Healthy & Special Diets > Plant-Based Protein Recipes > Tofu Recipes > Stir-Fried Tofu Recipes

Spicy Peanut Tofu Stir-Fry

A vibrant and flavorful stir-fry featuring crispy tofu, crunchy broccoli, colorful bell peppers, and a spicy peanut sauce. This plant-based dish is packed with protein and nutrients, making it a healthy and satisfying meal. It's perfect for a quick weeknight dinner and easily customizable with your favorite vegetables.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
2-3
Ingredients
  • 1 block (14-16 oz) Firm or Extra-Firm Tofu
  • 1 cup Broccoli Florets
  • 1 cup, sliced Bell Peppers (red, yellow, or orange)
  • 1/2 medium, sliced Onion
  • 2 cloves, minced Garlic
  • 1 teaspoon, grated Ginger
  • 3 tablespoons Soy Sauce or Tamari (gluten-free)
  • 2 tablespoons Peanut Butter
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Maple Syrup or Agave
  • 1-2 teaspoons (or to taste) Sriracha (or chili garlic sauce)
  • 1 teaspoon Sesame Oil
  • 1 tablespoon Vegetable Oil
  • 1 tablespoon, for garnish Sesame Seeds
  • 2 tablespoons, for garnish Chopped Green Onions

Prepare the Tofu

Press the tofu to remove excess water. Wrap the tofu in paper towels and place a heavy object on top for at least 15 minutes. After pressing, cut the tofu into 1-inch cubes.

Crisp the Tofu

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden brown and crispy on all sides (about 8-10 minutes). Remove the tofu from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add sesame oil. Add the onion and cook until softened (about 3 minutes). Add the garlic and ginger and cook for another minute until fragrant. Add the broccoli florets and bell peppers and cook until tender-crisp (about 5-7 minutes).

Make the Peanut Sauce

In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, maple syrup, and sriracha. Adjust the amount of sriracha to your desired level of spiciness.

Combine and Simmer

Pour the peanut sauce over the vegetables in the skillet. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly. Add the crispy tofu back to the skillet and toss to coat with the sauce. Cook for another minute or two to heat through.

Serve

Serve the Spicy Peanut Tofu Stir-Fry hot, garnished with sesame seeds and chopped green onions. Serve over rice or quinoa for a complete meal.

Nutrition Facts Estimated per 100g of product

Calories: 150-180, Protein: 8-10g, Fat: 8-10g, Carbohydrates: 8-10g (Note: These values are estimates and will vary based on specific ingredients used).

Other Important Considerations for Nutrition

Adjust the amount of sriracha to control the spiciness. Use low-sodium soy sauce to reduce sodium content. To increase the protein content, add more tofu or edamame. Consider adding other vegetables like carrots, snap peas, or mushrooms to increase the nutritional value and fiber content. Peanut allergies need to be considered when selecting a recipe.

← Spicy Peanut Marinated Tempeh Skewers Spicy Sriracha Tempeh Stir-Fry with Noodles →

FAQ

  • Can I use a different type of nut butter?

    Yes, you can substitute almond butter, cashew butter, or sunflower seed butter for peanut butter. The flavor will be slightly different, but the sauce will still be delicious.
  • Can I make this recipe ahead of time?

    Yes, you can prepare the sauce and chop the vegetables ahead of time. Store them separately in the refrigerator. When ready to cook, simply sauté the vegetables and tofu, then add the sauce.
  • How do I make the tofu extra crispy?

    Besides pressing the tofu well, you can also toss the tofu cubes in cornstarch before frying. This will help them get extra crispy.