Description
Looking for quick and delicious vegetarian dinner ideas? This veggie stir-fry with tofu and a creamy peanut sauce is perfect for a satisfying weeknight meal packed with flavor and nutrients!
Ingredients
Scale
- 1 block firm tofu, pressed and cubed
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon maple syrup
- 1/4 teaspoon chili flakes (optional)
- 2 tablespoons water
- Cooked rice or noodles for serving
- Fresh cilantro for garnish (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet or wok over medium heat. Add tofu and cook until golden on all sides, about 8-10 minutes. Remove from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the bell peppers, zucchini, broccoli, and garlic for 5-7 minutes until the veggies are tender.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, chili flakes, and water until smooth.
- Add the tofu back to the skillet and pour the peanut sauce over the tofu and veggies. Stir well to combine and heat through for 2-3 minutes.
- Serve over rice or noodles and garnish with fresh cilantro if desired.
Notes
- Swap tofu for chickpeas or tempeh for variety.
- Add other vegetables like carrots, snap peas, or mushrooms.
- Make it spicier by adding more chili flakes or a dash of sriracha.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 plate with tofu and veggies
- Calories: 370
- Sugar: 6g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 19g
- Cholesterol: 0mg