Stir-Fry With Peanut Based Sauce

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Servings: 1 Difficulty: Advanced
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Creamy, savory peanut sauce tossed with crisp vegetables and tofu over fluffy brown rice
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This vibrant stir-fry combines tender brown rice with crisp-tender vegetables and protein-rich tofu, all coated in a rich, homemade peanut sauce. The sauce balances salty soy, bright lemon, and warm ginger for a complex flavor profile that feels restaurant-quality yet simple to prepare. It’s a hearty, plant-based meal perfect for busy weeknights or a light lunch. The texture contrast between the crunchy bean sprouts and soft tofu makes every bite interesting. Serve immediately while hot to enjoy the full aroma and crispness of the fresh ingredients.

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Stir-Fry With Peanut Based Sauce

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 113.6

Description

This vibrant stir-fry combines tender brown rice with crisp-tender vegetables and protein-rich tofu, all coated in a rich, homemade peanut sauce. The sauce balances salty soy, bright lemon, and warm ginger for a complex flavor profile that feels restaurant-quality yet simple to prepare. It's a hearty, plant-based meal perfect for busy weeknights or a light lunch. The texture contrast between the crunchy bean sprouts and soft tofu makes every bite interesting. Serve immediately while hot to enjoy the full aroma and crispness of the fresh ingredients.

Ingredients

Directions

  1. Cook the brown rice according to package instructions until tender; set aside.
  2. Dice the tofu into small cubes.
  3. Heat 1 teaspoon of vegetable oil in a wok or frying pan over medium-high heat.
  4. Add the diced tofu and stir-fry until lightly browned on all sides.
  5. Remove the browned tofu from the wok and set aside.
  6. Slice the onion thinly and cut the carrot into matchsticks.
  7. Trim and finely chop the green beans.
  8. Heat 2 teaspoons of oil in the wok over medium-high heat.
  9. Add the onion, carrot, and green beans; stir-fry for 2-3 minutes until slightly tender.
  10. Chop any remaining cabbage leaves if using, and add them along with the bean sprouts to the wok.
  11. Continue stir-frying for 1-2 minutes until vegetables are just tender-crisp.
  12. While vegetables cook, crush the garlic clove and grate the ginger finely.
  13. In a small saucepan, heat the remaining 1 teaspoon of oil over medium heat.
  14. Add the crushed garlic and grated ginger; cook for 1-2 minutes until fragrant.
  15. Stir in the peanut butter, followed by 4 tablespoons of water.
  16. Whisk constantly until the sauce is smooth and creamy.
  17. Add the lemon juice, soy sauce, and soymilk to the sauce; stir well to combine.
  18. Return the tofu to the wok with the vegetables.
  19. Pour the peanut sauce over the tofu and vegetables in the wok.
  20. Toss everything together until evenly coated and heated through.
  21. Serve the stir-fry immediately over the cooked brown rice.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 113.6kcal
% Daily Value *
Total Fat 5.4g9%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 24.2mg2%
Total Carbohydrate 15.2g6%
Dietary Fiber 3.0g12%
Sugars 4.0g
Protein 2.2g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stir-fry, peanut sauce, tofu, vegan, vegetarian, chinese, brown rice, green beans, carrot, onion, ginger, garlic, soy sauce, wok, quick meal, dinner, plant-based, healthy, asian cuisine, bean sprouts
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