Easy Peanut Tofu Stir-Fry
This easy peanut tofu stir-fry is a vibrant and flavorful weeknight meal, combining crispy pan-fried tofu with colorful vegetables and a rich, creamy peanut sauce, all ready in under 30 minutes.
For 4 servings
**Prepare Tofu:** Press extra-firm tofu for at least 15-20 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with 1 tablespoon of cornstarch until evenly coated.
**Make Peanut Sauce:** In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, sriracha (if using), and 1/4 cup warm water until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until it reaches a pourable consistency.
**Cook Tofu:** Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated tofu in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, flipping occasionally, until all sides are golden brown and crispy. Remove the tofu from the pan and set aside.
**Stir-fry Vegetables:** Add the remaining 1 tablespoon of neutral oil to the same skillet. Add the broccoli florets and stir-fry for 3-4 minutes until they start to become tender-crisp. Add the sliced red bell pepper and continue to stir-fry for another 2-3 minutes.
**Combine and Sauce:** Add the shelled edamame (if frozen, cook for 1-2 minutes longer) to the skillet with the other vegetables and stir-fry for 1 minute. Return the cooked crispy tofu to the pan. Pour the prepared peanut sauce over the tofu and vegetables.
**Toss and Serve:** Toss everything gently to ensure the tofu and vegetables are thoroughly coated in the sauce. Cook for 1-2 minutes, allowing the sauce to warm through and slightly thicken. Do not overcook, as the vegetables should remain tender-crisp.
Serve immediately over warm cooked brown rice or noodles. Garnish generously with toasted sesame seeds and sliced green onions.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Press Your Tofu Thoroughly:** This is the key to crispy tofu. Use a tofu press or wrap the block in paper towels, place it on a plate, and weigh it down with heavy cans for at least 20 minutes.
- 2**Don't Overcrowd the Pan:** Cook the tofu in batches if your skillet isn't large enough. Overcrowding lowers the pan temperature, leading to steamed rather than crispy tofu.
- 3**Customize Your Veggies:** Feel free to swap or add other quick-cooking vegetables like snap peas, shredded carrots, mushrooms, or baby corn.
- 4**Adjust Sauce Thickness:** If your peanut butter is very thick, you might need a little extra water or vegetable broth in the sauce to achieve the desired consistency for coating.
Adapt it for your goals.
Protein Swap
Replace tofu with pan-seared chicken breast or shrimp for a non-vegetarian option. Adjust cooking times accordingly.
Spice Level BoostSpice Level Boost
Increase the sriracha in the peanut sauce, or add a pinch of red pepper flakes to the stir-fry for more heat.
Nut Free OptionNut-Free Option
Substitute peanut butter with sunflower seed butter (like SunButter) for a delicious nut-free version of the sauce.
Why this is on our healthy list.
Rich in Plant-Based Protein
Tofu and edamame are excellent sources of complete plant-based protein, essential for muscle repair and satiety.
Packed with Vitamins and Fiber
Broccoli and bell peppers provide a wealth of vitamins (especially Vitamin C and K) and dietary fiber, supporting digestion and overall health.
Heart-Healthy Fats
Peanut butter contains monounsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Frequently asked questions
Yes, the peanut sauce can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. You might need to whisk in a tablespoon of warm water before using if it has thickened.
