Top 25 Vegan Stir-Fry Sauce Recipes

13. Szechuan Stir-Fry with Fiery Peanut Sauce

Ingredients

• 1/2 cup water
• 1/4 cup peanut butter
• 1/4 cup wheat-free tamari
• 2 tablespoons rice vinegar
• 2 teaspoons natural sugar
• 1 teaspoon ketchup
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon red pepper flakes, or to taste
• 1 teaspoon cornstarch dissolved in 1 tablespoon water
• 1 tablespoon neutral vegetable oil
• 8 ounces extra-firm tofu, drained, pressed, and cut into 1/2-inch strips
• 1  large yellow onion, halved length- 
wise and thinly sliced
• 2  cups broccoli florets, blanched
• 1  red bell pepper, cut into thin 
strips
• 2  cups thinly sliced napa cabbage
• 1 cup thinly sliced fresh shiitake mushrooms
• 4 cups cooked brown rice
• 1/4 cup roasted peanuts, chopped (optional)

Instructions

1. In a bowl, a food processor, or a blender, combine the water, peanut butter, tamari, vinegar, sugar, ketchup, garlic, ginger, and red pepper flakes, and blend well.
2. Pour the mixture into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally. Add the cornstarch mixture and cook, stirring, until the sauce thickens. Remove from the heat and set aside.
3. Heat the oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until golden brown, about 3 minutes. Remove with a slotted spoon and set aside. Add the onion, broccoli, and bell pepper, and stir-fry for 3 minutes. Add the cabbage and mush- rooms and stir-fry 3 minutes longer, or until the vegetables soften, adding a little water if the vegetables start to stick.
4. Return the tofu to the skillet. Add the sauce and stir-fry to coat the vegetables. Serve over the rice and top with the chopped peanuts, if using.

Recipe Source