Stir-Fried Tofu with Peanut Sauce

This stir-fried tofu with peanut sauce is the perfect weeknight meal—quick, packed with flavor, and totally family-friendly.

The tofu is crispy on the outside, tender on the inside, and coated in a rich, creamy peanut sauce that has just the right balance of sweet, savory, and a little bit of spice.

Even picky eaters will love this one! Plus, it’s super easy to customize with your favorite veggies or proteins. Let’s get cooking!

this recipe!

What You’ll Need

For the Tofu:

• 1 (14 oz) block of firm tofu, pressed and cut into cubes
• 2 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp vegetable oil (for frying)

For the Peanut Sauce:

• ¼ cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey (or maple syrup for vegan)
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional for spice)
• 1 clove garlic, minced
• ¼ cup warm water

For the Stir-Fry:

• 1 tbsp vegetable oil
• 1 red bell pepper, sliced
• 1 cup snap peas
• ½ cup shredded carrots
• 2 green onions, sliced (for garnish)
• 1 tbsp sesame seeds (for garnish)

Pro Tips

1. Press your tofu! Removing extra moisture helps it crisp up beautifully. Press it for at least 15 minutes before cooking.
2. Cornstarch is the secret to crispy tofu. It creates a light, crispy coating when fried.
3. Adjust the peanut sauce to your taste. Like it sweeter? Add more honey. Need more tang? A splash of extra vinegar will do the trick.
4. Don’t overcrowd the pan. Fry the tofu in a single layer so it gets crispy.
5. Kids love dipping! Serve extra peanut sauce on the side for dipping tofu pieces.

Tools You’ll Need

• Large nonstick pan or wok
• Cutting board and knife
• Mixing bowls
• Measuring spoons and cups
• Tongs or spatula

Substitutions & Variations

• Swap tofu for chicken or shrimp if you’re not plant-based.
• Use almond or cashew butter instead of peanut butter.
• Add more veggies like broccoli, zucchini, or mushrooms.
• Make it spicy with extra sriracha or red pepper flakes.

Make-Ahead Tips

• The peanut sauce can be made up to 3 days in advance and stored in the fridge.
• Press and cube the tofu ahead of time for quicker cooking.

How to Make It

1. Press and Cube the Tofu

Press the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.

2. Coat the Tofu

In a bowl, toss tofu cubes with soy sauce, then sprinkle cornstarch over them. Toss gently until evenly coated.

3. Fry the Tofu

Heat vegetable oil in a pan over medium-high heat. Add tofu cubes in a single layer and cook for 2-3 minutes per side until crispy and golden brown.

4. Make the Peanut Sauce

In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, minced garlic, sriracha, and warm water until smooth.

5. Stir-Fry the Veggies

Heat vegetable oil in the pan. Add sliced bell peppers, snap peas, and shredded carrots. Stir-fry for 2-3 minutes until slightly softened but still crisp.

6. Combine Everything

Add the crispy tofu back to the pan, then pour the peanut sauce over everything. Stir to coat evenly.

7. Garnish and Serve

Top with sliced green onions and sesame seeds. Serve over rice or noodles.

Leftovers & Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a pan over medium heat to keep the tofu crispy.
• The peanut sauce thickens in the fridge—add a splash of water when reheating.

Final Thoughts

This stir-fried tofu with peanut sauce is a game-changer—so easy, so delicious, and perfect for busy nights. Try it out, mix in your favorite veggies, and let me know how it turns out in the comments! Happy cooking! 🍽️💛