Crispy Tofu Meets Creamy Peanut Perfection
Quick, colorful, and ridiculously satisfying—this Tofu & Vegetable Stir-Fry with Peanut Sauce is a weeknight dinner dream. Crispy tofu, vibrant stir-fried veggies, and a rich, savory peanut sauce come together in one pan to create a balanced, flavor-forward meal that’s entirely plant-based.
In 2024, recipes featuring “tofu stir-fry” and “peanut sauce vegetables” continue to top vegan recipe charts, and it’s easy to see why. This dish delivers on crunch, creaminess, and craveable flavor—plus it’s easy to customize with whatever vegetables you have on hand.
Perfect for busy nights, meal prep, or just when you want a veggie-packed dish that still feels indulgent.
Why You’ll Love This Stir-Fry
- Crispy, golden tofu – Pan-fried to perfection
- Loaded with veggies – Customizable based on the season or your fridge
- Creamy peanut sauce – Sweet, salty, and a little spicy
- Fast and flexible – Ready in under 30 minutes
- High in protein and fiber – A plant-powered performance booster
Ingredients Overview
For the Stir-Fry:
| Ingredient | Amount | Notes & Substitutions |
|---|---|---|
| Extra-firm tofu, pressed | 1 (14 oz) block | Press at least 15 minutes |
| Cornstarch | 2 Tbsp | Helps tofu crisp up |
| Sesame oil or neutral oil | 2 Tbsp | For frying |
| Bell pepper, sliced | 1 medium | Any color |
| Broccoli florets | 2 cups | Or broccolini |
| Carrot, julienned | 1 large | Adds sweetness and crunch |
| Snap peas or green beans | 1 cup | Adds color and texture |
| Garlic, minced | 2 cloves | Essential for flavor |
| Fresh ginger, grated | 1 tsp | Optional but elevates the taste |
| Salt & pepper | To taste | Season tofu as needed |
For the Peanut Sauce:
| Ingredient | Amount | Notes |
|---|---|---|
| Creamy peanut butter | ¼ cup | Natural, unsweetened preferred |
| Soy sauce or tamari | 3 Tbsp | Tamari for gluten-free |
| Rice vinegar or lime juice | 1 Tbsp | Adds acidity |
| Maple syrup | 1 Tbsp | Or agave |
| Garlic powder | ¼ tsp | Optional |
| Warm water | 3–4 Tbsp | To thin the sauce |
| Chili flakes or sriracha | To taste | Optional, for heat |
How to Make Tofu & Vegetable Stir-Fry with Peanut Sauce
Step 1: Prep and Crisp the Tofu
Press tofu to remove moisture. Cut into cubes and toss with cornstarch. In a large skillet, heat oil over medium-high. Fry tofu cubes until golden and crispy on all sides (about 10–12 minutes). Transfer to a plate and set aside.
Step 2: Make the Peanut Sauce
In a small bowl, whisk together peanut butter, soy sauce, vinegar/lime juice, maple syrup, garlic powder, chili flakes, and warm water until smooth and pourable.
Step 3: Stir-Fry the Vegetables
In the same skillet, add a bit more oil if needed. Stir-fry garlic, ginger, and veggies over high heat for 5–7 minutes, until crisp-tender.
Step 4: Combine and Toss
Add tofu back to the pan. Pour peanut sauce over the stir-fry and toss gently to coat. Cook for another 1–2 minutes until everything is heated through and well combined.
Step 5: Serve
Serve immediately over rice, quinoa, or noodles. Garnish with chopped peanuts, green onions, or sesame seeds.
Nutrition Snapshot (Per Serving – serves 4)
| Metric | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 17 g |
| Carbohydrates | 24 g |
| Fiber | 5 g |
| Fat | 24 g |
| Sodium | ~620 mg |
A great post-workout meal packed with plant protein, healthy fats, and energizing veggies.
Storage & Meal Prep Tips
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze stir-fry (without sauce) for up to 1 month. Make fresh sauce when reheating for best results.
Reheating
Reheat gently on the stove with a splash of water or extra sauce.
Variations & Add-Ins
Spicy Thai-Inspired
Add fresh Thai basil and a splash of coconut milk to the peanut sauce.
Nut-Free Option
Use sunflower seed butter or tahini in place of peanut butter.
Soy-Free Option
Swap tamari/soy sauce with coconut aminos.
Extra Protein
Add shelled edamame, tempeh, or roasted chickpeas.
Low-Carb Swap
Serve over cauliflower rice or spiralized zucchini noodles.
Frequently Asked Questions
Can I use pre-baked tofu?
Yes—pre-baked or air-fried tofu works great and saves time.
What vegetables work best?
Anything you have! Cabbage, zucchini, mushrooms, or bok choy all work beautifully.
Can I make the sauce ahead?
Absolutely. Store it in the fridge for up to 5 days. Stir well before using.
Is this gluten-free?
Yes—just use tamari or coconut aminos instead of soy sauce.
Can I make this oil-free?
You can pan-sear tofu and veggies in broth or a nonstick pan, though texture may vary.
Serving Suggestions
- Serve over jasmine rice, brown rice, or soba noodles
- Top with lime wedges, crushed peanuts, and cilantro
- Pair with a cucumber salad or fresh spring rolls
- Add crushed red pepper or chili oil for a fiery finish
- Enjoy in lettuce cups for a fresh twist
Share Your Stir-Fry Power Bowl
Make this Tofu & Vegetable Stir-Fry with Peanut Sauce, snap your colorful creation, and tag @YourFoodBlog using #PeanutPowerBowl. We love sharing vibrant reader meals every week!
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