Description
How to make crispy tofu vegetable stir-fry with creamy peanut sauce that’s ready in 20 minutes and packed with satisfying plant-based protein.
Ingredients
Scale
Tofu and Vegetables
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 medium broccoli crown, cut into florets
- 1 medium carrot, julienned
- 3 green onions, sliced diagonally
- 3 cloves garlic, minced
Peanut Sauce
- 1/3 cup natural peanut butter, smooth
- 3 tbsp soy sauce, low sodium
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp fresh ginger, grated
- 1/4 tsp red pepper flakes
- 2–3 tbsp warm water, as needed
Instructions
- Press Tofu: Press tofu between paper towels for 15 minutes, then cube into 1-inch pieces. This removes excess water for crispy, golden results instead of soggy disappointment.
- Make Sauce: Whisk peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, ginger, and red pepper flakes. Add warm water gradually until smooth and pourable.
- Sear Tofu: Heat 1 tablespoon oil in large wok over medium-high heat. Cook tofu cubes 2-3 minutes per side until golden and crispy on all surfaces.
- Cook Vegetables: Add remaining oil, then bell peppers and carrots. Stir-fry 2 minutes until tender-crisp, then add broccoli and garlic for another 2 minutes until aromatic.
- Combine Everything: Return tofu to wok and pour peanut sauce over everything. Toss gently for 1-2 minutes until sauce coats all ingredients and starts to thicken.
- Finish Serving: Remove from heat and sprinkle with green onions. Serve immediately over rice or noodles while everything is still warm and the sauce is creamy.
Notes
- Press tofu thoroughly for 15 minutes minimum or it won’t get crispy and will water down your sauce.
- Store leftovers in airtight container in refrigerator for up to 4 days – flavors improve overnight.
- Substitute any vegetables you prefer, just keep cooking times similar for tender-crisp texture.
- Make extra peanut sauce and store separately for quick future meals.
- Serve immediately over rice or noodles while sauce is still warm and creamy.
- Double the recipe easily for meal prep or feeding a larger crowd.
Allergy Information: Peanuts, Soy
Nutrition
- Calories: 285 calories
- Fat: 18g
- Carbohydrates: 16g
- Protein: 18g