Soy-free tofu stir-fry with sun butter sauce. Chickpea Tofu with Nut-Free Peanut Sauce! 1 pot meal without allergens. Gluten-free, soy-free and nut-free vegan recipe.  

Ingredients

  • 2 càc Huile divisé
  • < span class=" wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-1">1/2 recette (0.5 recette ) tofu à la farine de pois chiches (1,25 tasses en cubes, ou use tofu ferme si vous use soy)
  • 1,5 Cups (0.15 g) Legumes comme le poivre carrots, haricots verts, zucc hini
  • 6 to 8 oz nouilles ou riz pour servir
  • Preparation

  • Prepare your chickpea tofu if you haven’t already and place in the fridge for 15 minutes, then cut into cubes. Mix sunbutter sauce with 1/2 cup coconut milk and set aside.
  • Heat the oil in a pan over medium-high heat. When hot, add the diced chickpea tofu and cook for 3 to 4 minutes. (You can turn the chickpea tofu in 1 tablespoon of cornstarch before frying to make it crispier). Take out of the pan. This keeps the chickpea tofu in shape and doesn’t stick to hot sauces -instruction” style=”list-style-type: decimal;”>

    Add the vegetables and a teaspoon of oil and cook for another 3-5 minutes. Add a generous pinch of black pepper and mix. Then addthe tofu to the chickpeas.
  • Add the blended sunbutter sauce, then rinse the blender with 1/2 cup water and add the water to the skillet. Mix and cook 5 minutes. Adjust salt and heat to taste. Add more water or coconut milk if it thickens too quickly or for a thinner consistency. (Sauce will thicken as it cools)
  • Serve over pasta or Rice, salad, with lemon/lime juice, sriracha sauce or chilli flakes and coriander. 
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