Tofu and Peppers with Spicy Vegan Peanut Sauce

Forget what you think you know about tofu and try this recipe! It is spicy, savory, vegan, and delicious. A vegetable chopper can cut down on the prep time.

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

Ingredients

• 2 tablespoons water
• ½ teaspoon ground black pepper
• 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
• ¼ 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.