Vegetarian Peanut Chicken
Indulge in the rich, bold flavors of this Vegetarian Peanut ‘Chicken,’ a plant-based twist on a classic comfort dish. Crispy, golden tofu is the star of the show, perfectly seasoned and paired with tender bell peppers, aromatic garlic, and ginger. The creamy peanut sauce, made with coconut milk, soy sauce, and a touch of lime juice, coats every bite in a luscious, nutty flavor with a hint of curry spice. Topped with crunchy chopped peanuts and fresh cilantro, and served over fluffy rice, this wholesome recipe is a satisfying and protein-packed vegan entrée that’s ideal for weeknight dinners or meal prep. Easy to make in just 45 minutes, this dish is as flavorful as it is vibrant!
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 2 tbsp Cornstarch
- 2 tbsp Vegetable oil
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Onion
- 3 Garlic cloves
- 1 inch Fresh ginger
- 1 tsp Curry powder
- 3 tbsp Soy sauce
- 0.333 cup Peanut butter
- 1 cup Coconut milk
- 2 tbsp Lime juice
- 0.25 cup Chopped peanuts
- 0.25 cup Fresh cilantro
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 cups Cooked rice
Instructions
Press and drain the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.
In a bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
Thinly slice the red and green bell peppers and the onion. Mince the garlic and finely grate the ginger.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, bell peppers, and garlic, and sauté for about 5 minutes until the vegetables are tender.
Stir in the ginger and curry powder, cooking for an additional 1 minute until fragrant.
In a small bowl, mix together soy sauce, peanut butter, coconut milk, and lime juice until smooth.
Add the crispy tofu back to the skillet, followed by the peanut sauce. Stir well to combine and let it simmer for 5 minutes, allowing the sauce to thicken slightly.
Season with salt and black pepper to taste.
Serve the vegetarian peanut 'chicken' over cooked rice, garnished with chopped peanuts and fresh cilantro.
Nutrition Facts
Calories |
763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 970 mg | 42% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 10.4 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 766 mg | 16% | |
*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.
