tofu and green beans and peppers

Peanut Butter Tofu Stir Fry



1 12-ounce package extra firm tofu


4 Tablespoons olive oil (divided)

4 Tablespoons tamari

2 Tablespoons maple syrup

2 Tablespoons almond butter or peanut butter

2 Tablespoons lime juice

1-2 teaspoons chili garlic sauce


1/2 pound haricots verts

1 red or orange bell pepper sliced thin

Brown or cauliflower rice for serving-optional


  1. Wrap tofu in a clean, absorbent towel and set something heavy on top - like a cast-iron skillet - to press out excess moisture for about 15-30 minutes.
  2. Heat 1 tablespoon of oil in a large non-stick skillet over medium high heat.
  3. Unwrap tofu and cut into 1/2-inch cubes. Add the cubes to the skillet and sautè until golden on bottom. 
  4. Carefully flip and repeat on the other side. Remove from skillet and set aside.
  5. In the meantime, to a small mixing bowl, add 2 tablespoons of the oil, tamari, maple syrup, nut butter, lime juice and chili garlic sauce. Whisk to combine. Set aside.

  6. Add cooked tofu to the nut butter-tamari sauce and let marinate for 5 minutes, stirring occasionally. The longer it marinates, the more intense the flavor, but 5-10 minutes should be good.
  7. Reheat the skillet over medium heat. Add a tablespoon of oil, the beans and peppers and 2-3 Tablespoons of the marinade. Cover to steam for about 4-5 minutes or until green beans are slightly tender. Then remove lid, increase heat to medium high, and add remaining marinade and the tofu. Cook for an additional 1-2 minutes, stirring gently. Then remove from heat.
  8. Serve as is or over cooked brown rice or cauliflower rice. 

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