Vegan Peanut Stir Fry w/ Green Tea Noodles
Vegan Peanut Stir Fry w/ Green Tea Noodles

This Vegan Peanut Stir Fry is really something you do not want to miss out on. It's spicy, sweet and savoriness all make for an amazingly delectable dish. I spent a week planning this recipe and once it was plated up, I was really blown away by the complexity and depth of flavors that I'd never tried before in a stir fry. This vegan stir fry is made with tofu, bell peppers, rice and includes my favorite peanut sauce that goes seamlessly with this dish.

Vegan Peanut Stir Fry w/ Green Tea Noodles | The Savour

Plus a peanut stir fry that is not only healthy but VEGAN too?! Yes, please. This has to be one of my favorite lunch/dinner recipes, because not only is it incredibly easy, but it still gives you a profile of flavors that seems to be essential in any stir fry recipe. The slight sweetness from the peanut sauce coupled with the savoriness of the rest of the ingredients has made this vegan peanut stir fry a family favorite. I am almost certain that this dish came out so well my first test was because of a technique I adapted. The technique that I am using today was adapted from one of my favorite food bloggers, Dana from Minimalist Baker. 

Vegan Peanut Stir Fry w/ Green Tea Noodles - Ingredients | The Savour

This technique involves baking the tofu in the oven to remove some of the moisture which helps it crisp up in the pan better and aids in the sauce coating the individual pieces. I love using this method because it's simple and leaves you with a great outcome every time, if you do it correctly. The original technique she uses calls for compressing the block of tofu using a heavy object for maximum crisping in the pan. But because of the sauce we're adding to the pan, it won't be necessary for this recipe. Which leads me to one of my favorite aspects of this recipe; the sauce.

Vegan Peanut Stir Fry w/ Green Tea Noodles - Baked Tofu | The Savour

This peanut sauce is to. Die. For. I absolutely love using it for this recipe because it provides the *perfect* amount of sweet, and saltiness that goes superbly with this dish. Matter of fact, the first time I actually made this sauce it was completely on a whim and while I was watching the peppers sauté to make sure they didn't overcook. One of the main reasons I use a peanut sauce specifically is because it's just so simple to make a quick fix to the flavor to, in the end, make it exactly how you want it. That's why I put the brown sugar to taste because so many people like their sauces at varying levels of sweetness that it's practically impossible to find that "sweet spot" that pleases everyone to their liking.

Vegan Peanut Stir Fry w/ Green Tea Noodles | The Savour
Vegan Peanut Stir Fry w/ Green Tea Noodles | The Savour

I am so excited to finally show you all this dangerously delicious Vegan Peanut Stir Fry. This dish is sweet, and savory but is so simple and even better; is perfect for leftovers (if it all makes it to the next day). I love making this for friends, family . . . myself. I usually serve this with a turmeric infused coconut rice (coming soon), and I find that makes an amazing accompaniment to this dish.  I hope you all enjoy this Vegan Peanut Stir Fry w/ Green Tea Noodles.

Ingredients for Stir Fry:

  • 1 package (around 14 oz) of extra firm tofu
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 orange and green bell pepper, sliced
  • 1 large clove crushed or minced garlic 
  • Dash of turmeric
  • 9 oz green tea noodles
  • ~1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce (or Tamari if GF)

Ingredients for Peanut Sauce:

  • 1/2 cup smooth peanut butter
  • 1/4 tsp turmeric
  • 1/2 tsp cayenne pepper (optional)
  • 1/4 tsp garlic powder
  • 1/2 tsp crushed red pepper
  • 1/2 tsp soy sauce (or Tamari if GF)
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1/4 tsp paprika 
  • 1/2 tsp dried basil
  • 1/2 clove garlic, crushed
  • Salt + pepper, to taste
  • Brown sugar, to taste* (see notes)
  • Water to thin

Directions:

  1. Preheat oven to 400 degrees F (204 degrees C)
  2. Cube block of tofu and place evenly on an oiled cooling rack
  3. Place cubed tofu in the oven and bake for 10-15 minutes, or until slightly browned
  4. While the tofu is baking, place the ingredients for peanut sauce in a small bowl and combine. Once well mixed, add water until it is at the desired consistency. Then set aside.
  5. Once tofu is baked, place on a plate to cool for 3-5 minutes.
  6. While the tofu is cooling heat sesame oil in a large pan and bring 6 cups of water to a boil in a pot with a pinch of salt.
  7. When the pan is heated and tofu is cooled, place sliced bell peppers, tofu and garlic in the pan. Then sauté for 5-8 minutes on med-high.
  8. While the bell peppers and tofu are sautéing, cook the green tea noodles for about 5 minutes or until al dente. Set aside.
  9. After the peppers, tofu and garlic are done sautéing add about 1/4 of a cup of the peanut sauce to the pan and cook for another 5-10 minutes
  10. When everything is done cooking, plate with a portion of green tea noodles and top with your desired amount of the sautéed peppers and tofu. Then finish with a drizzle of peanut sauce. Enjoy!

Notes:

  • Because your desired taste preference may differ from my own, you will want to adjust the sweetness to your liking.
  • If desired, you can add in some of the green tea noodles while sautéing the peppers, tofu and garlic. But I find that the noodles tend to clump together in the pan.