Easy Tofu Stir-Fry
Easy tofu stir-fry with peanut satay sauce comes together in just 30 minutes and is perfect for busy weeknights. Serve over grains, rice noodles, or as is for a healthy, plant-based dinner.
Servings: 4
Ingredients
- **Peanut Satay Sauce**
- 1/4 cup natural creamy peanut butter
- 1/4 cup canned coconut milk
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. agave nectar or maple syrup
- 2 tsp. soy sauce or tamari
- **Tofu Stir-Fry**
- 1 14-oz. package extra firm tofu, drained
- 2 Tbsp. neutral cooking oil for example, vegetable or canola
- 3/4 tsp. sea salt divided
- 1/2 small red cabbage chopped into 1-inch pieces (about 3-4 cups)
- 2 cups sugar snap peas strings removed
- 3 garlic cloves thinly sliced
- 1/3 cup thinly sliced green onion
- Optional garnish: toasted sesame seeds fresh basil
- Optional grains or rice noodles for serving
Instructions
- Start by preparing peanut satay sauce by whisking all ingredients in a bowl; set aside.
- Next, slice tofu width-wise into 6 slices. Use a kitchen towel or paper towels to gently press each slice to remove excess liquid; cut into 1-inch cubes.
- Heat 1 Tbsp. of the oil in a large nonstick skillet over medium-high. Add tofu and cook, untouched, for 3 minutes, until bottom of cubes are golden-brown. Toss, and cook 3 to 5 extra minutes, tossing occasionally, to brown all sides. Season with 1/4 tsp. salt and transfer tofu to a bowl.
- Add remaining 1 Tbsp. oil and cabbage to pan. Cook 4 to 5 minutes, tossing occasionally, until softened. Add snap peas and garlic; cook 3 minutes, stirring often, until snap peas are tender. Season with remaining 1/2 tsp. salt. Add tofu back to pan and toss to combine.
- Lastly, drizzle peanut satay sauce over stir-fry and top with green onion and additional garnishes of choice. Serve over grains, rice noodles, or as is.
Nutrition
Serving: 1g | Calories: 314kcal | Carbohydrates: 18g | Protein: 15g | Fat: 22g | Saturated Fat: 6g | Sodium: 690mg | Fiber: 5g | Sugar: 10g