Peanut Sauce Vegetable Stir Fry with Tofu
Transform your weeknight meals with this vibrant Peanut Sauce Vegetable Stir Fry with Tofu, a perfect balance of bold flavors, wholesome ingredients, and ease of preparation. This vegan-friendly dish features crispy golden tofu and a medley of colorful vegetables, including broccoli, snap peas, red bell pepper, and carrots, all stir-fried to tender-crisp perfection. The crown jewel of this recipe is the creamy peanut sauce, crafted with soy sauce, peanut butter, rice vinegar, and a drizzle of honey or maple syrup for a sweet-savory punch, with optional sriracha for a spicy kick. Quick to prepare and ideal for serving over rice or noodles, this nutritious stir fry is topped with toasted sesame seeds and green onions for an irresistible finish. Perfect for busy nights, this recipe is your go-to for a satisfying, protein-packed, and flavor-forward meal!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 16 ounces firm tofu
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 medium red bell pepper
- 2 cups broccoli florets
- 1 medium carrot
- 1 cup snap peas
- 3 pieces garlic cloves
- 1 tablespoon ginger
- 3 tablespoons soy sauce
- 0.33 cup creamy peanut butter
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sriracha (optional, for heat)
- 4 tablespoons water
- 1 tablespoon toasted sesame seeds
- 2 stalks green onion
- 4 cups cooked rice or noodles (optional, for serving)
Instructions
Press the tofu to remove excess water. This can be done by wrapping the tofu in a clean kitchen towel, placing it on a plate, and setting a heavy object (such as a skillet) on top. Let it press for 15-20 minutes.
While the tofu is pressing, prepare your vegetables: slice the red bell pepper into thin strips, chop the broccoli into small florets, thinly slice the carrot, and trim the snap peas. Mince the garlic and grate the ginger.
Cut the pressed tofu into 1-inch cubes. Toss the tofu cubes with cornstarch in a bowl until evenly coated.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side, or until golden and crispy. Remove the tofu from the pan and set it aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the garlic and ginger, cooking until fragrant, about 30 seconds.
Add the broccoli, carrot, and bell pepper to the skillet. Stir fry for 5-6 minutes until the vegetables are tender-crisp. Add the snap peas and cook for another 2 minutes.
While the vegetables are cooking, prepare the peanut sauce. In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, honey or maple syrup, sriracha (if using), and water until smooth.
Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the mixture and gently toss until everything is evenly coated and warm, about 2-3 minutes.
Serve the stir fry immediately over cooked rice or noodles, if desired. Garnish with toasted sesame seeds and sliced green onions.
Nutrition Facts
Calories |
727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 11.6 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 660 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
