Made in a blender or food processor, this easy peanut stir fry sauce is perfect for a mix of tofu, red peppers, broccoli, bok choy and noodles.
- For peanut sauce
- 2 garlic cloves
- 1-inch piece fresh ginger, peeled
- 1/4 cup creamy peanut butter
- 3 tablespoons low sodium soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon maple syrup
- 1 teaspoon sriracha
- 1 tablespoon rice vinegar
- 1/4 cup roasted salted peanuts
- 1/4 cup water
- For stir-fry
- 1–14 ounce block extra firm tofu
- 3 ounces udon noodles
- 1 tablespoon vegetable oil
- 2 red peppers, diced
- 1 head broccoli, cut into small florets
- 2 heads baby bok choy, cut into 1/4-inch wide pieces , white and green parts separated
- 3 scallions, thinly sliced, white and green parts separated
- 1 tablespoon sesame seeds
- For the peanut sauce, puree the garlic cloves, ginger, peanut butter, soy sauce, sesame oil, maple syrup, sriracha, rice vinegar, peanuts and water in a food processor or blender until smooth.
- Pat the tofu with a paper towel. Wrap with a dry paper towel and place a heavy pan or cutting board on top to remove more liquid. Let stand for 15 minutes. Cut the tofu into 1/2-inch cubes.
- Cook the udon noodles according to package instructions in boiling salted water. Drain and rinse with cold water in a colander.
- Heat the oil in a large nonstick skillet over high heat. Add the tofu and cook until lightly browned, about 1-2 minutes per side. Remove the tofu and set aside on a plate.
- Add the peppers, broccoli and white parts of the bok choy to the skillet. Sauté for 3-4 minutes until the vegetables are cooked but still bright and crisp.
- Add the white parts of the scallions and continue cooking for 1 minute until fragrant.
- Stir the udon noodles and 1/2 cup peanut sauce in the veggies.
- Fold in the scallion greens, bok choy greens and sesame seeds.
- Divide into serving bowls and drizzle with additional sauce as desired.
The peanut sauce can be made up to 2 days in advance. Store it in an airtight container in the fridge.
Stir-fry leftovers can be stored in an airtight container up to 3 days. Eat them straight from the refrigerator like a cold noodle salad or warm them in the microwave.
- Serving Size:
- Calories: 513
- Sugar: 15 g
- Sodium: 784.3 mg
- Fat: 26.2 g
- Carbohydrates: 49.9 g
- Fiber: 11.1 g
- Protein: 28.7 g
- Cholesterol: 0 mg
Keywords: peanut sauce, vegetable stir fry