So you want something quick, healthy-ish, and still delicious enough to make you forget you’re not eating takeout? Let me introduce you to the ultimate weeknight winner: Tofu Stir Fry with Peanut Sauce. It’s got crunch, it’s got creamy, it’s got all the flavor and none of the drama. You can throw this together in under 30 minutes—and if you mess it up, it’s honestly kind of impressive.
Why This Recipe is Awesome
Let’s be real: tofu has trust issues. People either love it or swear it tastes like sadness. But this stir fry? This turns tofu into a peanut-sauced hero.
- It’s protein-packed and plant-based. Meatless Monday just got interesting.
- The peanut sauce is dangerously good. Like, eat-it-with-a-spoon good.
- Veggie clean-out champion. Got half a zucchini and some sad bell peppers? Toss ’em in.
- It looks impressive. But takes almost no effort.
It’s the kind of recipe that makes you feel like a health goddess and a kitchen genius—even if you’re cooking in pajamas with a glass of wine in hand.
Ingredients You’ll Need
Nothing weird. Nothing you’ll only use once. Just solid fridge and pantry staples.
For the stir fry:
- 1 block (14 oz) firm tofu – Drained, pressed, and cubed. Or just drained. You do you.
- 2 tbsp cornstarch – For that golden, crispy crust.
- 2 tbsp neutral oil – Think avocado, canola, or vegetable. Don’t overthink it.
- 2 cups broccoli florets – Fresh or frozen, no judgment.
- 1 red bell pepper – Sliced thin so it looks like you know what you’re doing.
- 1 cup shredded carrots – Or just chop a regular one. I’m not your boss.
- 2 green onions – Optional garnish, but it makes you look fancy.
- Cooked rice or noodles – For serving. Obviously.
For the peanut sauce:
- 1/3 cup creamy peanut butter – Don’t use the chunky one. That’s chaos.
- 2 tbsp soy sauce – Or tamari if you’re gluten-free and thriving.
- 1 tbsp maple syrup or honey – Sweetens things up, like you.
- 1 tbsp rice vinegar – Balances the richness.
- 1 tsp sesame oil – A tiny drop goes a long way.
- 1–2 tbsp warm water – To thin the sauce to pourable heaven.
Step-by-Step Instructions
This is what we call “lazy-level gourmet.” Here’s how to do it:
- Prep the tofu. Pat it dry, cube it, and toss it with cornstarch until coated. This is the secret to crispiness.
- Cook the tofu. Heat oil in a large non-stick skillet or wok. Cook tofu cubes until golden and crispy on all sides. Don’t poke them too much—let them do their thing.
- Remove tofu and cook veggies. In the same pan, throw in your broccoli, peppers, and carrots. Stir-fry for 5–7 minutes until just tender. Add a splash of water if they’re sticking.
- Make the sauce. Whisk all the peanut sauce ingredients in a small bowl. Add more water for a drizzle, less for a thick dip situation.
- Combine everything. Add the tofu back to the pan. Pour in the sauce. Toss until everything is gloriously coated.
- Serve it up. Spoon it over rice or noodles. Sprinkle green onions on top if you’re feeling extra.
Common Mistakes to Avoid
Because even a lazy stir fry can go sideways if you’re not paying attention.
- Skipping the tofu press. If your tofu is waterlogged, it won’t crisp. Give it a quick press—even a stack of books and paper towels works.
- Using too much oil. Tofu should sizzle, not swim.
- Overcooking the veggies. We want crisp-tender, not sad and soggy.
- Forgetting to thin the sauce. If your sauce clumps like peanut butter cement, add more water and whisk it smooth.
Alternatives & Substitutions
Got dietary needs or a chaotic pantry? You’re covered.
- No tofu? Try tempeh, chickpeas, or chicken if you’re into that.
- Low-carb? Skip the rice and serve it over cauliflower rice or straight-up lettuce.
- Nut allergy? Sunflower seed butter works surprisingly well.
- Spice it up? Add sriracha or chili flakes to the sauce. Bring the heat.
- No soy sauce? Coconut aminos to the rescue.
Don’t have something? Skip it or swap it. This recipe is not here to stress you out.
FAQ (Frequently Asked Questions)
Do I have to press the tofu?
Technically no, but it’ll be soft and floppy. If that’s your thing, I won’t stop you.
Can I make this ahead of time?
Absolutely. It keeps in the fridge for 3–4 days. The sauce thickens up when cold, so reheat with a splash of water.
Can I use natural peanut butter?
Sure, just stir it well. If it’s too oily or separated, give it some TLC before using.
What veggies work best?
Anything stir-fry friendly: snap peas, mushrooms, zucchini, cabbage. It’s a fridge-cleanout dream.
Can I bake the tofu instead?
Totally. Toss it in oil and cornstarch, bake at 400°F for 25–30 mins, flipping halfway through.
How spicy is it?
Not spicy at all as written, but you can always add hot sauce if you’re bold.
What’s the best way to reheat leftovers?
Microwave or stovetop both work. Add a splash of water or soy sauce to freshen things up.
Final Thoughts
This tofu stir fry with peanut sauce is proof that healthy meals don’t have to be boring—or complicated. It’s fast, satisfying, and honestly kind of addictive. Whether you’re a tofu skeptic or a lifelong fan, this dish is out to impress (without trying too hard).
So go on—plate it up, throw some green onions on top, and act like you just crushed Iron Chef. Because tonight, you kind of did.