Soy-free Tofu Stir fry with Sunbutter Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soy-free chickpea tofu stir fry with noodles and a sunbutter sauce, accented with sriracha and ginger. This allergy-friendly one-pot meal is vegan, gluten-free, and nut-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tsp oil (divided)
- 1/2 recipe chickpea flour tofu ((1.25 cups cubed, or use firm tofu if using soy))
- 1.5 cups veggies such as pepper (carrots, green beans, zucchini)
- 6 to 8 oz noodles or rice to serve
- 4 tbsp sunbutter ((sunflower seed butter), or use oeanut, almond or cashew butter for nut sauce.)
- 1/2 tsp salt
- 2 tsp sriracha
- 2 tsp maple syrup or sugar
- 1.5 tbsp lemon juice
- 1 tsp rice vinegar (, optional)
- 2 cloves of garlic or 1/2 tsp garlic powder
- 1 tbsp ginger (, chopped fresh ginger)
- 1 tsp sesame oil
- 1/2 cup coconut milk (+ 1/2 cup water to rinse(used later))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 632mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 716mg
- Calcium
- 92mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 632MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.