Spicy Peanut Tofu Stir-fry
Spicy Peanut Tofu Stir-fry
Ingredients
For the Tofu
- 1 extra-firm tofu, 14-ounce block, pressed and cubed into 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha or chili garlic sauce, or more, as needed
- 1 tablespoon fresh ginger, grated
- 2 fresh garlic, cloves, minced
- 1/4 cup water or vegetable broth
For the Stir-fry
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 cup snap peas
- 3 green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
For Serving
- 4 cups cooked rice or noodles, hot
Instructions
- 1
Press the tofu for at least 20 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with cornstarch until evenly coated.
⏱️ 25 min
- 2
Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, Sriracha (or chili garlic sauce), grated ginger, minced garlic, and water or vegetable broth until smooth. Set aside.
⏱️ 5 min
- 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the wok and set aside on a plate.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced bell peppers, broccoli florets, and sliced carrots. Stir-fry for 3-4 minutes, until vegetables are crisp-tender.
⏱️ 4 min
- 5
Add the snap peas to the wok and stir-fry for another 1-2 minutes.
⏱️ 2 min
- 6
Return the cooked tofu to the wok with the vegetables. Pour the prepared peanut sauce over the tofu and vegetables. Toss gently to coat everything evenly. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and clings to the ingredients.
⏱️ 2 min
- 7
Serve the spicy peanut tofu stir-fry immediately over hot cooked rice or noodles. Garnish with sliced green onions and chopped roasted peanuts.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Peanut Tofu Stir-fry
Ingredients
For the Tofu
- 1 extra-firm tofu, 14-ounce block, pressed and cubed into 1-inch pieces
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha or chili garlic sauce, or more, as needed
- 1 tablespoon fresh ginger, grated
- 2 fresh garlic, cloves, minced
- 1/4 cup water or vegetable broth
For the Stir-fry
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 cup snap peas
- 3 green onions, sliced, for garnish
- 1/4 cup roasted peanuts, chopped, for garnish
For Serving
- 4 cups cooked rice or noodles, hot
Instructions
- 1
Press the tofu for at least 20 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes. In a medium bowl, toss the tofu cubes with cornstarch until evenly coated.
⏱️ 25 min - 2
Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, Sriracha (or chili garlic sauce), grated ginger, minced garlic, and water or vegetable broth until smooth. Set aside.
⏱️ 5 min - 3
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the cornstarch-coated tofu in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the wok and set aside on a plate.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced bell peppers, broccoli florets, and sliced carrots. Stir-fry for 3-4 minutes, until vegetables are crisp-tender.
⏱️ 4 min - 5
Add the snap peas to the wok and stir-fry for another 1-2 minutes.
⏱️ 2 min - 6
Return the cooked tofu to the wok with the vegetables. Pour the prepared peanut sauce over the tofu and vegetables. Toss gently to coat everything evenly. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and clings to the ingredients.
⏱️ 2 min - 7
Serve the spicy peanut tofu stir-fry immediately over hot cooked rice or noodles. Garnish with sliced green onions and chopped roasted peanuts.
⏱️ 1 min