Stir-Fried Tofu with Peanut Sauce
A vegan stir-fry featuring crispy tofu tossed in a rich, creamy peanut sauce with vibrant veggies and a hint of spice.
Ingredients
For the Stir-Fry:
- 200 g firm tofu pressed and cubed
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1 cup mixed vegetables bell peppers, carrots, broccoli
- 1 clove garlic minced
- 1 teaspoon grated ginger
For the Peanut Sauce:
- 2 tablespoons peanut butter smooth or crunchy
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sriracha or chili sauce optional
- 2 tablespoons warm water
Instructions
- Press tofu for 10 minutes and cut into cubes.
- Heat vegetable oil in a wok over medium-high heat.
- Add tofu and stir-fry until golden on all sides, about 6 minutes.
- Remove tofu and set aside.
- In the same wok, add sesame oil, garlic, and ginger; cook for 30 seconds.
- Toss in vegetables and stir-fry for 3–4 minutes.
- In a bowl, whisk peanut butter, soy sauce, vinegar, syrup, chili sauce, and warm water until smooth.
- Pour sauce into wok and stir until thickened slightly.
- Add tofu back in and toss to coat evenly.
- Garnish with crushed peanuts and serve over rice or noodles.
Notes
Nutritional Values (Per Serving)
- Calories: 370
- Total Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 21 g
Vitamins and Minerals (Per Serving)
- Iron: 18%
- Calcium: 10%
- Vitamin C: 16%
- Magnesium: 12%
- Potassium: 9%
Additional Notes / Tips
- Use crunchy peanut butter for extra texture.
- Add chili flakes if you’re feeling feisty.
- Broccoli, bell peppers, and snap peas work beautifully here.
- Serve with brown rice for a wholesome touch.
- Double the sauce — trust me, you’ll “taste-test” half of it anyway.