TOFU AND PEPPERS WITH SPICY VEGAN PEANUT SAUCE

Tofu and Peppers with Spicy Vegan Peanut Sauce image

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.

Provided by jonvance

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

2 (1 pound) packages firm tofu, drained
3 tablespoons peanut oil, divided
1 teaspoon sesame oil
4 green bell peppers, chopped
2 large onions, diced
2 carrots, diced
1 bunch green onions, sliced thin
4 cloves garlic, minced
¼ cup natural, unsalted peanut butter
2 tablespoons water
2 teaspoons sriracha sauce, or more to taste
2 teaspoons soy sauce
1 teaspoon salt, or more to taste
½ teaspoon ground black pepper

Steps:

Slice tofu into 1/2-inch-thick strips and press between paper towels to remove excess water; leave to drain while preparing vegetables.
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.
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.
Combine peanut butter, water, sriracha sauce, soy sauce, salt, and black pepper in a blender and blend until smooth to make the peanut sauce.
Transfer tofu and peanut sauce to the skillet with the vegetables. Heat over low heat until warmed through, about 5 minutes.

Nutrition Facts : Calories 306.5 calories, Carbohydrate 19.1 g, Fat 20.5 g, Fiber 5 g, Protein 17.3 g, SaturatedFat 3.5 g, Sodium 647.7 mg, Sugar 7.5 g