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Home » Recipes » Vegan Asian Recipes

Published: Oct 30, 2023 by Jim Mee Sha · This post may contain affiliate links · 2 Comments

Peanut Sauce Tofu Stir-fry

Jump to Recipe

Try this delicious peanut sauce tofu stir-fry with crispy tofu, colorful veggies, and a creamy peanut sauce. It's a quick and easy 30-minute recipe perfect for weeknight dinners. Feel free to customize it to suit your preferences! 

Peanut stir-fry served on a bowl of rice with a pair of chopsticks and 2 cups of tea beside.

Stir-fry is one of those dishes that I will never get bored with! By switching out the ingredients or sauce used, it will yield a different flavor and dining experience. In this recipe, we will use a peanut butter-based sauce, giving this peanut sauce tofu an amazingly rich and creamy texture. 

If you are craving a lighter stir-fry, I highly recommend checking out my cabbage tofu stir-fry, hoisin tofu, or lemongrass tofu!

Jump to:
  • 💚Why you will love this recipe 
  • 🥬What you will need 
  • 📃Ingredients notes and substitutions 
  • 🔪How to make 
  • ✅Helpful tips 
  • ✨Variations and add-ins 
  • 🍚How to serve 
  • ❔Commonly asked questions
  • 🍽️More stir-fry recipes
  • 📖 Recipe

💚Why you will love this recipe 

  • Rich, hearty, and packed with flavors 
  • A one-pan recipe that is ready in 30 minutes 
  • Highly versatile and can be customized to suit your needs 
  • Meat lovers approved! 

🥬What you will need 

Ingredients needed like cabbage, bell pepper, snap peas, onion, carrot, and garlic.
Ingredients needed like salt, tofu, and cornstarch.
Ingredients needed like peanut butter, soy sauce, chili flakes, rice vinegar, sugar, cornstarch, and sesame oil.

📃Ingredients notes and substitutions 

  • Peanut butter - Use natural peanut butter that is drippy and smooth. It will make the mixing process much easier! 
  • Soy sauce - Can be substituted with tamari or shoyu. Use a gluten-free brand if needed. 
  • Sugar - Other sweeteners like maple syrup, agave syrup, and brown sugar can be used. 
  • Chili flakes - An optional ingredient. Omit to make this recipe spice-free. 

🔪How to make 

Cooking tofu - Place tofu cubes, cornstarch, and salt in a container. Cover and toss until tofu cubes are well coated. In a non-stick wok, pan-fry tofu cubes on each side for 2-3 minutes or until most sides are golden. Set aside. 

Tofu coated in cornstarch in a container with a white checkered teacloth beside.
Pan-fried tofu in a wok.

Making peanut sauce - While cooking tofu, mix all ingredients needed for peanut sauce. 

Peanut sauce in a bowl with a whisk beside.

Sauteing aromatics - Heat some oil in the wok, and add onion. Saute until translucent before adding in garlic. Fry until fragrant. 

Cooked onion in a wok.
Adding garlic into a wok of cooked onion.

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

Cooked carrot and bell pepper in a wok.
Adding cabbage and green peas in a wok of cooked carrot and bell pepper.

Putting everything together - Add peanut sauce and cooked tofu to the wok, and fry until the sauce thickens. Give it a taste, adding more seasonings if needed. Your peanut tofu stir-fry is ready to be served! 

Pouring peanut sauce into a wok of cooked veggies.
Peanut stir-fry in a wok.

✅Helpful tips 

  • Using frozen mixed veggies - To reduce prep time, use a bag of frozen vegetable mix. 
  • Prep ingredients beforehand - Stir-frying is a relatively quick process and requires constant stirring. Hence, it is recommended that you do the mise en place before starting to cook. 
  • Use a large wok or pan - This is to ensure that the ingredients cook properly and do not leap out of the pan during stirring. 
  • Be careful not to overcook veggies - It is recommended to cook vegetables over high heat for a shorter period to avoid them becoming soft and mushy.
  • Storing leftovers - Leftover tofu in peanut sauce can be refrigerated for 2-3 days. If the mixture seems dry upon reheating, add a few tablespoons of water to thin. 

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✨Variations and add-ins 

Tofu - Tofu can be substituted with chunks of seitan, tempeh, rehydrated soya curls, and vegan chicken pieces. 

Veggies - Feel free to use any vegetables you have available! Broccoli, cauliflower, baby corn, and button mushrooms are all great options for this peanut tofu stir-fry. 

Noodles - To make a heartier dish, stir in some cooked noodles. I recommend doubling the ingredients for the sauce and adding it to taste. 

Dial up the heat - Add a couple of teaspoons of sriracha or Thai red curry paste if you love spice! 

Lower fat - You can easily make this recipe low-fat by using 4-5 tablespoons of peanut butter powder like PB2 mixed with 3-4 tablespoons of water to replace peanut butter. 

