Enveloped in a rich, creamy peanut butter sauce, this vegan stir-fry delivers a bold, aromatic flavor profile while significantly reducing the saturated fat and sugar content often associated with takeout options. Here: Tofu emerges as an exceptional protein-rich food, boasting impressive nutritional value when combined with black bean spaghetti and a rich peanut sauce – resulting in a remarkable 30 grams of protein per serving. This nutritious substitute ably replicates the taste without compromising on flavor. Peanut Tofu Stir-Fry: A Flavorful Delight That Will Leave You Craving More!
Peanut Tofu Stir-Fry [Vegan, Gluten-Free]
Peanut Tofu Stir-Fry: A Savory and Nutritious Vegan, Gluten-Free Delight
- 1 tablespoon sesame oil, plus additional amounts for frying.
- 3 1/2 ounces tofu
- One red chili, seeded and finely chopped.
- One serving of tenderstem broccoli, trimmed and cut into roughly three to four manageable portions per stalk.
- 1 red pepper
- 1 handful of spinach
- 7/8 ounces peanut butter
- 1 teaspoon maple syrup
- 1 tablespoon tamari
- half a Lime
- 4–6 tablespoons almond milk
- One and three-quarters ounces of uncooked black bean spaghetti.
Prepare a flavorful and nutritious Vegan, Gluten-Free Peanut Tofu Stir-Fry with these easy steps!
- Cut the firm tofu into manageable morsels, then either employ the precision of an air fryer, setting it to 350°F (175°C) for precisely 13 minutes, or opt for a more traditional approach, placing the tofu on a bed of parchment-lined baking paper and allowing it to cook slowly in a preheated oven at 375°F (190°C) for approximately 20 minutes.
- Prepare the noodles by cooking them according to the package guidelines, subsequently draining and rinsing them in cold water to prevent any further cooking.
- As you prepare to cook, place a pan over a moderate heat and add a light drizzle of sesame oil to the waiting surface. As the mixture warms through, introduce the chilli, succulent mushrooms, and vibrant red pepper, allowing them to tenderize over a period of 5-10 minutes as their textures meld together harmoniously. Add the broccoli to the pot, ensuring it’s fully submerged in water, then continue cooking for an additional five minutes.
- As the vegetables achieve a tender yet resilient texture, combine the peanut butter, maple syrup, tamari, lime’s essence, and almond milk in the pan, stirring until they coat the vegetables and form a straightforward glaze. Add the handful of Spinach.
- After allowing the vegetables to simmer in the sauce for approximately one minute, the mixture will be warmed through. Next, gently stir in the cooked noodles, followed by serving the dish with the tofu placed atop the entire composition.
Nutritional Information
Nutritional Information:
• Calories: 360
• Carbohydrates: 20g
• Fat: 10g
• Protein: 30g
• Sodium: 1206mg
• Sugar: 20g
