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Peanut Sauce Vegetable Stir Fry with Tofu

  • 1 Tbsp Oil
  • 1 head Broccoli chopped (small head)
  • 1 Red Bell Pepper small-sized
  • 5 Mushrooms medium-sized, sliced
  • 1 pkg Extra Firm Tofu cubed
  • 1/2 cup Water (hot)
  • 1 Tbsp Vinegar
  • 2 Tbsp Soy Sauce *
  • 1/2 cup Peanut Butter Low Fat
  • 1 Cayenne Pepper to taste
  • 3 cups Organic Quinoa Grain cooked


Quinoa:  In medium saucepan, bring 2 cups water to boil. Add 1 cup Quinoa Grain, return to boil. Cover and cook for 15 minutes over medium-low heat. Remove from heat, fluff, and let stand 5-10 minutes. 

Stir Fry:  Heat oil in large skillet or wok over medium-high heat. Sauté broccoli, pepper, mushrooms, and tofu for 5 minutes.

In a small bowl, combine peanut butter, hot water, vinegar, soy sauce, and cayenne pepper. (Don't worry if sauce is not entirely blended, heat will melt the peanut butter into a smooth texture when added to wok.)

Pour peanut sauce over vegetable-tofu mix. Simmer for 3-5 minutes, or until vegetables are tender and crisp. Serve over quinoa!!   Makes 4 servings.

* For a gluten free version make sure to use wheat free soy sauce, wheat free tamari or Braggs liquid aminos.

Peanut Sauce Vegetable Stir Fry with Tofu


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Products Used in this Recipe

Heart Health Month
Organic Quinoa Grain

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