The Best Peanut Tofu Stir Fry
Get ready for the most flavorful tofu stir fry yet! This peanut tofu stir fry combines crisp pan-fried tofu with a mouthwatering homemade sweet and savory peanut sauce, crisp stir fry veggies, and your choice of rice or noodles. The savory peanut sauce is so good, I can pretty much guarantee you will want to lick the bowl!
▶︎Other TERRIFIC tofu recipes you’ve got to try!
- This teriyaki tofu stir fry is another fan favorite that is similar to this stir fry, just with teriyaki!
- For lunch try out this thai peanut tofu wrap that is great for peanut lovers (like this recipe!)
- Don’t miss out on trying my top-rated crispy asian tofu that’s made in the air fryer! This recipe is great for beginners.
Ingredients
Ingredient notes:
- Extra firm tofu: The best type of tofu to use for this recipe to achieve the best crispy texture!
- Peanut butter: Use a creamy, unsalted peanut butter than is drippy and not super thick (such as the bottom of the jar peanut butter that very stiff).
- Soy sauce: For a gluten-free version, use tamari or coconut aminos. You can also use low-sodium soy sauce for a lower salt option.
- Stir fry veggies: I love to use broccoli, red pepper, and snap peas for this recipe. You can add a variety of colorful vegetables like other colored bell peppers, carrots, mushrooms, bok choy, bean sprouts and water chestnuts to enhance the texture and flavors of your peanut tofu stir fry.
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: TOFU: Cut your drained and pressed tofu into 1 inch cubes or triangles. In a large pan over MEDIUM-HIGH heat, begin heating some sesame oil. Once the oil is warm, add your tofu evenly spaced in the pan with no overlap. Cook for 5-7 minutes per side, or until golden brown.
Step 2: SAUCE: While tofu cooks you can prepare your sauce. In a bowl or blender combine your peanut sauce ingredients and stir or blend until well combined. Add more water if needed for desired consistency.
Step 3: STIR FRY VEGGIES: Remove your tofu from the pan and set aside in a bowl. Add in your stir fried veggies and cook over MEDIUM-HIGH for 8-10 minutes, or until crisp and cooked to your liking.
Step 4: COMBINE: Add your tofu back to the pan of veggies and drizzle in 3/4 of the sauce. Gently toss until it is combined.OTHER OPTION: You can coat your tofu separately and just drizzle extra sauce on top of the veggies (rather than tossed all together).
Step 5: Serve either by itself or with rice or noodles. Drizzle on extra sauce over individual bowls and top with cilantro and/or crushed peanuts. Enjoy!
❓Recipe FAQs
I highly recommend using an extra firm tofu for the best texture. I still like to press this tofu for at least 20 minutes using a tofu press.
Store leftovers in an airtight container for up to 3 days. Reheat either stovetop or microwave. I do not recommend freezing leftovers. You can store any leftover sauce in a separate container for up to 7 days.
Yes, if someone has a peanut allergy, you can substitute peanut sauce with alternatives such as almond butter, sunflower seed butter, or tahini (sesame seed paste) to achieve a similar nutty flavor without the use of peanuts.
Noodles such as rice noodles, udon, or soba noodles work well with peanut tofu stir fry, providing a satisfying texture and absorbing the flavors of the sauce. Alternatively, jasmine rice or brown rice complements the dish well.
Pro Tips
- I like to cut my tofu into triangles because it is quicker to pan-fry (vs a cube has 4 sides to cook).
- Use a creamy, drippy peanut butter for the sauce. The thick, bottom-of-the-jar peanut butter is too thick for our sauce.
- Instead of sriracha you can use chili paste or red pepper flakes.
- If you want a healthier recipe, consider air frying or baking your tofu and eliminating the sesame oil for an oil-free option. Use low-sodium soy sauce.
- Choose whatever stir fry veggies you like: any other colored pepper, zucchini, squash, cauliflower, mini corn, and more.
