Peanut Sauce Tofu Stir-fry

This flavor-packed peanut sauce tofu stir-fry features crispy pan-fried tofu and vibrant veggies tossed in a rich, creamy peanut sauce. A quick 30-minute weeknight dinner that requires minimal effort.

Stir-fries are our go-to meal whenever we need something quick but filling. Other than this recipe, we also love making teriyaki tofu stir-fry, eggplant tofu stir-fry, and hoisin tofu!

I still remember the first time I experimented with using peanut butter in cooking, specifically in my tofu peanut noodles. I have been hooked on savory peanut butter recipes ever since!

This time, we are adding another favorite to the list: this amazing peanut tofu stir-fry. It is quick to prepare, tastes amazing, yet is incredibly nutritious.

If you love simple, satisfying weekend dinners like this, I also recommend checking out my vegan miso ramen and kimchi fried rice.

💚Why you will love this peanut tofu stir-fry 

• A simple dish that is satisfying and incredibly flavorful
• Easy, one-pan recipe ready in 30 minutes
• Healthier and lighter than takeout
• Versatile and can be served with rice or noodle dishes, including my oyster sauce noodles and fried rice noodles

🥬What you will need 

• Tofu - Use extra firm or firm tofu for the crispiest texture. Drain and press beforehand with a tofu press or by stacking something heavy on top.
• Vegetables - I am using a mix of cabbage, bell pepper, snap peas, and carrots, but feel free to swap in your favorite vegetables or whatever you have on hand. Veggies that work well in stir-fries include bok choy, broccoli, cauliflower, mushrooms, and frozen stir-fry mix.
• Peanut butter - Use natural, smooth peanut butter. Conventional peanut butter will work, but it will be a little harder to mix.
• Chili flakes (optional) - You can substitute with a drizzle of sriracha. Omit for a spice-free version.

🔪How to make peanut tofu

Toss together tofu cubes, cornstarch, and salt until everything is well distributed (1). Pan-fry for 2-3 minutes on each side, or until most sides are golden (2).

While the tofu is cooking, combine all the ingredients for the peanut sauce (3).

Heat some oil in the wok and add the onion. Sauté until translucent before adding in garlic. Fry until fragrant (4).

Add carrot and bell pepper, then cook for 2 minutes. Next, add snap peas and cabbage. Cook until veggies are tender yet crisp (5,6).

Step 6: Stir in peanut sauce and cooked tofu, frying until ingredients are hot. Season to taste, and your peanut tofu stir-fry is ready to be served (7).

✅Helpful tips

• Use a large wok or pan - This ensures ingredients fry rather than steam and eases the stir-frying process.
• Sequence for sauteing vegetables - Start with tougher veggies first (carrots, broccoli, cauliflower, bell peppers), followed by tender ones (snap peas, mushrooms, bok choy, cabbage).
• Be careful not to overcook veggies -  Saute over high heat until tender but still slightly crisp.
• Serving suggestions - This peanut sauce tofu is great served over rice and paired with sides such as Asian cucumber salad, Chinese vegetable soup, and air fryer rice paper rolls.
• Make extra peanut sauce - it's a highly versatile condiment that can be refrigerated for up to a week. Use it to top salad bowls or tofu lettuce wraps, as a dip for finger foods like Thai spring rolls, or add to other stir-fries.

❄️Storing leftovers

Leftover peanut tofu stir-fry can be refrigerated for 3 days in an airtight container. Reheat on the stove or in the microwave until hot.

Freezing is not recommended; peanut sauce will split and turn clumpy after freezing and thawing.