Miso Gochujang Peanut Tofu Stir Fry
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Vegan Richa · by Vegan Richa★ 5.0 (27)

Miso Gochujang Peanut Tofu Stir Fry

NUTRITION · PER SERVING40M COOK
CAL 17%·PRO 47%
CARBS 20G24% OF CAL
5G FIBER0G ADDED0G INTRINSIC4G OTHER12G TOTAL SUGAR
FAT 21G56% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick vegan stir-fry with gochujang, miso, and peanut sauce coating tofu and vegetables. Spicy, nutty, and deeply flavorful, it tastes like takeout. Perfect for weeknight dinners.

mainthaistir frybowltofubeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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
PREP
15M
SODIUM
959MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.