Peanut butter tofu stirfry – recipe

This is an Amy original. 🙂


2 T Olive oil
2 T Sesame oil
5 cloves garlic – minced
1 package extra firm tofu – cut into bite-sized pieces
2 stalks of broccoli – cut into bite-sized pieces
1 carrot – chopped into bite-sized strips
2 T Tamari
Cayenne (red) pepper flakes
3/4 – 1 C natural peanut butter
4-6 servings of brown rice (I used Instant brown rice)
Handful of crushed peanuts (optional)
*Please note these are approximate amounts.

Saute tofu in 1 T olive oil and 1 T sesame oil until it starts to turn golden. Add the garlic in and cook for another 5 min. Set tofu/garlic aside. Cook broccoli and carrot pieces in 1 T olive oil and 1 T sesame oil, along with about a 1/4 cup of water, covered, until soft.
Add tofu back in with the broccoli and carrots. Add Tamari and peanut butter. Stir until the peanut butter melts. Add a few shakes of cayenne pepper to taste.
In the meantime, cook your brown rice.
Put the stirfry mixture on top of the brown rice (you might want to add a little Tamari to the rice first for flavor). Add peanuts on top and serve.
Makes about 5 yummy servings. 🙂

3 thoughts on “Peanut butter tofu stirfry – recipe”

  1. I am so glad you posted this. Your dish looks ridiculously good. I’m making a mental note to make this for myself one evening, I wish my boyfriend liked peanut sauce, so sad.

  2. Miriam – I totally agree. The only things I can think of that are a better combination are peanut butter and chocolate (naturally) and chickpeas and avocado. Mmmmmmmm.

    Sconed! – Let me know how you like it. How can your bf not like peanut sauce? I think that’s a crime. 😉

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