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Vegan Peanut Tofu Stir-fry

Vegan Peanut Tofu Stir-fry

Bursting with flavour and coated in a tasty peanut butter sauce, this stir-fry avoids excessive saturates and sugars found in many takeaway dishes making it a perfect heathy alternative without sacrificing on the flavour. This dish is Vegan, Gluten Free and low in Carbs.

I’d forgive you for being quite surprised at seeing a savoury recipe on my website, as lets be honest they are few and far between! I’m definetly more of a snack/ desserts kind of girl when it comes to recipe creating. However, as you can imagine I just love being in the kitchen and when I created this yummy Peanut Tofu Stir Fry last week, I just had to share it with you all.

This recipe is truly an easy one. If you have an air fryer you can even  cook the tofu in there and simply fry the vegetables with the sauce separately.

As you all know I’m a big fan of a high protein diet, but this doesn’t mean I eat only chicken and rice for dinner thats for sure! Although I’m not Vegan or Vegetarian (I have been in the past) I love cooking both Vegan and Vegetarian dishes and I try and only eat meat a maximum of once a day.

Tofu is such a great source of protein and when paired with the black bean spaghetti and peanut sauce you get a whopping 30g of Protein with this meal.

See Also

This stir-fry is also in low in carbohydrates and therefore it’s the kind of meal I may have on a rest day when I’m not going to the gym and therefore require less carbs for energy. Let me know if you try it by tagging me in your pictures on Instagram.. cleanleanbakes

Peanut Tofu Stir-fry with Black Bean Spaghetti
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Bursting with flavour and coated in tasty peanut butter sauce, this stir-fry avoids excessive saturates and sugars found in many takeaway dishes making it a perfect heathy alternative without sacrificing on the flavour. This dish is Vegan, Gluten Free and low in Carbs.
Ingredients
  • 1tbsp sesame oil, plus extra for frying
  • 100g Tofu
  • 1 red chilli, deseeded and chopped
  • Handful tenderstem broccoli, chopped into bite-size pieces (about 3 or 4 per stalk)
  • 1 Red Pepper
  • Handful of Spinach
  • 25g Peanut butter
  • 1tsp maple syrup
  • 1tbsp tamari
  • Half a Lime
  • 4–6tbsp almond milk
  • 50g uncooked black bean spaghetti
Instructions
  1. Chop the tofu into bite sized chunks and either place in the air fryer at 180oc for 13minute or cook in the oven on a sheet of baking paper for 20 minutes
  2. Cook the noodles according to the pack instructions, then drain and rinse under cold water to stop them cooking further.
  3. Meanwhile, put a pan over a medium heat and add a drizzle of sesame oil. Once warm, add the chilli, mushrooms and red pepper and cook for 5–10 min until they’re soft. Add the broccoli and cook for a further 5 min.
  4. Once the vegetables have softened, but still have some bite, add the peanut butter, maple syrup, tamari, juice of lime and almond milk to the pan and stir, coating the vegetables and creating a simple sauce. Add the handful of Spinach.
  5. Let the vegetables simmer in the sauce for 1 min or so, warming it through, then stir through the drained noodles and serve with the tofu on top
Nutrition Information
Serving size: 1 Calories: 360 Fat: 10g Carbohydrates: 20g Protein: 30g

Comment below if you would like to see more savoury dishes 🙂

Vicky xx

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View Comments (2)
  • I always look for new tofu recipes to try so this is perfect, cannot wait to give it a go! But, do you think I can use almond butter instead of peanut butter?

  • Hi Petra,

    Ah thats great to hear I hope you like it. Im sure Almond butter would work equally well or you could even try half almond butter half tahini 🙂
    Let me know how it goes!

    Vicky

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