Soy-Mirin Tofu with Snow Peas and Peanut Sauce


  • 1 cup dry brown rice
  • 2 cups water
  • Peanut Sauce
    • 1/4 cup peanut butter (we used Skippy Creamy peanut butter)
    • 1/4 cup coconut milk or water (we used Thai Kitchen regular coconut milk)
    • 1 tablespoon sugar
    • 1 tablespoon soy sauce (we used Kikkoman less-sodium soy sauce)
    • 1 tablespoon seasoned rice vinegar (we used Kikkoman unseasoned rice vinegar)
    • 1/4 teaspoon powdered ginger
    • 1 teaspoon hot chili oil (optional) (we used KA.ME hot chili oil)
  • 1 block extra-firm tofu, pressed and cut into small squares (we sliced our tofu into 3/4-inch slabs before pressing, then cut it into 3/4-inch squares afterwards)
  • 2 cups snow peas, trimmed, cut into 2-inch pieces
  • 1 carrot, peeled and shredded (we shredded our carrot on the large holes of our cheese grater)
  • 1 tablespoon soy sauce (we used Kikkoman less-sodium soy sauce)
  • 1 tablespoon mirin (we used Sun Luck Mirin)
  • 1 tablespoon canola or peanut oil for pan frying (we used 2* tablespoons of peanut oil)
  • Crushed peanuts as garnish (optional) (we used Planters Dry Roasted peanuts that we chopped)


  1. Cook the brown rice in the water based off the directions you find on the package the rice came in. While the rice is cooking, take a large bowl out and whisk all the sauce ingredients together in it (it might take you a couple of minutes to get a smooth consistency). If you’re using coconut milk, you might want to add in a tablespoon of water to get it to a thinner consistency (we didn’t mind the consistency the sauce had so we skipped on the tablespoon of water). Leave the sauce off to to the side for now.
  2. Get a large saucepan filled with salted, boiling water (we used table salt to salt the water). Fill a large mixing bowl with ice-cold water. Drop the snow peas into the boiling water for just a minute before draining the water and placing the snow peas in the ice-cold water so they stop cooking. Leave them in the water for the time being.
  3. Take a small bowl out and mix the soy sauce and mirin together in it. Set it off to the side for now. When the rice is close to being done or is fully cooked, start getting ready to cook the tofu.
  4. Take a 10-inch cast-iron or nonstick skillet out (we used a 12-inch nonstick skillet) and pour the oil into it, setting the skillet over high heat (we set ours over medium-high heat). Once the oil’s hot, add the tofu in, cooking it long enough to get at least 2 sides of the tofu browned. Once the tofu’s browned, drain any leftover oil, returning the skillet to the stovetop. Turn off the heat.
  5. Take the bowl of snow peas and drain the water, adding the peas into the skillet afterwards. Pour the mirin mixture over the tofu and peas, tossing to coat. Serve the tofu and snow peas over the rice, topping it with the carrots and crushed peanuts, drizzling the peanut sauce on last (we saved adding the peanuts on for last so there’d be less chance of them losing their crunch).

*Since our skillet was bigger, we used 2 tablespoons of oil to fry up the tofu. We did have leftover oil to drain though because of that.

Serves 2 (might be able to get 3 servings out of it though depending on your own portion size).


This is going in our favorites ! The sauce was delicious even though we didn’t get any heat from it. After being tossed in the mirin-soy mixture, the tofu lost the crispiness it gained so it was nice getting a little texture from the snow peas and even more crunch from the peanuts. We can’t wait to have this again in the future !

This recipe came from “Vegan Yum Yum”.

We weren’t paid in any form to promote Skippy, Thai Kitchen, Kikkoman, KA.ME, Sun Luck, Planters or Vegan Yum Yum.

Take care everybody !

4 thoughts on “Soy-Mirin Tofu with Snow Peas and Peanut Sauce

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