I Need a Recipe

Weeknight • Vegetarian

Speedy Peanut Butter Tofu Stir-Fry

A quick and flavorful vegetarian stir-fry featuring crispy tofu and a rich peanut butter sauce.

Prep
15 min
Cook
15 min
Servings
4
Level
Weeknight
Speedy Peanut Butter Tofu Stir-Fry

Looking for a plant-based meal that's bursting with flavor and comes together in a flash? This Speedy Peanut Butter Tofu Stir-Fry is your answer! Crispy pan-fried tofu, colorful veggies, and a crave-worthy, creamy peanut butter sauce make this a delicious and satisfying dish. It’s so easy, you’ll be skipping takeout and making this instead!

Ingredients

Yield: 4 servings

For the Tofu & Veggies

  • 1 (14-oz) block extra-firm tofu, pressed and cut into ½-inch cubes
  • 1 tbsp cornstarch
  • 2 tbsp olive oil, divided
  • 1 head broccoli, cut into small florets
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated (optional)

For the Peanut Sauce

  • ½ cup creamy peanut butter
  • ¼ cup soy sauce (or tamari for gluten-free)
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp sesame oil
  • ½ tsp sriracha (or more, to taste)
  • ¼ cup warm water (or more, for desired consistency)

For Serving

  • Cooked rice or noodles
  • Sesame seeds, for garnish
  • Chopped green onions, for garnish

Preparation

  1. Step 1

    In a medium bowl, gently toss the pressed and cubed tofu with cornstarch until evenly coated.

  2. Step 2

    Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 3-4 minutes per side, turning until golden brown and crispy on all sides. Remove tofu from skillet and set aside.

  3. Step 3

    Add the remaining 1 tablespoon of olive oil to the skillet. Add broccoli florets and red bell pepper. Stir-fry for 3-5 minutes until vegetables are tender-crisp. Add shredded carrots, minced garlic, and grated ginger (if using), and stir-fry for another 1-2 minutes until fragrant.

  4. Step 4

    While veggies cook, prepare the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, and warm water until smooth and creamy. Add more water if needed to reach your desired consistency.

  5. Step 5

    Return the crispy tofu to the skillet with the vegetables. Pour the peanut sauce over everything and toss gently to coat. Cook for 1-2 minutes, stirring, until the sauce thickens slightly and everything is heated through.

  6. Step 6

    Serve immediately over cooked rice or noodles, garnished with sesame seeds and chopped green onions.

Tips

  • Pressing tofu thoroughly is key to getting it crispy. Wrap it in paper towels and place a heavy object on top for at least 30 minutes.
  • Feel free to use any stir-fry friendly vegetables you have on hand, like snap peas, mushrooms, or baby corn.
  • Adjust the amount of sriracha in the sauce to your preferred spice level.

More recipes you'll love

Creamy Tomato Chickpea Curry
Weeknight•35 min
Creamy Tomato Chickpea Curry

A rich and fragrant vegetarian curry packed with chickpeas and tomatoes in a luscious, spiced coconut sauce.

Black Bean and Corn Quesadillas
Easy•20 min
Black Bean and Corn Quesadillas

Flavorful black beans and sweet corn are layered with melty cheese in crispy tortillas for a quick, satisfying meal.