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.
More 1 Pot Meals from the blog
- 1 pot Peanut Butter Noodles and Veggies GF
- Sweet And Sour Chickpeas and Broccoli GF
- Kung Pao Lentils GF
- Lentils & Veggies in Thai Peanut Sauce GF Soy-free
- Tofu, Veggies, Brown Rice Noodles with from scratch hoisin sauce . GF
- Sticky Ginger Sesame Tofu and veggies
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.
Soy-free Tofu Stir fry with Sunbutter Sauce
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.
Your recipes are always innovative and well written. And of course, they come out very well.
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
That’s awesome! Thanks for the great review! 🙂
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?
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?
Before the stir frying on the pan/ Toasting step.
good heavens, this is delicious!!!! thanks for another AMAZING recipe! this one is a keeper for sure!
thanks!
I made the sauce as instructed and used just regular canned chickpeas instead of tofu. I served everything over brown rice with veggies. Delicious.
yay!
This turned out amazing! I used Peanut butter
aweome
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!
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!
Oh this looks delicious! The best part is it looks really easy to make too, thank you!
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.
awesome!
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!
awesome!
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.
nice and i can understand the recipe properly because you explained really well
Hello,
Is it 1 tbs choppet ginger, or gingerpowder?
chopped fresh ginger