Vegetarian Peanut Chicken

Discover a plant-based twist on a classic favorite with this Vegetarian Peanut "Chicken" recipe, a delightful fusion of bold flavors and nourishing ingredients. Crispy, golden tofu stands in as the star protein, coated in cornstarch and pan-fried to perfection, then enveloped in a luxuriously creamy peanut butter and coconut milk sauce. The dish is brought to life with fresh aromatics like garlic, ginger, and curry powder, while colorful bell peppers and onions add a satisfying crunch. Finished with a zesty splash of lime, a sprinkle of chopped peanuts, and vibrant cilantro, this meal is perfect served over fluffy rice for a comforting yet wholesome dinner. Ready in under 45 minutes, this protein-packed, dairy-free recipe is an irresistible choice for vegetarians and anyone craving a hearty, flavor-packed meal.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 oz Extra firm tofu
• 2 tbsp Cornstarch
• 2 tbsp Vegetable oil
• 1 Red bell pepper
• 1 Green bell pepper
• 1 Onion
• 3 Garlic cloves
• 1 inch Fresh ginger
• 1 tsp Curry powder
• 3 tbsp Soy sauce
• 0.333 cup Peanut butter
• 1 cup Coconut milk
• 2 tbsp Lime juice
• 0.25 cup Chopped peanuts
• 0.25 cup Fresh cilantro
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 4 cups Cooked rice

Directions

Step 1

Press and drain the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.

Step 2

In a bowl, toss the tofu cubes with cornstarch until evenly coated.

Step 3

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.

Step 4

Thinly slice the red and green bell peppers and the onion. Mince the garlic and finely grate the ginger.

Step 5

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion, bell peppers, and garlic, and sauté for about 5 minutes until the vegetables are tender.

Step 6

Stir in the ginger and curry powder, cooking for an additional 1 minute until fragrant.

Step 7

In a small bowl, mix together soy sauce, peanut butter, coconut milk, and lime juice until smooth.

Step 8

Add the crispy tofu back to the skillet, followed by the peanut sauce. Stir well to combine and let it simmer for 5 minutes, allowing the sauce to thicken slightly.

Step 9

Season with salt and black pepper to taste.

Step 10

Serve the vegetarian peanut 'chicken' over cooked rice, garnished with chopped peanuts and fresh cilantro.

Nutrition Facts

Serving size	(2100.0g)

Amount per serving	% Daily Value*
Calories	2856.6

Total Fat 126.6g	0%
Saturated Fat 21.3g	0%
Polyunsaturated Fat 27.6g
Cholesterol 0mg	0%
Sodium 3731.5mg	0%
Total Carbohydrate 327.6g	0%
Dietary Fiber 27.7g	0%
Total Sugars 44.5g
Protein 121.3g	0%

Vitamin D 0IU	0%
Calcium 2971.2mg	0%
Iron 27.3mg	0%
Potassium 3230.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 16.5%

Carbs: 44.6%