Easy Peanut Tofu Stir-Fry
Crispy pan-fried tofu cubes tossed with colorful bell peppers and broccoli in a glossy, savory peanut sauce. This quick weeknight stir-fry comes together in 25 minutes and delivers big flavor with creamy peanut butter, garlic, and a hint of tangy lime.
For 4 servings
- prep
Press and cube the tofu.
Wrap the tofu block in a clean kitchen towel, place a heavy object on top, and press for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
- prep
Coat the tofu with cornstarch.
In a bowl, toss the tofu cubes with 1 tablespoon cornstarch and a pinch of salt until evenly coated.
TIPThe cornstarch coating helps create a crispy exterior when pan-fried. - mix
Whisk together the peanut sauce.
In a small bowl, whisk peanut butter, soy sauce, lime juice, brown sugar, red chili powder, remaining 1 tablespoon cornstarch, and water until smooth.
- fry · ~8 min
Pan-fry the tofu until golden.
1.Heat vegetable oil in a wok or large skillet over medium-high heat.2.Add coated tofu cubes in a single layer and cook for 3-4 minutes without stirring.3.Flip carefully and cook another 3-4 minutes until golden and crisp on all sides.4.Transfer tofu to a plate and set aside.TIPDon't crowd the pan — cook in batches if needed so the tofu fries instead of steaming. - saute · ~5 min
Stir-fry the vegetables.
1.In the same wok, add broccoli florets and stir-fry for 2 minutes.2.Add sliced bell pepper, minced garlic, and grated ginger.3.Cook for another 2-3 minutes until vegetables are tender-crisp. - simmer · ~2 min
Combine everything with the peanut sauce.
1.Return the crispy tofu to the wok with the vegetables.2.Pour the peanut sauce over everything and toss well to coat.3.Simmer for 1-2 minutes until the sauce thickens and becomes glossy. - garnish
Garnish with green onion and chopped peanuts.
Transfer to a serving plate, scatter sliced green onion and chopped roasted peanuts on top. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Press the tofu for at least 10 minutes to remove excess water for crispier results.
- 2Don't move the tofu while it's frying in the first 3–4 minutes to let a golden crust form.
- 3Cook the broccoli and bell pepper just until tender-crisp so they retain a slight bite.
- 4Whisk the sauce thoroughly before adding it to the wok to prevent cornstarch lumps.
- 5For a thicker sauce, let it simmer an extra 30 seconds after combining with the tofu and vegetables.
- 6Make-ahead: press and cube the tofu up to a day in advance; store in the fridge.
Adapt it for your goals.
High-protein
Swap the broccoli for edamame or add a handful of shelled hemp seeds at the end to boost the protein content without changing the flavor profile.
low carbLow-carb
Replace the brown sugar with a monk-fruit sweetener and serve over cauliflower rice instead of regular rice for a keto-friendly version.
spicy sesameSpicy-sesame
Add 1 teaspoon of sriracha and 1 tablespoon of toasted sesame oil to the sauce for a fiery, nutty twist that complements the peanuts.
veganVegan
This recipe is already vegan, but you can also swap the peanuts for sunflower seeds to make it nut-free while keeping it vegan.
gluten freeGluten-free
Use tamari or coconut aminos in place of soy sauce to make the dish entirely gluten-free without sacrificing umami.
Why this is on our healthy list.
High in Plant Protein
Tofu provides a complete source of plant-based protein, supporting muscle repair and keeping you full longer.
Rich in Fiber
Broccoli and bell peppers add dietary fiber, which aids digestion and helps maintain steady blood sugar levels.
Heart-Healthy Fats
Peanut butter and peanuts contribute unsaturated fats that support cardiovascular health when eaten in moderation.
Good Source of Vitamin C
Bell peppers and broccoli are packed with vitamin C, an antioxidant that boosts immune function and collagen production.
Low in Saturated Fat
Using vegetable oil and plant-based tofu keeps saturated fat low compared to meat-based stir-fries.
Frequently asked questions
Extra-firm tofu is best for this stir-fry because it holds its shape and crisps up well. Firm tofu will work but may be more delicate; avoid silken tofu as it will fall apart.
