Vfit Vegan Challenge

Spicy Peanut Stirfry


1 tablespoon coconut oil or grape seed oil

1/3 cup of unsweetened shredded coconut

1 block of organic tofu

Pinch of sea salt, more to taste

1/2 package of brown rice noodles

1 small red onion, diced and sliced

2 cloves garlic, pressed or minced

1 red bell pepper, sliced into thin 2-inch long strips

1 yellow or green bell pepper, sliced into thin 2-inch long strips

3 carrots, peeled and sliced/shredded

1 cup of your favourite stir fry veggies (snow peas, baby corn, beans...)


2 tablespoons maple syrup

2 tablespoons spicy chili paste/sause or sriracha

2 tablespoons reduced-sodium tamari

1½ teaspoons rice vinegar

1/2 teaspoon sesame oil

1 tablespoon lime juice

2 tablespoons PB2 (powdered peanut butter) or 100% natural peanut butter

Garnishes/sides: handful of chopped cilantro, peanuts and/or green onion. Optional red pepper flakes.



- fill kettle to max and boil water

- heat oil in a large stir-fry pan or wok - 2 minutes

- cube tofu and fry, stirring in coconut shreds and sea salt - 5 minutes

- optional: add splash of tamari and grape seed oil to make tofu crisp

- add rice noodles to a large bowl

- add boiled water until noodles are completely emmersed

- let soak for 10 minutes or what is on package directions

- add onion, garlic and veggies to wok - cook for 5 minutes

- mix all ingredients for sauce together in a small bowl

- drain water from noodle bowl and add noodles to wok

- turn heat to low and add sauce

- stir/fold well, until sauce covers all noodles

- serve with garnish!

- serves 3-4 people

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