The Best Peanut Tofu Stir Fry

5 from 49 votes

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.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Thai

Diet: Vegan

Servings:

Calories: 399kcal

Author: Allie Petersen

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

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