Tofu and Peppers with Spicy Vegan Peanut Sauce

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Prep: 30 mins

Cook: 20 mins

Total: 50 mins.

Yield: 6 servings

Ingredients:

• 2 (1 pound) packages firm tofu, drained
• 3 tablespoons peanut oil, divided
• 1 teaspoon sesame oil
• 4 green bell peppers, chopped
• 2 larges onions, diced
• 2 carrots, diced
• 1 bunch green onions, sliced thin
• 4 cloves garlic, minced
• ¼ cup natural, unsalted peanut butter
• 2 tablespoons water
• 2 teaspoons sriracha sauce, or more to taste
• 2 teaspoons soy sauce
• 1 teaspoon salt, or more to taste
• ½ teaspoon ground black pepper

Instructions:

1. Slice tofu into 1/2-inch-thick strips and press between paper towels to remove excess water; leave to drain while preparing vegetables.
2. Heat 2 tablespoons peanut oil and sesame oil in a skillet over medium-high heat.
3. Add green bell peppers, onions, and carrots; saute until peppers and carrots are tender and onions are golden brown, 5 to 10 minutes. Remove from heat, mix in green onions and garlic, and cover with a lid.
4. Chop tofu into bite-sized chunks. Heat remaining peanut oil in a skillet over medium heat. Add tofu and cook until golden brown, about 10 minutes.
5. Combine peanut butter, water, sriracha sauce, soy sauce, salt, and black pepper in a blender and blend until smooth to make the peanut sauce.
6. Transfer tofu and peanut sauce to the skillet with the vegetables. Heat over low heat until warmed through, about 5 minutes.

Recipe By: allrecipes.com