Easy Tofu Vegetable Stir-Fry with Creamy Peanut Sauce
It is 6pm. You are tired. Dinner needs to happen fast.
This tofu vegetable stir-fry is your new weeknight hero. It is fresh, bright, and incredibly satisfying. You will love how the creamy sauce coats every bite. It is the perfect way to end your day.
Why You’ll Love This Recipe
This dish is perfect for a healthy reset. It feels light but keeps you full. The peanut sauce is savory and rich. You get restaurant-quality flavor right at home. It is also very budget-friendly for families.
Simple Cooking Method
Making this stir-fry is very straightforward. You sear the tofu until it is golden and crisp. Then, you toss in your favorite fresh vegetables. The sauce comes together in seconds. Even beginners can master this meal quickly.
Ingredients You’ll Need
This recipe uses fresh spring produce at its best. Most items are likely in your pantry.
- 14 oz extra-firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, sliced into strips
- 1 medium carrot, julienned
- 1/2 cup sugar snap peas
- 1/4 cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp sriracha
- 3 tbsp warm water
Step-by-Step Directions
- Press the tofu for 15 minutes to remove moisture, then cut into 1-inch cubes.
- In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, sriracha, and warm water.
- Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over medium-high heat.
- Add tofu cubes to the skillet and sear for 8-10 minutes until golden brown and crisp.
- Remove tofu from the skillet and set aside on a plate.
- Add the remaining 1 tablespoon of oil to the skillet and increase heat to high.
- Add broccoli, bell pepper, carrot, and snap peas; stir-fry for 4-5 minutes until tender-crisp.
- Return the cooked tofu to the skillet and pour the peanut sauce over the ingredients.
- Toss the mixture continuously for 1-2 minutes until the sauce has thickened and coated everything.
- Remove from heat and serve immediately over steamed rice or grain of choice.
Best Ways to Enjoy It
Serve this warm over steamed jasmine rice. You can also use brown rice or quinoa. For a date night, add a sprinkle of crushed peanuts. Light a candle and enjoy this fresh meal. It makes a beautiful, colorful presentation.
How to Store Leftovers
Store any leftovers in an airtight container. They will stay fresh for three days. This recipe is excellent for meal prep lunches. Reheat it gently in a skillet. You can also use a microwave for speed.
Tips for Best Results
- Do not skip pressing your tofu.
- Cut vegetables into similar sizes for even cooking.
- Use extra-firm tofu for the best texture.
- Whisk the sauce until it is completely smooth.
- Add more sriracha if you like extra heat.
- For a spring twist, add fresh asparagus spears.
- Double the sauce if you love extra creaminess.
Ways to Switch It Up
- Use tamari for a gluten-free version.
- Swap snap peas for zucchini in summer.
- Try almond butter instead of peanut butter.
- Add pineapple chunks for a sweet twist.
Common Questions
Can I make this ahead?
Yes, you can prep the sauce early. Chop your vegetables the night before. This makes your weeknight dinner even faster.
How do I know when the tofu is done?
The tofu should look golden brown on all sides. It will feel firm and slightly crispy. This takes about 8 to 10 minutes.
I hope this fresh stir-fry brings ease to your busy weeknights. It is the perfect way to reset and feel good. Happy cooking!
— Clara
Ingredients
Method
- Press the tofu for 15 minutes using a tofu press or heavy weights to remove moisture, then cut into 1-inch cubes.
- In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, ginger, garlic, sriracha, and warm water until the emulsion is smooth.
- Heat 1 tablespoon of vegetable oil in a wok or large non-stick skillet over medium-high heat.
- Add tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally, until all sides are golden brown and crisp.
- Remove tofu from the skillet and set aside on a plate.
- Add the remaining 1 tablespoon of oil to the skillet and increase heat to high.
- Add broccoli, bell pepper, carrot, and snap peas to the pan; stir-fry for 4-5 minutes until the vegetables are tender-crisp.
- Return the cooked tofu to the skillet and pour the peanut sauce over the ingredients.
- Toss the mixture continuously for 1-2 minutes over heat until the sauce has thickened and evenly coated all components.
- Remove from heat and serve immediately over steamed rice or grain of choice.
