Tofu Stir Fry with Peanut Satay Sauce – The Bernabela Project

Recipes by Request : a play on what happens during a DJ’s set… combining my love of cooking with the featured guest DJ.


Background Story:

We are both vegan and love all types of Asian food. We make a lot of stir fries in our house and our favorite is a sweet and creamy peanut satay sauce with tofu and lots of veggies. We usually eat it served over rice or rice noodles.



  • 14 oz. block of tofu, drained and pressed
  • 1 bell pepper, diced
  • 1 medium onion, diced
  • 2 large carrots, thinly sliced
  • 8 oz. mushrooms, sliced
  • 1 Tbsp. coconut oil for frying
  • 1 13 oz. can of coconut milk
  • ½ cup crunchy or creamy peanut butter
  • 2 cloves fresh garlic, minced
  • 1 tablespoon tamari soy sauce or coconut aminos
  • 2 teaspoons cane sugar
  • ½ teaspoon red pepper flakes or sambal chili paste (use more for more heat)


  1. In a saucepan over medium heat, combine coconut milk, peanut butter, garlic, soy sauce, brown sugar, and pepper flakes.
  2. Bring to a boil, stirring frequently.
  3. Remove from heat, and keep warm.
  4. Cut the tofu into small cubes.
  5. Pour coconut oil into a wok pan and heat on high.
  6. Add the tofu cubes, cook them while stirring frequently until lightly browned.
  7. Add the diced veggies and continue cooking on high heat and stirring frequently for about 5 minutes. 
  8. Put rice or noodles in bowls, add the tofu & veggies, then pour the sauce over the top. (We add chopped peanuts and freshly chopped cilantro on top. We like it pretty spicy so we add some more chili flakes on top and use about a Tbsp. of sambal chili paste in the sauce.)
  9. Enjoy!