Tofu Stir-Fry with Peanuts | Easy & Flavorful Vegan Recipe

This Tofu Stir-Fry with Peanuts is a quick, healthy, and flavorful meal that’s perfect for busy weeknights. Crispy tofu, colorful stir-fried vegetables, and a tangy peanut sauce come together to create a dish that’s as satisfying as it is delicious. It’s vegan-friendly, customizable, and pairs well with rice or noodles.

Ingredients

Main Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp neutral oil (e.g., vegetable or avocado oil)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• ½ cup snap peas or green beans
• 2 garlic cloves, minced
• 1 tsp grated fresh ginger
• ⅓ cup roasted peanuts, roughly chopped

Peanut Sauce Ingredients

• ¼ cup peanut butter (creamy or chunky)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• ¼ tsp red pepper flakes (optional, for heat)
• 2–3 tbsp water (to thin the sauce)

Optional Add-Ins

• 1 tsp chili-garlic sauce for spice
• 1 tsp hoisin sauce for extra sweetness
• Sesame seeds or green onions for garnish

Preparation Instructions

1. Press the tofu: Remove excess moisture by wrapping the tofu in a clean kitchen towel and placing a heavy object on top for 15 minutes. Then, cut into 1-inch cubes.
2. Prepare the vegetables: Slice the bell peppers, julienne the carrot, and cut the broccoli into small florets. Mince the garlic and grate the ginger.

Cooking Instructions

1. Cook the Tofu

1. Toss the pressed tofu cubes in cornstarch until evenly coated.
2. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 8–10 minutes. Remove from the skillet and set aside.

2. Stir-Fry the Vegetables

1. In the same skillet, heat another tbsp of oil. Add the garlic and ginger, cooking for 30 seconds until fragrant.
2. Add the carrot, broccoli, and snap peas. Stir-fry for 3–4 minutes, then add the bell peppers and cook for another 2 minutes until all vegetables are tender-crisp.

3. Prepare the Sauce

1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and red pepper flakes. Add water, 1 tbsp at a time, until the sauce reaches a pourable consistency.

4. Combine and Finish

1. Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the mixture and toss to coat evenly.
2. Cook for 1–2 minutes until everything is heated through and the sauce thickens slightly.
3. Sprinkle with chopped peanuts before serving.

Final Presentation/Serving Suggestions

• Serve hot over steamed jasmine rice, brown rice, or rice noodles.
• Garnish with sesame seeds, green onions, or extra chopped peanuts for added texture and flavor.
• Pair with a side of cucumber salad or miso soup for a complete meal.

Nutritional Benefits

• Calories: ~360 per serving
• Protein: 15g
• Fiber: 6g
• Vitamins: High in Vitamin C (bell peppers) and Vitamin E (peanuts).
• Minerals: Rich in magnesium, calcium (from tofu), and iron.

Grocery List

Produce

• Firm tofu (1 block, 14 oz)
• Red and yellow bell peppers (1 each)
• Carrot (1 medium)
• Broccoli (1 cup florets)
• Snap peas or green beans (½ cup)
• Garlic (2 cloves)
• Fresh ginger (1 tsp, grated)

Pantry Staples

• Peanut butter
• Soy sauce or tamari
• Rice vinegar
• Maple syrup or honey
• Sesame oil
• Cornstarch
• Neutral cooking oil (e.g., vegetable oil)
• Optional: Hoisin sauce, chili-garlic sauce

Other

• Roasted peanuts (⅓ cup)

Cooking Tips and Variations

• Tofu texture: For an even crispier tofu, use an air fryer or bake at 400°F (200°C) for 20–25 minutes.
• Vegetable swaps: Use mushrooms, zucchini, or bok choy instead of broccoli or snap peas.
• Nut-free option: Substitute sunflower seed butter for peanut butter and omit peanuts.