The Best Peanut Tofu Stir Fry
Savory and crisp pan-fried tofu and veggies drizzled with a mouthwatering peanut sauce- yum! This is an easy one pan weeknight dinner that pairs perfectly with rice or noodles.
Servings: 4
Calories: 399kcal
Ingredients
- 14 oz block extra firm tofu drained and pressed for 20 minutes
- 1-2 tablespoon 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 tablespoon soy sauce
- 1 tablespoon lime juice
- ~1 tablespoon ginger paste or minced ginger
- 1 tablespoon toasted sesame oil
- 1 clove of garlic minced
- 1-2 teaspoon sriracha add to taste
- 2 teaspoon brown sugar or maple syrup
- ¼-1/3 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 tablespoon 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 tablespoon soy sauce, 1 tablespoon lime juice, ~1 tablespoon ginger paste or minced ginger, 1 tablespoon toasted sesame oil, 1 clove of garlic, 1-2 teaspoon sriracha, 2 teaspoon brown sugar, ¼-1/3 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 ¾ 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
Other 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.
Nutrition
Calories: 399kcal | Carbohydrates: 26g | Protein: 21g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Sodium: 855mg | Potassium: 991mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2148IU | Vitamin C: 190mg | Calcium: 138mg | Iron: 4mg