Peanut Tofu Pasta Recipes

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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

Categories     Main Dish Recipes     Stir-Fry

Time 50m

Yield 6

Number Of Ingredients 14

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

TOFU AND VEGGIES IN PEANUT SAUCE



Tofu and Veggies in Peanut Sauce image

Easy, quick, and tasty meal. A favorite in our household.

Provided by Anne Buchanan

Categories     World Cuisine Recipes     Asian

Time 20m

Yield 4

Number Of Ingredients 11

1 tablespoon peanut oil
1 small head broccoli, chopped
1 small red bell pepper, chopped
5 fresh mushrooms, sliced
1 pound firm tofu, cubed
½ cup peanut butter
½ cup hot water
2 tablespoons vinegar
2 tablespoons soy sauce
1 ½ tablespoons molasses
ground cayenne pepper to taste

Steps:

  • Heat oil in a large skillet or wok over medium-high heat. Saute broccoli, red bell pepper, mushrooms and tofu for 5 minutes.
  • In a small bowl combine peanut butter, hot water, vinegar, soy sauce, molasses and cayenne pepper. Pour over vegetables and tofu. Simmer for 3 to 5 minutes, or until vegetables are tender crisp.

Nutrition Facts : Calories 443.3 calories, Carbohydrate 24 g, Fat 29.9 g, Fiber 6.9 g, Protein 29 g, SaturatedFat 5.4 g, Sodium 642 mg, Sugar 9.2 g

TOFU WITH PEANUT-GINGER SAUCE



Tofu With Peanut-Ginger Sauce image

If you don't feel like cooking on a hot summer day, you can enjoy plain cold tofu with a dipping sauce. Or you can sear it quickly in a pan or grill it. This recipe and the others that follow it this week make enough sauce or marinade for a pound of tofu.Spread this sweet and pungent peanut sauce on seared, grilled or uncooked tofu. It also makes a nice dipping sauce for crudités or spring rolls.

Provided by Martha Rose Shulman

Categories     easy, lunch, quick, appetizer

Time 10m

Yield 1/2 to 2/3 cup

Number Of Ingredients 7

3 tablespoons creamy unsalted, unsweetened peanut butter
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 to 2 teaspoons light brown sugar, to taste
1 1/2 teaspoon ginger juice (grate 1 tablespoon ginger, wrap in cheesecloth and squeeze)
Cayenne to taste
2 to 4 tablespoons warm water

Steps:

  • In a small bowl, whisk together all the above ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

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