Spicy Stir Fry Tofu with Peanut Sauce W Snow Peas and Mushrooms
Elevate your weeknight dinner routine with this vibrant and flavor-packed Spicy Stir Fry Tofu with Peanut Sauce, Snow Peas, and Mushrooms. This enticing dish combines crispy, golden-brown tofu with tender-crisp snow peas and earthy mushrooms, all tossed in a silky, umami-rich peanut sauce with just the right amount of heat. Infused with aromatic garlic and ginger, the sauce features a harmonious blend of creamy peanut butter, soy sauce, hoisin, and a kick of sriracha, balanced perfectly with fresh lime juice. Ready in just 35 minutes, this quick and healthy recipe is ideal for busy nights while still delivering bold, crave-worthy flavors. Garnished with fresh green onions and sesame seeds, this vegan stir fry is delicious on its own or served over steamed rice or noodles for a complete, satisfying meal. With its combination of protein-packed tofu, vibrant vegetables, and a spicy, creamy sauce, this dish is the ultimate choice for plant-based comfort food lovers.
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 2 tbsp Cornstarch
- 3 tbsp Vegetable oil
- 2 cups Snow peas
- 1.5 cups Cremini mushrooms (sliced)
- 3 cloves Garlic (minced)
- 1 tbsp Ginger (minced)
- 0.33 cup Peanut butter (smooth)
- 3 tbsp Soy sauce
- 2 tbsp Hoisin sauce
- 2 tsp Sriracha
- 1 tbsp Lime juice
- 0.25 cup Water
- 2 stalks Green onions (sliced)
- 1 tbsp Sesame seeds (for garnish)
Instructions
Press the tofu: Remove excess moisture from the firm tofu by gently pressing it between paper towels or a clean kitchen towel. Place a heavy object (like a skillet) on top for about 10 minutes.
Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat. Place the tofu cubes in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy. Remove tofu from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and ginger, stirring frequently for about 30 seconds until fragrant.
Add snow peas and sliced mushrooms to the skillet. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp.
In a small bowl, whisk together peanut butter, soy sauce, hoisin sauce, sriracha, lime juice, and water until smooth. Adjust the amount of sriracha to your heat preference.
Return the crispy tofu to the skillet. Pour the peanut sauce over the tofu and vegetables, tossing everything together until well coated. Cook for an additional 2-3 minutes until the sauce is warmed through.
Remove the skillet from heat. Garnish the stir fry with sliced green onions and sesame seeds before serving.
Serve hot over steamed rice or noodles if desired.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.2 g | 134% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 25.8 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 2966 mg | 129% | |
| Total Carbohydrate | 85.9 g | 31% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 32.5 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 895 mg | 69% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2214 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
