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 Tablespoons chili garlic sauce

1 teaspoon corn starch or arrow root


1/2 pound haricots verts, trimmed and cut into 1" pieces

2 red or orange bell peppers sliced thin

Brown or cauliflower rice for serving-optional. Optional addition of frozen spinach to rice.


  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 on medium-high heat until golden on bottom, about 3 minutes.
  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, chili garlic sauce and corn starch. 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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