⇨ I Bet You Will Also Love… ⇦
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The Best Peanut Tofu Stir Fry
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Ingredients
- 14 oz block extra firm tofu drained and pressed for 20 minutes
- 1-2 tbsp sesame oil or coconut oil
- 1 large head of broccoli chopped into small florets
- 1 red pepper thinly sliced
- 1 cup snap peas
Peanut Sauce
- ½ cup unsalted creamy peanut butter should be drippy (not the clumpy kind at the bottom of the jar)
- 3 tbsp soy sauce
- 1 tbsp lime juice
- ~1 tbsp ginger paste or minced ginger
- 1 tbsp toasted sesame oil
- 1 clove of garlic minced
- 1-2 teaspoon sriracha add to taste
- 2 teaspoon brown sugar or maple syrup
- 1/4-1/3 cup warm water add more as needed for desired thickness
Optional Sides & Toppings
- basmati rice
- noodles of choice such as udon or rice noodles
- crushed peanuts for topping
- chopped cilantro for topping
Instructions
- TOFU: Cut your drained and pressed tofu into 1 inch cubes or triangles. In a large NON-STICK pan over MEDIUM-HIGH heat, begin heating some sesame oil.Once the oil is warm, add your tofu evenly spaced in the pan with no overlap. Cook for 5-7 minutes per side, or until golden brown and crispy to your liking!14 oz block extra firm tofu, 1-2 tbsp sesame oil
- SAUCE: While tofu cooks you can prepare your sauce. In a bowl or blender combine your peanut sauce ingredients and stir or blend until well combined. Add more water if needed for desired consistency.½ cup unsalted creamy peanut butter, 3 tbsp soy sauce, 1 tbsp lime juice, ~1 tbsp ginger paste or minced ginger, 1 tbsp toasted sesame oil, 1 clove of garlic, 1-2 teaspoon sriracha, 2 teaspoon brown sugar, 1/4-1/3 cup warm water
- STIR FRY VEGGIES: Remove your tofu from the pan and set aside in a bowl. Add your stir fried veggies to the pan and cook over MEDIUM-HIGH for 8-10 minutes, or until crisp and cooked to your liking.1 large head of broccoli, 1 red pepper, 1 cup snap peas
- COMBINE: Add your tofu back to the pan of veggies and drizzle in 3/4 of the sauce. Gently toss until it is combined. OTHER OPTION: You can coat your tofu separately and just drizzle extra sauce on top of the veggies (rather than tossed all together).
- SERVE: Serve either by itself or with rice or noodles. Drizzle on extra sauce over individual bowls and top with cilantro and/or crushed peanuts. Enjoy!
Notes
- I like to cut my tofu into triangles because it is quicker to pan-fry (vs a cube has 4 sides to cook).
- Use a creamy, drippy peanut butter for the sauce. The thick, bottom of the jar peanut butter is too thick for our sauce.
- Instead of sriracha you can use chili paste or red pepper flakes.
- If you want a healthier recipe, consider air frying or baking your tofu and eliminating the sesame oil for an oil-free option. Use low-sodium soy sauce.
- Choose whatever stir fry veggies you like: any other colored pepper, zucchini, squash, cauliflower, mini corn, and more.
Broccoli, tofu, and peanut sauce? Yes, yes, and yes! This recipe was SO good! My daughter has already asked me to make it again next week!
Thanks so much for your review Sage! Yes, I LOVE that combo too!
Super excited that I found this recipe. I am newly vegan and always looking for plant-based replacements for my old favorites. This was a winner and I will make on repeat!
Thanks so much Kara! I’m SO happy you are on your plant-based journey 🙂 Thanks for your nice review!
I love a good take out recipe and this is the perfect vegan version! I’m always looking for ways to eat less meat so this is a great way to do it.
This was so good and easy to make! My family loved it!
Thanks Lisa!! So happy to hear! Thanks for your review 🙂