Save It This spicy peanut tofu and veggie stir fry is my foolproof answer for hectic evenings and anyone craving a protein-packed vegan dinner with bold flavors. You get crispy tofu, vibrant vegetables, and a creamy peanut-ginger sauce that pulls everything together in under half an hour. Whether you are new to tofu or already a fan, this dish is guaranteed to convert even the skeptics.
I first made this dish after a long workday when I was determined to use up some leftover veggies and a block of tofu. My husband was skeptical at first but now he asks for this when he is craving big flavor and our kids love dipping extra veggies in the sauce.
Ingredients
- Extra firm tofu: gives a crispy texture that holds up in stir fries look for tofu packed in water and press it well to remove moisture
- Broccoli florets: bring color nutrition and a satisfying crunch use fresh for best results
- Bell pepper: adds sweetness and a little tang check for vibrant skin and firm flesh
- Peanut butter: provides that creamy savory backbone unsweetened natural types work best for controlling flavor and texture
- Soy sauce: creates a salty umami punch low sodium varieties allow better control of seasoning
- Sriracha: offers customizable heat start small and add more for spice lovers
- Ginger powder: gives warm zing to the sauce freshly ground or organic types are most aromatic
- Warm water: loosens the peanut sauce for easy coating adjust to reach a creamy pourable consistency
Instructions
- Prepare the Tofu:
- Press and cube the tofu patting it very dry with a clean towel this helps achieve maximum crispness during cooking
- Sauté the Tofu:
- Heat a nonstick skillet or wok over medium high add a drizzle of oil and lay tofu cubes in a single layer cook undisturbed for about five minutes until sides are golden flip and repeat until most edges are crisp and golden brown transfer tofu to a plate
- Cook the Vegetables:
- Return skillet to heat and add a splash of oil toss in broccoli florets and bell pepper slices stir fry for four to five minutes or until veggies turn bright and just tender but still crisp
- Make the Peanut Sauce:
- In a mixing bowl whisk together peanut butter soy sauce sriracha ginger powder and a few splashes of warm water until smooth thin to a creamy but pourable consistency
- Combine and Finish:
- Return tofu to the skillet with vegetables pour sauce over everything and stir gently until tofu and veggies are evenly coated heat through for another one to two minutes so sauce clings and flavors combine
- Serve:
- Spoon stir fry over steamed rice or noodles garnish with lime juice or cilantro for a fresh pop if desired
Save It Peanut butter has always been a staple in my kitchen and nothing beats the creamy kick it gives this sauce. I remember one dinner when my kids giggled at all the sauce on their faces but insisted on seconds. It has become my ultimate crowd pleaser.
Storage Tips
Cool leftovers completely before transferring to an airtight container and refrigerate for up to four days. For best reheating add a splash of water to loosen the sauce and warm gently on the stove or in the microwave until heated through. Stir fry tastes best fresh but leftovers can also be packed for lunches and even enjoyed cold.
Ingredient Substitutions
Swap tofu for tempeh or edamame for a soy free version if needed. Use almond or cashew butter in place of peanut butter for a different flavor twist especially if allergies are a concern. Almost any quick cooking vegetable will work try snap peas mushrooms or carrots if you have them on hand.
Serving Suggestions
Spoon over brown rice jasmine rice or rice noodles for a filling main meal. Finish with fresh herbs like cilantro or Thai basil and a healthy squeeze of lime juice for extra brightness. Add chopped roasted peanuts or a quick cucumber salad on the side for texture.
Seasonal Adaptations
In spring toss in asparagus tips with broccoli. Summer calls for zucchini strips and sweet corn cut off the cob. Fall and winter are perfect for shredded cabbage or carrots to bulk up the dish.
Success Stories
A friend tried this recipe for her vegan potluck and messaged me that it was the first dish to disappear from the table. My neighbor tasted it cold straight from the fridge and asked for the sauce recipe because she wanted to put it on everything. The tofu turns out crispy every time which always impresses those new to plant based meals.
Freezer Meal Conversion
You can freeze just the peanut sauce in a jar or reusable bag for up to three months. Thaw and toss with freshly cooked tofu and veggies for instant flavor. Avoid freezing the cooked tofu and vegetables together as the texture softens.
Save It This protein packed stir fry will brighten any weeknight with its bold flavors and creamy sauce. Try it once and it just might become your favorite new tofu recipe.
Recipe FAQs
- → How do I make the tofu extra crispy?
Press tofu to remove moisture, then fry in a hot skillet with a little oil without crowding the pan for best crispiness.
- → Can I substitute other vegetables?
Yes, try snap peas, carrots, or mushrooms for variety—just ensure they're cooked to your desired tenderness.
- → Is this dish spicy?
The heat comes from sriracha; adjust the amount or omit it to control spiciness as needed.
- → What can I use instead of peanut butter?
For nut-free versions, use sunflower seed butter or tahini with a little sweetener to balance flavor.
- → How should I serve this meal?
It’s delicious over rice, noodles, or even quinoa. Add a squeeze of lime or fresh cilantro for brightness.