Soy-free Tofu Stir fry with Sunbutter Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
3
-
Calories
289 kcal
-
Course
Main Course
Soy-free Tofu Stir fry with Sunbutter Sauce
Description
The Soy-free Tofu Stir fry replaces traditional soy tofu with chickpea tofu, which is cubed and cooked in oil until firm to prevent stickiness. The fresh vegetables—such as carrots, green beans, and zucchini—are sautéed separately with added black pepper before combining with the tofu. The sunbutter sauce is blended from sunflower seed butter, coconut milk, lemon juice, garlic, ginger, sriracha, and optional rice vinegar and sesame oil. This sauce is poured over the stir-fry and simmered briefly with additional water rinsed from the blender to incorporate all flavors.
This dish is designed to be served over noodles or rice, sprinkled with optional fresh herbs or additional heat from sriracha or pepper flakes. The sauce thickens slightly as it cools, creating a creamy coating around the tofu and vegetables. The recipe can be made oil-free by omitting cooking oil and using broth instead for sautéing.
Ingredients
- 2 tsp neutral cooking oil divided, generic cooking oil
- 1/2 recipe tofu 1.25 cups cubed, or use firm tofu if using soy, made from chickpea flour
- 1.5 cups pepper carrots, green beans, zucchini, example vegetable
- 6 to 8 oz noodles or rice to serve
Sunbutter sauce:
- 4 tbsp sunflower seed butter sunflower seed butter), or use oeanut, almond or cashew butter for nut sauce
- 1/2 tsp salt
- 2 tsp sriracha
- 2 tsp maple syrup or sugar
- 1.5 tbsp lemon juice
- 1 tsp rice vinegar , optional
- 2 cloves garlic or 1/2 tsp garlic powder
- 1 tbsp ginger , chopped fresh ginger
- 1 tsp sesame oil
- 1/2 cup 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.
Notes
- To make an oil-free version, omit cooking oil and use broth to sauté vegetables; toast chickpea tofu in a dry skillet.
- Nutrition information provided applies to one serving without including noodles or rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Sodium | 580mg | 24% |
| Potassium | 145mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 65.8mg | 73% |
| Calcium | 39mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
