pot Meal. Vegan Glutenfree Soyfree Nutfree Recipe.  Jump to Recipe

    I love quick 1 Pot stir fry meals with creamy thai style peanut sauce. Add some veggies or tofu or some lentils and its a delicious meal!  Many of you avoid nuts or soy or both. So I went about making an allergy friendly version. The tofu here is chickpea flour tofu, no soy!. The Peanut sauce uses sunbutter, no nuts and no soy. This whole meal takes just minutes if you have already prepped chickpea tofu. Add veggies of choice and serve over grains or noodles!

    Lets make this Stir fry with chickpea flour tofu and Peanut free Peanut Sauce! If you try it, let me know how it worked out. 


    Soy-free Tofu Stir fry with Sunbutter Sauce. Chickpea Tofu with Nutfree Peanut Sauce! Allergy friendly 1 Pot Meal. #Vegan #Glutenfree #Soyfree #Nutfree #peanutsauce #Recipe #VeganRicha

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         Vegan Sunbutter Sauce ingredients for chickpea tofu stir fry
    Chickpea Tofu stir fry with sunbutter sauce process shot with peppers and carrots
    Soy-free Tofu Stir fry with Sunbutter Sauce. Chickpea Tofu with Nutfree Peanut Sauce! Allergy friendly 1 Pot Meal. #Vegan #Glutenfree #Soyfree #Nutfree #peanutsauce #Recipe #VeganRicha

    You want to crisp up the chickpea tofu before adding to the sauce. That helps it hold its shape and also have better texture. Adding it directly to a hot sauce can make it a bit sticky. 
    Soyfree Chickpea Tofu Stir fry with Sunbutter Sauce in a white skillet
    Soy-free Tofu Stir fry with Sunbutter Sauce. Chickpea Tofu with Nutfree Peanut Sauce! Allergy friendly 1 Pot Meal. #Vegan #Glutenfree #Soyfree #Nutfree #peanutsauce #Recipe #VeganRicha

    Print Recipe
    5 from 10 votes

    Soy-free Tofu Stir fry with Sunbutter Sauce

    Soy-free Tofu Stir fry with Sunbutter Sauce. Chickpea Tofu with Nutfree Peanut Sauce! Allergy friendly 1 Pot Meal. Vegan Glutenfree Soyfree Nutfree Recipe.  
    Prep Time10 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Main Course
    Cuisine: fusion, Vegan
    Keyword: chickpea tofu, non soy tofu, peanut free peanut sauce, soy free vegan protein, sunbutter peanut sauce
    Servings: 3
    Calories: 289kcal
    Author: Vegan Richa

    Ingredients

    • 2 tsp oil divided
    • 1/2 recipe (0.5 recipe) chickpea flour tofu (1.25 cups cubed, or use firm tofu if using soy)
    • 1.5 cups (0.15 g) veggies such as pepper carrots, green beans, zucchini
    • 6 to 8 oz noodles or rice to serve

    Sunbutter sauce:

    • 4 tbsp sunbutter (sunflower seed butter), or use oeanut, almond or cashew butter for nut sauce.
    • 1/2 tsp (0.5 tsp) salt
    • 2 tsp sriracha
    • 2 tsp maple syrup or sugar
    • 1.5 tbsp lemon juice
    • 1 tsp rice vinegar , optional
    • 2 cloves of garlic or 1/2 tsp garlic powder
    • 1 tbsp ginger , chopped fresh ginger
    • 1 tsp sesame oil
    • 1/2 cup (113 ml) coconut milk + 1/2 cup water to rinse(used later)

    Instructions

    • Prepare your chickpea tofu if you havent already and chill for 15 mins then cube. Blend sunbutter sauce with 1/2 cup coconut milk and set aside.
    • Heat oil in a skillet over medium heat. When it has heated, add cubed chickpea tofu and cook for 3 to 4 minutes. (You can toss the chickpea tofu in 1 tbsp cornstarch before roasting to make it crispier). Remove from the skillet. This helps the chickpea tofu hold shape and not get sticky in hot sauces. 
    • Add veggies and a teaspoon of oil and cook for another 3 to 5 minutes. Add a generous dash of black pepper and mix in. Then add the chickpea tofu.
    • Add the blended sunbutter sauce then use 1/2 cup of water to rinse out the blender and add the water to the skillet. Mix and cook for 5 minutes. Adjust salt and heat to taste. Add more water or coconut milk if it's thickening too quickly or for thinner consistency.(sauce thickens on cooling) 
    • Serve over noodles or rice, lettuce, with lemon/lime juice, sriracha or pepper flakes and cilantro. 

    Notes

    To make oilfree: omit the oil and use broth to saute veggies. Dry skillet to toast the chickpea tofu. 
     
    Nutrition is for 1 Serve, does not include noodles or rice. 

