10 Minutes Stir Fry with PB Sauce

10 Minutes Stir Fry with PB Sauce

Recipe by mrsslimonplantsCourse: Main


Prep time


Cooking time


Total time



Nutrition information per 100g of cooked White Jasmin Rice:
Cals: 496, Protein: 38g, Fat: 13.9g, Carbs: 62g


  • 150 g extra firm tofu pressed

  • 1 tsp corn starch

  • 1 small red onion

  • 1 zucchini

  • 1 red bell pepper

  • 200g Shitake mushrooms

  • 1 clove garlic

  • 1/2 tsp chili flakes (+/-)

  • 1/2 tsp black sesame seeds for topping

  • 1-2 tbsp chopped green onions for garnish

  • For Low Fat PB Sauce
  • 1.5 tbsp Bragg’s Soy seasoning (or any low sodium soy sauce)

  • 2 tsp maple syrup

  • 3 tbsp defatted Peanut butter powder

  • 1 tsp sriracha (+/-)

  • 1 tsp rice vinegar

  • 2-3 tbsp water (+/- per desired consistency)


  • Cut Tofu in small pieces, toss in a bowl, add 1 tsp of corn starch and toss to coat evenly. Air fry at 400 F for about 7-8 minutes. Keep aside.
  • In a bowl, prep your sauce and keep aside. While tofu is air frying, chop all your veggies and begin sautéing onion, shitake mushrooms, minced garlic, chili flakes for about 5 minutes. Use 1-2 tbsp of water to deglaze the pan when needed. After 5 minutes, add remaining veggies, Sauté for another 5 minutes. Add air fried tofu and pour the sauce, sauté for another 30 seconds to 1 minute.
  • Enjoy on top of cooked white or brown rice as a quick meal.

Recipe Video


  • If you don’t have an air fryer – you can bake tofu at 400 F for 7-8 minutes or pan fry for till brown.

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