Vegetarian Thai Peanut Chicken
Experience the bold flavors of Thailand with this Vegan Thai Peanut "Chicken" recipe, a delicious plant-based twist on the traditional dish. Made with crispy tofu coated in cornstarch for the perfect texture, this recipe combines vibrant vegetables like red bell pepper, carrots, and broccoli with a rich, creamy peanut sauce infused with soy sauce, coconut milk, fresh lime juice, and a hint of spice from sriracha. Ready in just 40 minutes, it's ideal for a quick weeknight dinner or a satisfying meal prep option. Serve over fragrant jasmine rice or noodles, and top with green onions, cilantro, and toasted sesame seeds for a restaurant-quality experience in the comfort of your home. Perfect for vegetarians, vegans, or anyone looking to enjoy a hearty and flavorful Thai-inspired dish!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tbsp cornstarch
- 2 tbsp neutral cooking oil (e.g., vegetable oil or avocado oil)
- 1 cup unsweetened peanut butter
- 4 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp fresh lime juice
- 2 tbsp maple syrup (or honey for non-vegan)
- 1 tsp sriracha or chili paste
- 1 cup coconut milk
- 2 cloves minced garlic
- 1 tsp grated ginger
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned or thinly sliced
- 2 cups broccoli florets
- 2 stalks green onion, sliced
- 0.25 cup fresh cilantro, chopped
- 1 tbsp toasted sesame seeds (optional, for garnish)
- 4 cups cooked jasmine rice or noodles
Instructions
Press the tofu: Remove the tofu from the package and drain. Wrap the block of tofu in a kitchen towel and place a heavy object (like a skillet) on top. Let it sit for 15 minutes to press out excess moisture.
Cut the tofu into 1-inch cubes and toss with cornstarch, ensuring all sides are lightly coated. This helps create a crispy texture.
Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside.
In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, coconut milk, garlic, and ginger. Set the sauce aside.
Using the same skillet, heat the remaining tablespoon of oil. Add the red bell pepper, carrot, and broccoli. Stir-fry the vegetables for 5–7 minutes until they are tender but still slightly crisp.
Lower the heat to medium-low and pour the peanut sauce into the skillet with the vegetables. Stir to combine and let the sauce simmer for 2–3 minutes.
Add the cooked tofu back into the skillet and toss to coat with the sauce. Cook for an additional 2 minutes to warm through.
Serve the Vegetarian Thai Peanut 'Chicken' over jasmine rice or noodles. Garnish with green onions, cilantro, and sesame seeds, if desired.
Nutrition Facts
Calories |
3580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.0 g | 244% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5517 mg | 240% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 65.1 g | ||
| Protein | 160.2 g | 320% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3226 mg | 248% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 4225 mg | 90% | |
*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.
