Peanut Buttery Stir-Fry

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Servings: 1 Difficulty: Intermediate
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A quick, savory, and creamy Chinese-inspired stir-fry with tofu and fresh vegetables.
Peanut Buttery Stir-Fry recipe image
Peanut Buttery Stir-Fry recipe image
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Peanut Buttery Stir-Fry

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

Description

This Peanut Buttery Stir-Fry is a comforting, plant-based meal that brings the bold flavors of Chinese home cooking to your table in under 30 minutes. Crispy tofu cubes are paired with crunchy carrots, sweet onions, and tender green beans, all tossed in a rich, aromatic sauce made from peanut butter, ginger, and garlic. The sauce clings beautifully to the vegetables and fluffy brown rice, creating a satisfying texture contrast in every bite. Its perfect for busy weeknights when you want something nutritious yet indulgent. With its balance of savory, slightly sweet, and nutty notes, this dish is a family favorite thats easy to customize with whatever veggies you have on hand.

Ingredients

Directions

  1. Cook the brown rice according to package instructions until tender, then fluff with a fork and set aside.
  2. Drain and press the tofu, then dice into small cubes.
  3. Heat 1 teaspoon of vegetable oil in a wok or large skillet over medium-high heat. Add the tofu cubes and stir-fry until lightly browned on all sides, about 3-4 minutes. Remove tofu from the wok and set aside.
  4. Slice the onion thinly and cut the carrot into thin matchsticks. Trim and finely chop the green beans.
  5. Add 2 teaspoons of oil to the wok. Add the onion, carrot, and green beans. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  6. If using Chinese cabbage or collards, chop the leaves and add them to the wok along with any bean sprouts. Stir-fry for another 1-2 minutes until just wilted.
  7. In a small saucepan, heat the remaining 1 teaspoon of oil over low heat. Add crushed garlic and finely grated ginger. Cook for 1 minute, stirring constantly to avoid burning.
  8. Stir in the peanut butter until it begins to melt, then gradually whisk in the water until the sauce is smooth and creamy.
  9. Add lemon juice, soy sauce, and soymilk (or a dairy-free alternative) to the sauce. Stir well to combine.
  10. Return the cooked tofu to the wok with the vegetables. Pour the peanut sauce over the mixture and toss everything together until evenly coated and heated through.
  11. 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: peanut, stir fry, tofu, chinese, vegan, vegetarian, brown rice, quick dinner, healthy, savory, sauce, garlic, ginger, vegetables, weeknight meal, plant based, easy, comfort food, wok, soy sauce
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