Vegetarian Thai Peanut Chicken

Indulge in a delightful twist on a beloved classic with this Vegetarian Thai Peanut "Chicken," a plant-based marvel that swaps traditional chicken for crispy, golden cubes of tofu coated in cornstarch for the perfect crunch. Bathed in a luscious, creamy peanut sauce infused with soy sauce, lime juice, coconut milk, and just a touch of heat from sriracha, this dish is a harmony of tangy, savory, and subtly sweet flavors. Crisp-tender veggies like bell peppers, carrots, and broccoli add vibrant color and satisfying texture, while garnishes of fresh cilantro, green onions, and toasted sesame seeds elevate each bite. Served over fluffy jasmine rice or springy noodles, this 40-minute recipe is perfect for busy weeknights or a flavor-packed vegan dinner. Rich in protein, bursting with Thai-inspired ingredients, and completely customizable, this easy-to-make dish will have everyone asking for seconds. Keywords: vegetarian Thai peanut chicken, tofu recipe, peanut sauce, plant-based dinner, Thai-inspired cuisine.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 2 tbsp cornstarch
• 2 tbsp neutral cooking oil (e.g., vegetable oil or avocado oil)
• 1 cup unsweetened peanut butter
• 4 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp fresh lime juice
• 2 tbsp maple syrup (or honey for non-vegan)
• 1 tsp sriracha or chili paste
• 1 cup coconut milk
• 2 cloves minced garlic
• 1 tsp grated ginger
• 1 medium red bell pepper, sliced
• 1 medium carrot, julienned or thinly sliced
• 2 cups broccoli florets
• 2 stalks green onion, sliced
• 0.25 cup fresh cilantro, chopped
• 1 tbsp toasted sesame seeds (optional, for garnish)
• 4 cups cooked jasmine rice or noodles

Directions

Step 1

Press the tofu: Remove the tofu from the package and drain. Wrap the block of tofu in a kitchen towel and place a heavy object (like a skillet) on top. Let it sit for 15 minutes to press out excess moisture.

Step 2

Cut the tofu into 1-inch cubes and toss with cornstarch, ensuring all sides are lightly coated. This helps create a crispy texture.

Step 3

Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set it aside.

Step 4

In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, sriracha, coconut milk, garlic, and ginger. Set the sauce aside.

Step 5

Using the same skillet, heat the remaining tablespoon of oil. Add the red bell pepper, carrot, and broccoli. Stir-fry the vegetables for 5–7 minutes until they are tender but still slightly crisp.

Step 6

Lower the heat to medium-low and pour the peanut sauce into the skillet with the vegetables. Stir to combine and let the sauce simmer for 2–3 minutes.

Step 7

Add the cooked tofu back into the skillet and toss to coat with the sauce. Cook for an additional 2 minutes to warm through.

Step 8

Serve the Vegetarian Thai Peanut 'Chicken' over jasmine rice or noodles. Garnish with green onions, cilantro, and sesame seeds, if desired.

Nutrition Facts

Serving size	(2357.7g)

Amount per serving	% Daily Value*
Calories	3163.1

Total Fat 118.0g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 5046.7mg	0%
Total Carbohydrate 433.3g	0%
Dietary Fiber 28.9g	0%
Total Sugars 70.6g
Protein 122.0g	0%

Vitamin D 0IU	0%
Calcium 1080.6mg	0%
Iron 16.1mg	0%
Potassium 3197.0mg	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: 32.3%

Protein: 14.9%

Carbs: 52.8%