Rainbow Veggie Peanut Stir Fry

Rainbow Veggie Peanut Stir Fry

Stir Fry has recently become one of my favorite meals to make! It is such a simple and quick meal to throw together and is incredibly flavorful and delicious. This specific recipe has loads of veggies like peppers, broccoli, green beans, and even some mushrooms. It is topped with a savory peanut sauce that adds a wonderful flavor to the dish. Additionally, this meal is made with tofu for all of my vegetarians out there but can most definitely be made with chicken, beef, and even shrimp! This is what I love about making stir fry... it is so versatile! It can be made with any leftover veggies in your fridge and will still taste amazing. Let me know what you think! Enjoy!

Here is what you need to make Rainbow Veggie Peanut Stir Fry:

  • Red onion
  • Assorted Chopped Vegetables (fresh or frozen or a mix)
  • I used: Red Bell Pepper
    • Frozen Broccoli 
    • Sliced Carrots
    • Sliced Mushrooms
    • Red Cabbage 
    • Frozen Green Beans
  • Extra Firm Tofu
  • Avocado Oil
  • Salt to taste
  • Brown Rice / Stir Fry Noodles

For the Sauce:

  • Toasted Sesame Oil
  • Peanut Butter
  • Sriracha
  • Honey
  • Garlic Powder
  • Sesame Seeds
  • Salt to taste
Rainbow Peanut Veggie Stir fry
Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

 1 Medium Red Onion
 1 Red Bell Pepper
 1 cup Frozen Broccoli Florets
 1 cup Sliced Carrots
 1 cup Sliced Mushrooms
 ¼ cup Chopped Red Cabbage
  cup Frozen Green Beans
 1 Block of Firm Tofu
 1 tbsp Avocado Oil
 1 tbsp Salt to taste
 Brown Rice or Stir Fry Noodles
For the Sauce
 ¼ cup Toasted Sesame Oil
 2 tbsp Peanut Butter
 2 tsp Sirracha Sauce
 ½ tbsp Honey
 ½ tsp Garlic Powder
 1 tbsp Sesame Seeds
 1 tbsp Salt to taste

Directions

1

Prepare and chop all veggies and tofu.

2

Heat up oil in a large wok of pan. Add in chopped onions and mix. Cook for 3 minutes until translucent.

3

Add in the rest of the veggies and toss. Season with salt to taste. Add in cubed tofu and cover. Let cook for about 10 minutes or until all veggies are tender.

4

Prepare rice / noodles.

5

Make the sauce by adding all ingredients to a mason jar and shaking / mixing.

6

When veggies are tender / cooked, pour sauce on top and mix well. Add in rice or noodles and mix. Serve with more sesame seeds and sriracha! Enjoy!

You can see a video of this recipe on Instagram here

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Ingredients

 1 Medium Red Onion
 1 Red Bell Pepper
 1 cup Frozen Broccoli Florets
 1 cup Sliced Carrots
 1 cup Sliced Mushrooms
 ¼ cup Chopped Red Cabbage
  cup Frozen Green Beans
 1 Block of Firm Tofu
 1 tbsp Avocado Oil
 1 tbsp Salt to taste
 Brown Rice or Stir Fry Noodles
For the Sauce
 ¼ cup Toasted Sesame Oil
 2 tbsp Peanut Butter
 2 tsp Sirracha Sauce
 ½ tbsp Honey
 ½ tsp Garlic Powder
 1 tbsp Sesame Seeds
 1 tbsp Salt to taste

Directions

1

Prepare and chop all veggies and tofu.

2

Heat up oil in a large wok of pan. Add in chopped onions and mix. Cook for 3 minutes until translucent.

3

Add in the rest of the veggies and toss. Season with salt to taste. Add in cubed tofu and cover. Let cook for about 10 minutes or until all veggies are tender.

4

Prepare rice / noodles.

5

Make the sauce by adding all ingredients to a mason jar and shaking / mixing.

6

When veggies are tender / cooked, pour sauce on top and mix well. Add in rice or noodles and mix. Serve with more sesame seeds and sriracha! Enjoy!

Rainbow Veggie Peanut Stir Fry

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