Soy- Mirin Tofu with Snow Peas and Peanut Sauce

Serves 2- 4 | 30 minute prep/cook




  • 1 cup brown rice, white rice or 8 oz udon noodles (your preference)
  • 1/4 cup peanut butter
  • 1/4 cup coconut milk
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1/4 teaspoon powdered ginger
  • 1 block extra firm tofu, pressed and cut into small squares
  • 2 cups snow peas, with ends trimmed
  • 1 carrot, peeled and shredded
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon peanut oil
  • canola oil for frying

Cook rice or noodles according to package.

Meanwhile, to make the peanut sauce, combine the peanut butter, coconut milk, sugar, soy sauce, rice vinegar, and powdered ginger.  Mix until very smooth.

Add the snow peas to boiling water for 1 to 2 minutes, then drain and transfer to a bowl of ice-water and set aside.

In a small bowl, mix together the soy sauce, mirin and peanut oil.

Pan-fry the tofu in a non stick pan with a small amount of canola oil until at least 2 sides are browned.

Turn off the heat and add the snow peas and the soy-mirin mixture to the tofu.  Mix well and let simmer for a minute or two until everything is well covered and the mixture turns to a glaze.

Plate the rice/noodles, tofu and peas, and carrots.  Drizzle with the sauce and serve.

Sourced from: Ulm, Lauren. “Soy-Mirin Tofu with Snow Peas and Peanut Sauce.” Vegan Yum Yum.


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