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

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.

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 or firm tofu around 14oz/400g (pressed and drained beforehand)
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

Pan-frying tofu

In a container, add tofu cubes, cornstarch, and salt. Seal and toss until tofu cubes are well coated.
Heat up a tablespoon of oil in a non-stick wok or pan. Arrange tofu cubes in a layer, and pan-fry for 2-3 minutes on each side, or until most sides are golden. Set aside.
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 if needed. Your peanut tofu stir-fry is ready to be served!

Notes

Helpful tips

Use a large wok or pan – This ensures ingredients fry rather than steam and eases the stir-frying process.
Sequence for sautéing vegetables – Start with tougher veggies first (carrots, broccoli, cauliflower, bell peppers), then tender ones (snap peas, mushrooms, bok choy, cabbage).
Be careful not to overcook veggies – Saute over high heat until tender but still slightly crisp.

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.

Nutrition