Healthy & Special Diets > Vegan Recipes > Vegan Dinners > Vegan Stir-Fries

Spicy Peanut Tofu Stir-Fry

This vibrant and flavorful Spicy Peanut Tofu Stir-Fry is a quick and easy vegan dinner that's packed with protein and nutrients. Crispy tofu is tossed with colorful vegetables and a rich, savory peanut sauce for a satisfying and healthy meal.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 14 oz Extra-firm tofu
  • 3 tablespoons Soy sauce
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Maple syrup
  • 1 tablespoon Sesame oil
  • 2 tablespoons Cornstarch
  • 2 tablespoons Vegetable oil
  • 2 cups Broccoli florets
  • 1 large, sliced Red bell pepper
  • 1 cup, sliced Carrots
  • 2 stalks, chopped Green onions
  • 3 tablespoons Peanut butter
  • 2 tablespoons Water
  • 1 teaspoon, or more to taste Sriracha
  • 2 cloves, minced Garlic
  • 1 teaspoon, minced Ginger
  • 1 teaspoon, for garnish Sesame seeds

Prepare the Tofu

Press the tofu to remove excess water. This is crucial for achieving a crispy texture. You can use a tofu press or wrap the tofu in paper towels and place a heavy object on top for at least 30 minutes. Once pressed, cut the tofu into bite-sized cubes.

Make the Marinade

In a bowl, whisk together the soy sauce, rice vinegar, maple syrup, and sesame oil. Add the tofu cubes to the marinade and let them sit for at least 15 minutes, or up to 30 minutes, to absorb the flavors.

Prepare the Sauce

In a small bowl, whisk together the peanut butter, water, sriracha, minced garlic, and minced ginger until smooth. Adjust the amount of sriracha to your desired level of spiciness.

Cook the Tofu

In a bowl, toss the marinated tofu with cornstarch until evenly coated. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.

Stir-Fry the Vegetables

Add the broccoli florets, sliced red bell pepper, and sliced carrots to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp. You may need to add a little water if the vegetables start to stick.

Combine and Serve

Add the crispy tofu back to the skillet with the vegetables. Pour the peanut sauce over the tofu and vegetables, and stir-fry for another 2-3 minutes, until everything is heated through and the sauce has thickened slightly. Garnish with chopped green onions and sesame seeds before serving. Serve immediately over rice or noodles.

Nutrition Facts (Estimated per 100g)

Calories: Approximately 150-200 kcal Protein: 8-10g Fat: 8-12g Carbohydrates: 8-12g

Other Important Considerations for Nutrition

This recipe is a good source of plant-based protein, fiber, and vitamins. The tofu provides essential amino acids, while the vegetables offer a variety of vitamins and minerals. Be mindful of sodium content from the soy sauce and adjust the amount to your preference. Using a lower sodium soy sauce can help reduce sodium intake. The peanut butter provides healthy fats, but it is also calorie-dense, so use it in moderation. You can substitute almond butter or cashew butter for a different flavor profile. Adjust the amount of sriracha based on your spice preference to control the level of heat.

← Spicy Black Bean Tofu Scramble Spicy Vegan Black Bean Soup →

FAQ

  • Can I use a different type of tofu?

    Yes, you can use firm tofu, but extra-firm tofu is recommended for the best crispy texture. If using firm tofu, be sure to press it well to remove excess water.
  • Can I add other vegetables to the stir-fry?

    Absolutely! Feel free to add any vegetables you like, such as snap peas, mushrooms, or bok choy. Adjust the cooking time as needed based on the type of vegetables you use.
  • Can I make this recipe gluten-free?

    Yes, simply use tamari instead of soy sauce to make the recipe gluten-free. Tamari is a gluten-free soy sauce alternative.
  • Can I make this recipe ahead of time?

    The tofu and vegetables can be prepared ahead of time, but it's best to cook the tofu right before serving to maintain its crispiness. The sauce can also be made ahead of time and stored in the refrigerator.