Peanut Sauce Tofu Stir-fry

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

4.50 from 2 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 358kcal

Author: Meesha

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

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.

Nutrition