Looking for a protein-packed, flavorful meal that comes together in under 30 minutes? This Spicy Peanut Tofu Stir-Fry is about to become your new favorite weeknight dinner. I’ve perfected this recipe to deliver the perfect balance of heat, umami, and creamy peanut flavor, while keeping the ingredients list simple and the cooking process straightforward.
Ingredients
For the tofu and vegetables:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
For the sauce:
- ⅓ cup natural peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon maple syrup or honey
- ¼ cup warm water
Instructions
- Press your tofu for at least 15 minutes to remove excess moisture. While waiting, whisk together all sauce ingredients in a bowl until smooth.
- Cut the tofu into 1-inch cubes and toss with cornstarch until evenly coated.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the tofu and cook for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same pan, add remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add vegetables and stir-fry for 4-5 minutes until crisp-tender.
- Return tofu to the pan and pour in the peanut sauce. Toss everything together and cook for 2-3 minutes until the sauce thickens and coats everything evenly.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Recipe Notes
- For extra-crispy tofu, freeze and thaw it before pressing. This creates a more meat-like texture.
- If your sauce becomes too thick, thin it out with a splash of warm water or coconut milk.
- Store leftover stir-fry in an airtight container for up to 3 days. The sauce may thicken in the fridge, so add a bit of water when reheating.
- Make it gluten-free by using tamari instead of soy sauce.
- For meal prep, prepare the sauce up to 3 days in advance and store it in the refrigerator.
- Serve over brown rice, quinoa, or noodles for a complete meal.
This Spicy Peanut Tofu Stir-Fry is incredibly versatile – feel free to swap in whatever vegetables you have on hand. The key is getting that tofu nice and crispy and making sure your sauce is well-balanced. If you’re new to cooking with tofu, this recipe is a fantastic place to start!
Spicy Peanut Tofu Stir-Fry
Ingredients
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 2 carrots julienned
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons vegetable oil
- ⅓ cup natural peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha adjust to taste
- 1 tablespoon maple syrup or honey
- ¼ cup warm water
Instructions
- Press your tofu for at least 15 minutes to remove excess moisture. While waiting, whisk together all sauce ingredients in a bowl until smooth.
- Cut the tofu into 1-inch cubes and toss with cornstarch until evenly coated.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add the tofu and cook for 2-3 minutes per side until golden brown. Remove and set aside.
- In the same pan, add remaining oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
- Add vegetables and stir-fry for 4-5 minutes until crisp-tender.
- Return tofu to the pan and pour in the peanut sauce. Toss everything together and cook for 2-3 minutes until the sauce thickens and coats everything evenly.
