Soyfree Chickpea Tofu with Sunbutter Sauce (Nutfree Peanut Sauce)

By Vegan Richa · 60 min

Ingredients

Instructions

1. Make the chickpea tofu first if you haven't yet, chill it for 15 minutes, then cut it into cubes. Blend the sunbutter sauce with 1/2 cup coconut milk and set it aside.
2. Heat 1 teaspoon of the oil in a skillet over medium heat. Add the cubed chickpea tofu and cook for 3 to 4 minutes. Optional: toss the cubes in 1 tablespoon cornstarch before frying for a crispier result. Remove the tofu from the skillet; this keeps it firm in the sauce.
3. Add the veggies and the remaining 1 teaspoon of oil and cook for 3 to 5 minutes. Add a generous amount of black pepper and stir. Return the chickpea tofu to the skillet.
4. Pour in the blended sauce. Rinse the blender with 1/2 cup water and add that water to the skillet. Stir and cook for 5 minutes.
5. Taste and adjust salt and heat. Add more water or coconut milk if the sauce thickens too fast or if you want it thinner, since it thickens as it cools.
6. Serve over noodles or rice, with lettuce, lemon or lime juice, sriracha or pepper flakes, and cilantro.

Summarized from Vegan Richa's video. Watch it for the details.

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