Stir-frys are the ultimate quick one-pot vegan meals. Typically it is a super balanced meal with proteins, veggies and a grain. Perfection! Quick, easy, Deelish!
Check out these other stir-frys for a quick meal. You can always get super creative and change it up easily for variations. Thai Vegan Tofu, Quick Seitan Stir-Fry, Super Fast Veggie Stir-fry, Spinach and Tofu with Peanut Sauce and Rice Noodle and Vegetable Stir-Fry.
Peanut Sauce is my typical go to sauce as we all love it! Check out these other variations on this super deelish sauce. Amazing Raw “Peanut” Sauce and Zucchini Noodles, Cold Sesame Noodles, Mixed Veggies with Peanut Sauce (slow cooker style), Raw Zucchini Noodles and ‘Peanut’ Sauce II, Lettuce Wraps with Almond Butter Sauce and Kelp Noodles & Veggies in Peanut Sauce.
Tofu and Veggie Stir-fry with Peanut Sauce
sauce
1/2 cup apple cider vinegar
1/2 cup tamari
3 tablespoons agave
2 tablespoons natural peanut butter
veggie stir-fry
3 teaspoons peanut oil or sesame oil
2 blocks extra firm tofu, drained, pressed & cubed
6 cloves garlic, minced
8 scallions, chopped, white and green parts separated
2 jalapenos, minced
2 red pepper, chopped
1 can water chestnuts, sliced
Dash of lime juice or lime wedges
Roasted Peanuts
Cooked Brown Rice
- Combine vinegar, tamari, agave and peanut butter and whisk until smooth.
- In a skillet or wok, add the oil and saute tofu, garlic, white part of scallions, jalapeno, and red pepper for 2-3 minutes. Add water chestnuts.
- Add the sauce and turn heat to low, stirring until combined.
- Serve over brown rice, garnished with green part of scallions, peanuts and either lime wedge or drizzled with lime juice.
So no complaining here but I am happy to be back home and back in the kitchen!! And just in time for an awesome Thanksgiving recipe!!