    Nutrition

    Nutrition Facts
    Soy-free Tofu Stir fry with Sunbutter Sauce
    Amount Per Serving
    Calories 289 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 3g19%
    Sodium 580mg25%
    Potassium 145mg4%
    Carbohydrates 25g8%
    Fiber 3g13%
    Sugar 4g4%
    Protein 9g18%
    Vitamin A 275IU6%
    Vitamin C 65.8mg80%
    Calcium 39mg4%
    Iron 1.3mg7%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Priya

      August 29, 2021 at 6:50 am

      5 stars
      Your recipes are always innovative and well written. And of course, they come out very well.

      Reply
    2. Kate

      February 09, 2021 at 9:54 am

      5 stars
      My husband and I loved this recipe!! I tried it with peanut butter once and sesame paste another. The peanut butter version was definitely the winner. I used carrots and baby corn for the vegetables and they paired perfectly. Going to make this again in the same week 🙂 thank you Richa, your recipes are always fabulous

      Reply
      • Vegan Richa Support

        February 09, 2021 at 9:56 am

        That’s awesome! Thanks for the great review! 🙂

        Reply
    3. Ben

      January 06, 2021 at 4:03 pm

      A little confused. I should already have the chickpea tofu read correct? Prepare like the chickpea tofu recipe states then re cook it in this recipe?

      Reply
    4. Suzy

      May 15, 2020 at 8:01 am

      I am a little confused. I am sure I am just not seeing it, but, in step 2, you talk about “…before roasting…” but there’s no mention of roasting in the instructions other than this sentence. I usually find your instructions so straightforward and easy. What am I missing?

      Reply
      • Richa

        May 15, 2020 at 12:47 pm

        Before the stir frying on the pan/ Toasting step.

        Reply
    5. lisa

      March 30, 2020 at 9:55 am

      5 stars
      good heavens, this is delicious!!!! thanks for another AMAZING recipe! this one is a keeper for sure!

      Reply
      • Richa

        March 30, 2020 at 11:15 am

        thanks!

        Reply
    6. Natalie

      September 06, 2019 at 7:54 am

      5 stars
      I made the sauce as instructed and used just regular canned chickpeas instead of tofu. I served everything over brown rice with veggies. Delicious.

      Reply
      • Richa

        September 06, 2019 at 11:40 am

        yay!

        Reply
    7. Jess

      February 11, 2019 at 10:08 am

      5 stars
      This turned out amazing! I used Peanut butter

      Reply
      • Richa

        February 11, 2019 at 10:09 am

        aweome

        Reply
    8. Holland VanDieren

      February 04, 2019 at 7:42 pm

      5 stars
      Soy- free tofu, who knew!? Looks absolutely scrumptious. Thank you Richa for your vegan fabulousness. There are many great vegan chefs, but you truly rule!

      Reply
    9. Cassie Autumn Tran

      January 23, 2019 at 7:00 pm

      What a beautiful looking curry! My Food Science club actually created this black bean tofu last year and I adored it! I’ve been meaning to try out making chickpea flour tofu for the longest time but I’ve been hesitant with it. I’m afraid I’d ruin the recipe!

      Reply
    10. Bryan

      January 19, 2019 at 10:11 pm

      5 stars
      Oh this looks delicious! The best part is it looks really easy to make too, thank you!

      Reply
    11. Marina

      January 18, 2019 at 11:53 pm

      5 stars
      What a stunning dish, I can’t stop taste tasting it!!

      I used plain tofu and peanut butter as I had both on hand, used the entire small can of coconut milk – 1/2 in the sauce, 1/2 with the water to rinse out my jug (I needed it all due to the cornflour on the tofu). Next time I think I’ll use a wok to cook it.

      Thank you so much for this wonderful recipe.

      Reply
      • Richa

        January 19, 2019 at 12:31 pm

        awesome!

        Reply
    12. Christina

      January 17, 2019 at 6:55 pm

      5 stars
      Vegan Richa does it again!! This was amazing! 😍😍😍 I mean really just perfect! I didn’t have lemon juice and it was good just with the vinegar. Also used frozen veggies and normal tofu. 30 minutes to heaven!

      Reply
      • Richa

        January 17, 2019 at 7:32 pm

        awesome!

        Reply
      • Melissa Curit

        May 19, 2019 at 4:29 pm

        I’m going to make this with regular tofu but definitely going to try it with sunflower seed butter. I love peanut sauce but bought some sunflower butter a while ago and need to use it up. This looks delicious.

        Reply
        • Naren

          July 20, 2022 at 12:10 pm

          Your recipe method doesn’t mention when to add the ginger, garlic, finger etc. When do we do that?

          Reply
          • Vegan Richa Support

            July 22, 2022 at 10:56 am

            you blend all of the sunbutter ingredients together (then it’s added to pan in step #4 after tofu)

            Reply
    13. ajay rana

      January 17, 2019 at 4:26 am

      5 stars
      nice and i can understand the recipe properly because you explained really well

      Reply
    14. Marianne Holmberg

      January 15, 2019 at 12:08 pm

      Hello,

      Is it 1 tbs choppet ginger, or gingerpowder?

      Reply
      • Richa

        January 15, 2019 at 12:13 pm

        chopped fresh ginger

        Reply

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