Tofu and Peppers with Spicy Vegan Peanut Sauce

Vegans will love this tofu and peppers dish with spicy peanut sauce over green bell peppers, carrots, and onions with sriracha and sesame.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 307 Calories

Ingredients

• 2 tablespoons water
• 2 carrots, diced
• 4 cloves garlic, minced
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 2 large onions, diced
• 1 teaspoon salt, or more to taste
• 2 teaspoons sriracha sauce, or more to taste
• 4 green bell peppers, chopped
• 3 tablespoons peanut oil, divided
• 2 (1 pound) packages firm tofu, drained
• 1 bunch green onions, sliced thin
• 0.5 teaspoon ground black pepper
• 0.25 cup natural, unsalted peanut butter

Recipe Instructions

Step 1

Slice tofu into 1/2-inch-thick strips and press between paper towels to remove excess water; leave to drain while preparing vegetables.

Step 2

Heat 2 tablespoons peanut oil and sesame oil in a skillet over medium-high heat. Add green bell peppers, onions, and carrots; saute until peppers and carrots are tender and onions are golden brown, 5 to 10 minutes. Remove from heat, mix in green onions and garlic, and cover with a lid.

Step 3

Chop tofu into bite-sized chunks. Heat remaining peanut oil in a skillet over medium heat. Add tofu and cook until golden brown, about 10 minutes.

Step 4

Combine peanut butter, water, sriracha sauce, soy sauce, salt, and black pepper in a blender and blend until smooth to make the peanut sauce.

Step 5

Transfer tofu and peanut sauce to the skillet with the vegetables. Heat over low heat until warmed through, about 5 minutes.