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5.0 from 66 votes

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.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4
Calories: 265 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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)
  2. For the stir fry: Heat the sesame oil in a large skillet over medium heat.
  3. When hot, add the pressed and cubed tofu and cook until the tofu is golden brown on most of the edges.
  4. Then add bell pepper, carrots, and salt and cook for two minutes.
  5. 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.
  6. Cook until the sauce has come to a boil and then simmer for another two minutes.
  7. 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

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

% 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.