Crispy tofu cubes and vibrant veggies are cooked up until tender-crisp and drenched in luscious peanut-hoisin sauce to make this flavorful and colorful peanut butter stir-fry!
How was your weekend? My husband and I were pretty psyched to discover that we’ve got a new annual vegan festival close to home. The last couple of years we drove out to Bethlehem VegFest. This year we didn’t make it, but Phoenixville VegFest was just as good, and it was less of a hike to get there. As usual, I forgot to come hungry, but we did pick up a jar of Kurry Kraut from Cucina Verde, which were so good, and a couple of vegan cookies from Love Chunk, which were also super tasty (also, best ever name for a cookie company).
We stopped at the produce market on the way home, where I proceeded to buy every kind of winter squash on the planet. I’m the worst when it comes to squash impulse buying!
So, expect lots of squash recipes in the near future. For now, I’m sticking with some lighter veggies, which I’ve totally compensated for with a super-decadent peanut sauce.
I love peanut sauce, which you probably know by now, but this is, I think, the first time I’ve worked it into a peanut butter stir-fry. I was a little nervous, because peanut sauce can be so heavy, and I tend to like my stir-fry sauce to take the form of a nice silky glaze. I think I got the ratio of peanut sauce components perfect for stir-frying though, and a little bit of hoisin sauce gave it that underlying savory flavor that I love to drown my veggies in.
I went with snow peas, carrots and bell peppers, and ended up with a pretty colorful dish, hence the “rainbow” in the name. You can swap out your favorites, even if it doesn’t end up looking as cool. The veggies I picked all cook up pretty quickly, so adjust by adding a few minutes of cook time if you use harder veggies, like broccoli or cauliflower.
Rainbow Peanut Butter Stir-Fry
For the Peanut Butter Sauce
- 1/4 cup creamy natural peanut butter
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice wine vinegar
- 1 teaspoon sriracha sauce, or to taste
- 3 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- about 1/3 cup water
For the Peanut Butter Stir-Fry
- 1 tablespoon sesame oil
- 1 pound extra firm tofu, drained, pressed and cut into 1 inch cubes
- 1 tablespoon vegetable oil
- 2 cups snow peas
- 2 medium carrots, julienned
- 1 red bell pepper, cut into strips
- 2 medium scallions, cut into 1 inch pieces
- 1/4 cup roasted peanuts
- cooked rice
- Stir peanut butter, hoisin sauce, soy sauce, maple syrup, vinegar, sriracha, garlic and ginger together in a small bowl. Stir in water, a bit at a time, until sauce is smooth and runny, but not overly watery.
- Coat the bottom of a large skillet with sesame oil and place over medium heat. When oil is hot, add tofu cubes in an even layer. Allow to cook for about 10 minutes, flipping once or twice, until browned on multiple sides. Remove from skillet and transfer to a paper towel-lined plate.
- Add vegetable oil to wok and raise heat to high. When oil is hot, add snow peas, carrots and bell pepper. Stir-fry until the veggies are tender-crisp and have deepened a bit in color, about 3 minutes. Lower heat to medium. Return tofu to skillet, and add peanut sauce, scallions and peanuts. Flip few times until all ingredients are coated with sauce. Remove from heat.
- Divide rice onto plates or into bowls and top with stir-fry. Serve.
Nutrition information does not include rice.