Liven up your dinner routine with this Peanut Butter & Miso Gochujang Tofu Stir-fry. A quick vegan stir-fry with the perfect spicy peanut sauce that tastes better than take-out. Nutfree option and Soyfree option included.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Asian

Ingredients

For the sauce:

  • 1 tablespoon Korean Gochujang (gochujang varies in heat based on brand. Use a bit less or more to preference)
  • 1 tablespoon Sambal oelek or other Asian chili sauce (use less for less heat)
  • 3 tablespoons soy sauce, use tamari for Glutenfree
  • 1/4 cup smooth peanut butter or almond butter (, use 1/3 cup if you like your sauce to be thicker and more peanut buttery flavor)
  • 2 tablespoons maple syrup
  • 2 teaspoons yellow or white miso or used chickpea miso to keep it soy-free
  • 1 tablespoon white or rice vinegar
  • 1/2 inch ginger
  • 2 cloves garlic
  • 1/2 cup water

For the stir fry:

  • 2 teaspoons sesame oil
  • 14 ounce of firm or extra firm tofu (pressed for at least 15 minutes and cubed)
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly green bell pepper
  • 1/8 teaspoon salt
  • green onion for garnish

Method

  1. Make the sauce: Add all the ingredients for the sauce in a blender and blend until smooth then set aside. (You can add in 1 tsp flour or cornstarch and blend if you like the final sauce thick)
  2. For the stir fry: Heat the sesame oil in a large skillet over medium heat.
  3. When hot, add the pressed and cubed tofu and cook until the tofu is golden brown on most of the edges.
  4. Then add bell pepper, carrots, and salt and cook for two minutes.
  5. Then add in the blended sauce and mix in. Use another 1/4 cup of water to rinse out the blender and add to the skillet.
  6. Cook until the sauce has come to a boil and then simmer for another two minutes.
  7. Taste and adjust salt, sweet, heat, and flavor. Then take off heat. Serve over rice or quinoa. Garnish generously green onion. Thicken the sauce more by cooking another few minutes and serve in lettuce wraps or over mashed potatoes

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.