Toppings - I love topping my peanut sauce tofu stir-fry with chopped peanuts, toasted sesame seeds, and green onion. 

Taking a piece of tofu from a bowl with a pair of chopsticks.

🍚How to serve 

Here are some dishes that pair well with this peanut sauce tofu stir-fry: 

Rice - My favorite combination is stir-fry and rice. While plain white rice or brown rice are great options, I prefer serving it with Thai fried rice or sambal fried rice. For a lower-carb meal, cauliflower rice is a great alternative.

Noodles - You can serve your peanut tofu stir-fry over cooked noodles like soba or udon. Alternatively, make some stir-fried noodles like oyster sauce noodles and vegetable chow mei fun. 

Soups and side dishes - Some appetizers and side dishes that pair well with this dish include air fryer rice paper rolls, Asian cucumber salad, and Chinese spinach soup. 

❔Commonly asked questions

What veggies go well with peanut butter?

Generally, any vegetables suitable for stir-fry work in this peanut stir-fry. Some great options include cabbage, carrot, bell pepper, broccoli, snap peas, mushrooms, and baby corn.

Peanut tofu stir-fry on a bowl of rice with a pair of chopsticks beside.

🍽️More stir-fry recipes

  • A pan of bok choy tofu with chopsticks, water, and sesame seeds beside.
    Chinese Bok Choy Tofu Stir-fry
  • A plate of Thai basil tofu served with rice with a spoon and 2 glasses of water beside.
    Thai Basil Tofu Stir-fry (vegan pad krapow)
  • A plate of rice served with hoisin tofu with a pair of chopsticks beside.
    Hoisin Tofu Stir-fry
  • A pan of stir-fried snow peas with chili flakes and sesame seeds beside.
    Chinese Snow Peas Stir-fry

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📖 Recipe

Peanut tofu stir-fry served on a bowl of rice with a pair of chopsticks and 2 cups of tea beside.

Peanut Sauce Tofu Stir-fry

Meesha
Try this delicious peanut sauce tofu stir-fry with crispy tofu, colorful veggies, and a creamy peanut sauce. It's a quick and easy 30-minute recipe perfect for weeknight dinners. Feel free to customize it to suit your preferences! 
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish
Cuisine American
Servings 3 servings
Calories 358 kcal

Ingredients
  

For tofu

  • 1 block extra-firm tofu around 14oz/400g
  • 1 tablespoon cornstarch
  • ½ teaspoon salt

For peanut sauce

  • ⅓ cup peanut butter natural ones preferred
  • 2 tablespoons water
  • 2 tablespoons soy sauce or tamari/shoyu (use gluten-free if needed)
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 1 teaspoon chili flakes
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

For stir-fry

  • 3 cloves garlic minced
  • 1 medium yellow onion sliced
  • 1 carrot julienned
  • 1 bell pepper julienned
  • 1 cup snap peas 100g
  • 3 cups shredded cabbage 180g
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Instructions
 

  • While tofu is cooking, combine all ingredients needed for peanut sauce and mix well.
  • Heat another ½ tablespoon of oil in the wok, and add onion. Saute until translucent, around 2-3 minutes.
  • Add garlic and fry for a minute until fragrant.
  • Add carrot and bell pepper, then cook for 2 minutes.
  • Next, add snap peas and cabbage. Cook until veggies are tender yet crisp, around 2-3 minutes.
  • Add peanut sauce along with cooked tofu to the wok, and fry until the sauce has thickened. Give it a taste, adding more seasonings life needed. Your peanut tofu stir-fry is ready to be served!

Notes

Helpful tips
  • Using frozen mixed veggies - To reduce prep time, use a bag of frozen vegetable mix.
  • Use a large wok or pan - This is to ensure that the ingredients cook properly and do not leap out of the pan during stirring. 
  • Be careful not to overcook veggies - It is recommended to cook vegetables over high heat for a shorter period to avoid them becoming soft and mushy.
  • Storing leftovers - Leftover tofu in peanut sauce can be refrigerated for 2-3 days. If the mixture seems dry upon reheating, add a few tablespoons of water to thin.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 358kcalCarbohydrates: 31gProtein: 21gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gSodium: 1307mgPotassium: 802mgFiber: 7gSugar: 15gVitamin A: 5261IUVitamin C: 101mgCalcium: 126mgIron: 4mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

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Comments

    4.50 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Elizabeth says

    February 01, 2024 at 5:21 am

    4 stars
    This recipe has a great flavor profile, but when I've made it the sauce ends of very thick. What am I doing wrong?

    Reply
    • Jim Mee Sha says

      February 01, 2024 at 2:16 pm

      This sauce is on the thicker side! If you like it to be thinner, you can add a couple more tablespoons of water to the sauce.

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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