Miso Gochujang Peanut Tofu Stir Fry
Liven up your dinner routine with this Peanut Butter & Miso Gochujang Tofu Stir-fry. A quick vegan stir-fry with the perfect spicy peanut sauce that tastes better than take-out. Nutfree option and Soyfree option included.
Servings: 4
Ingredients
For the sauce:
- 1 tablespoon Korean Gochujang gochujang varies in heat based on brand. Use a bit less or more to preference
- 1 tablespoon Sambal oelek or other Asian chili sauce use less for less heat
- 3 tablespoons soy sauce, use tamari for Glutenfree
- 1/4 cup smooth peanut butter or almond butter , use 1/3 cup if you like your sauce to be thicker and more peanut buttery flavor
- 2 tablespoons maple syrup
- 2 teaspoons yellow or white miso or used chickpea miso to keep it soy-free
- 1 tablespoon white or rice vinegar
- 1/2 inch ginger
- 2 cloves garlic
- 1/2 cup water
For the stir fry:
- 2 teaspoons sesame oil
- 14 ounce of firm or extra firm tofu pressed for at least 15 minutes and cubed
- 1/2 cup thinly sliced carrots
- 1/2 cup thinly sliced red bell pepper
- 1/2 cup thinly green bell pepper
- 1/8 teaspoon salt
- green onion for garnish
Instructions
- Make the sauce: Add all the ingredients for the sauce in a blender and blend until smooth then set aside. (You can add in 1 tsp flour or cornstarch and blend if you like the final sauce thick)
- For the stir fry: Heat the sesame oil in a large skillet over medium heat.
- When hot, add the pressed and cubed tofu and cook until the tofu is golden brown on most of the edges.
- Then add bell pepper, carrots, and salt and cook for two minutes.
- Then add in the blended sauce and mix in. Use another 1/4 cup of water to rinse out the blender and add to the skillet.
- Cook until the sauce has come to a boil and then simmer for another two minutes.
- Taste and adjust salt, sweet, heat, and flavor. Then take off heat. Serve over rice or quinoa . Garnish generously green onion.Thicken the sauce more by cooking another few minutes and serve in lettuce wraps or over mashed potatoes
Video
Notes
- Peanut-free, use almond butter or cashew butter.
- Nut-free : Use sunflower seed butter
- Oilfree: omit the oil , bake the tofu. Use broth to sauté veggies and proceed.
- Soyfree : use chickpea tofu, chickpeas or veggies. Omit soy sauce and add 1/2 teaspoon more salt. Substitute gochujang with sambal oelek or other chili sauce .
- Add in other quick cooking veggies for variation. Like snow peas, zucchini.
Nutrition
Calories: 265kcal | Carbohydrates: 20g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Sodium: 729mg | Potassium: 323mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3875IU | Vitamin C: 50mg | Calcium: 159mg | Iron: 2mg