Vegan Peanut Chicken
Savor the irresistible flavors of this Vegan Peanut Chicken, a plant-based twist on a comfort food favorite! Tender, golden-brown tofu cubes are marinated in a tangy soy-lime mixture, lightly coated in cornstarch, and pan-fried to crispy perfection. The rich, creamy peanut sauce—made with velvety peanut butter, luscious coconut milk, and a touch of maple syrup for sweetness—is spiced with fresh ginger, garlic, and a hint of sriracha for a gentle kick. Served over fluffy steamed rice and garnished with fresh cilantro, green onions, and crunchy roasted peanuts, this dish is a vibrant, protein-packed delight that’s both satisfying and 100% vegan. Perfect for weeknight dinners or impressing guests, this recipe brings bold, Southeast Asian-inspired flavors to your table in just 35 minutes!
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Ingredients
- 400 g firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup peanut butter
- 1 cup coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon sriracha sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons roasted peanuts, chopped
- 4 cups rice, cooked
Directions
Step 1
Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.
Step 2
In a shallow dish, combine soy sauce and lime juice. Add tofu cubes, toss to combine, and let marinate for 10 minutes.
Step 3
Remove tofu from marinade, shaking off excess liquid. Toss tofu cubes in cornstarch to coat evenly.
Step 4
In a large skillet, heat vegetable oil over medium-high heat. Add the tofu cubes and cook, stirring occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
Step 5
In a saucepan over medium heat, combine peanut butter, coconut milk, maple syrup, sriracha sauce, garlic, and ginger. Stir until smooth and heated through, about 5 minutes.
Step 6
Reduce heat to low and continue to simmer the sauce for an additional 2-3 minutes, stirring occasionally.
Step 7
Add the cooked tofu to the peanut sauce, stirring to coat evenly.
Step 8
Serve tofu over cooked rice, and garnish with green onions, cilantro, and chopped peanuts.
Nutrition Facts
| Serving size | (1705.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3273.1 |
| Total Fat 186.0g | 0% |
| Saturated Fat 34.1g | 0% |
| Polyunsaturated Fat 49.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2961.5mg | 0% |
| Total Carbohydrate 316.6g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 78.0g | |
| Protein 123.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 862.4mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 2747.7mg | 0% |
Source of Calories