Vegan Peanut Chicken
Savor the rich, creamy flavors of this Vegan Peanut Chicken, a plant-based twist on a beloved classic! Made with golden, crispy tofu cubes coated in a velvety peanut sauce infused with coconut milk, garlic, ginger, and a hint of spicy sriracha, this recipe is the perfect blend of nutty, tangy, and slightly sweet flavors. Served over fluffy rice and topped with fresh cilantro, green onions, and crunchy roasted peanuts, this dish is as satisfying as it is delicious. Ready in just 35 minutes, it's an easy weeknight dinner that’s loaded with bold flavors and packed with protein. Whether you’re a seasoned vegan or just exploring plant-powered meals, this recipe will have your taste buds begging for more! Keywords: vegan peanut chicken, tofu recipes, plant-based dinner, nutty peanut sauce, quick vegan meals.
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Recipe Information
Ingredients
- 400 g firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup peanut butter
- 1 cup coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon sriracha sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped
- 4 cups rice, cooked
Instructions
Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.
In a shallow dish, combine soy sauce and lime juice. Add tofu cubes, toss to combine, and let marinate for 10 minutes.
Remove tofu from marinade, shaking off excess liquid. Toss tofu cubes in cornstarch to coat evenly.
In a large skillet, heat vegetable oil over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
In a saucepan over medium heat, combine peanut butter, coconut milk, maple syrup, sriracha sauce, garlic, and ginger. Stir until smooth and heated through, about 5 minutes.
Reduce heat to low and continue to simmer the sauce for an additional 2-3 minutes, stirring occasionally.
Add the cooked tofu to the peanut sauce, stirring to coat evenly.
Serve tofu over cooked rice, and garnish with green onions, cilantro, and chopped peanuts.
Nutrition Facts
Calories |
3273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.0 g | 238% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 49.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2962 mg | 129% | |
| Total Carbohydrate | 316.6 g | 115% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 78.0 g | ||
| Protein | 123.5 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 862 mg | 66% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2748 mg | 58% | |
*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.
