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5 from 25 votes

Miso Gochujang Peanut Tofu Stir Fry

Liven up your dinner routine with this Peanut Butter & Miso Gochujang Tofu Stir-fry. A quick vegan stir-fry with the perfect spicy peanut sauce that tastes better than take-out. Nutfree option and Soyfree option included.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian
Keyword: gochujang stirfry, tofu peanut stirfry
Servings: 4
Author: Vegan Richa

Ingredients

For the sauce:

  • 1 tablespoon Korean Gochujang gochujang varies in heat based on brand. Use a bit less or more to preference
  • 1 tablespoon Sambal oelek or other Asian chili sauce use less for less heat
  • 3 tablespoons soy sauce, use tamari for Glutenfree
  • 1/4 cup smooth peanut butter or almond butter , use 1/3 cup if you like your sauce to be thicker and more peanut buttery flavor
  • 2 tablespoons maple syrup
  • 2 teaspoons yellow or white miso or used chickpea miso to keep it soy-free
  • 1 tablespoon white or rice vinegar
  • 1/2 inch ginger
  • 2 cloves garlic
  • 1/2 cup water

For the stir fry:

  • 2 teaspoons sesame oil
  • 14 ounce of firm or extra firm tofu pressed for at least 15 minutes and cubed
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly green bell pepper
  • 1/8 teaspoon salt
  • green onion for garnish
US Customary - Metric

Instructions

  • Make the sauce: Add all the ingredients for the sauce in a blender and blend until smooth then set aside. (You can add in 1 tsp flour or cornstarch and blend if you like the final sauce thick)
  • For the stir fry: Heat the sesame oil in a large skillet over medium heat.
  • When hot, add the pressed and cubed tofu and cook until the tofu is golden brown on most of the edges.
  • Then add bell pepper, carrots, and salt and cook for two minutes.
  • Then add in the blended sauce and mix in. Use another 1/4 cup of water to rinse out the blender and add to the skillet.
  • Cook until the sauce has come to a boil and then simmer for another two minutes.
  • Taste and adjust salt, sweet, heat, and flavor. Then take off heat. Serve over rice or quinoa . Garnish generously green onion.
    Thicken the sauce more by cooking another few minutes and serve in lettuce wraps or over mashed potatoes

Video

Notes

  • Peanut-free, use almond butter or cashew butter.
  • Nut-free : Use sunflower seed butter
  • Oilfree:  omit the oil , bake the tofu. Use broth to sauté veggies and proceed.
  • Soyfree : use chickpea tofu, chickpeas or veggies. Omit soy sauce and add 1/2 teaspoon more salt. Substitute gochujang with sambal oelek or other chili sauce . 
  • Add in other quick cooking veggies for variation. Like snow peas, zucchini. 

Nutrition

Calories: 265kcal | Carbohydrates: 20g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Sodium: 729mg | Potassium: 323mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3875IU | Vitamin C: 50mg | Calcium: 159mg | Iron: 2mg