Vegan Stir-fry Sautéed Peanut Coconut Tofu

Vegan Stir-fry Sautéed Peanut Coconut Tofu

Vegan Stir-fry Sautéed Peanut Coconut Tofu is perfect for any night, at home alone or with friends. The flavour is so good, you’ll want seconds for sure. Good news, the next day Vegan Stir-fry Sautéed Peanut Coconut Tofu tastes even better!

My wonderful husband Brent is the king of stir fry in our house. He creates delightful flavours and each version is a work of art. We are so lucky Brent has been cooking for us all for years. When I first met him, he wasn’t much of a cook. Over the last thirty years he has evolved into quite an intuitive chef, rarely looking at a recipe. Ingredients fly in and out of the cupboards, flour on the floor….whew what a mess he makes! And it is worth every dirty counter, his food rocks.

Vegan Stir-fry Sautéed Peanut Coconut Tofu is one of his latest and I got the recipe from him as he created it. I hope you’ll like it….I think you will!

Vegan Stir-fry Sautéed Peanut Coconut Tofu

What you’ll need for the stirfry:

• 1 large onion, chopped

  

• 1 Brick of Tofu (350 grams, extra firm), cut into bite sized pieces
• 6 large crimini mushrooms or really any of your choice, sliced
• 4 c broccolini (broccoli would also work)
• 1 can coconut milk
• 1/2 c water
• 1 T Bragg Liquid Soy Seasoning

What you’ll need for the marinade

• 1/8 c of Bragg Liquid Soy Seasoning

  

• 1/8 c of Hot Sauce
• 1 T of sesame seeds

How to prepare your Vegan Stir-fry Veggies Sautéed Peanut Tofu

• For this recipe you need to prep your marinade and veggies.
• Cook the veggies in one pan and sautéed the tofu in another. At the end everything comes together.
• We like to serve ours over a bed of rice, we love wild rice. Choose your favourite.

Prepare marinade and soak tofu

1. Mix all the ingredients together for the marinade. Add the chopped tofu and soak for 30 minutes. I put mine in a container with a seal-able lid and then I can gently spread the marinade evenly over the tofu periodically as it soaks.

Prepare the veggies:

1. Slice your mushrooms and set aside

   

2. Slice the broccolini into strips or broccoli into heads and set aside
3. Get your rice ready and start cooking the rice according to the type of rice you choose
4. Chop the onion and add to a medium hot fry pan with a bit of oil and sautéed till transparent
5. Add the sliced mushrooms brocollini/broccoli and stir fry

   

6. Add in 1/2 c of water mixed with  1 T Bragg Liquid Soy Seasoning and continue to sautéed until cooked

Sautéed the Peanut Tofu:

1. In a separate pan empty your container of marinaded tofu into your hot pan and sautéed till the tofu is caramelized
2. When the tofu is caramelized add in 1/2 c of peanut butter and 1 T sesame seeds and 1/4 can of the coconut milk.
3. Stir to create a thick sauce

   

   Marinated tofu sizzling in its own pan, browning up and soaking up the flavours. Ready to add to the veggie mix.

Put it all together:

1. Add caramelized tofu and sauce to the veggies and mix well
2. Add the remainder of the can of coconut milk and mix in well to combine into a rich sauce
3. Add more Bragg and or Hot Sauce to taste
4. Serve over a bed of wild rice (or rice of your choosing)