Miso Gochujang Peanut Tofu Stir Fry
User Reviews
5.0
66 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
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Servings
4
-
Calories
265 kcal
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Course
Main Course
-
Cuisine
Asian
Miso Gochujang Peanut Tofu Stir Fry
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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.
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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
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 Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
20g
(7%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Sodium
729mg
(30%)
Potassium
323mg
(9%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
3875IU
(78%)
Vitamin C
50mg
(56%)
Calcium
159mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 729mg | 30% |
| Potassium | 323mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 3875IU | 78% |
| Vitamin C | 50mg | 56% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
66 reviews
Excellent
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