5 from 30 votes
Soy-free Tofu Stir fry with Sunbutter Sauce
This soy-free tofu stir-fry features chickpea tofu cooked with fresh vegetables in a creamy sunbutter sauce. The sauce combines sunflower seed butter with coconut milk, lemon, garlic, ginger, and sriracha for a rich, tangy flavor. The tofu is lightly sautéed for firmness, then mixed with vegetables and the vibrant sauce. Served over noodles or rice, it offers a nutty, mildly spicy plant-based meal without soy ingredients.
Prep Time
10 mins
Cook Time
25 mins
Total Time
30 mins
Servings:
3
Calories:
289 kcal
Course:
Main Course
Cuisine:
Fusion, Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 289
% 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.