Golden tofu, crisp-tender vegetables, and a creamy peanut sauce make this a satisfying dinner. Ginger and garlic bring plenty of flavor without a long simmer. The tofu browns first, so its edges keep some bite when the sauce goes in. Serve it as it is or spoon it over rice.
Why I Love This Recipe
This is the kind of meal that makes simple vegetables feel exciting. The peanut sauce ties everything together, while browning the tofu separately keeps it from getting lost in the pan.
- Great texture: Tender tofu centers meet browned edges and crisp vegetables.
- Simple sauce: Pantry staples turn into a creamy, savory coating.
- Flexible heat: A little chili adds warmth without taking over.
- Useful leftovers: The sauce loosens easily when reheated.
What You’ll Need
- Servings: 4
- Prep Time: 25 minutes, including pressing
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Pan Size: 12-inch skillet
For the Stir-Fry
- 14 ounces extra-firm tofu, drained
- 2 tablespoons neutral oil, divided
- 3 cups small broccoli florets, about 8 ounces
- 3 cups roughly chopped green cabbage, about 6 ounces
- 1 cup snap peas, strings removed, about 3 ounces
- 2 garlic cloves, minced
- 2 tablespoons water
For the Peanut Sauce
- 1/3 cup smooth unsalted peanut butter
- 3 tablespoons reduced-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon maple syrup
- 2 teaspoons finely grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 1/3 cup water
To Finish
- 2 scallions, thinly sliced
- 2 teaspoons sesame seeds
Tools You Need
- Large 12-inch skillet
- Tofu press or clean kitchen towels and a weighted plate
- Mixing bowl and whisk
- Wooden cutting board and sharp knife
- Measuring cups and spoons
- Spatula and a plate for holding browned tofu
How to Make Stir-Fried Tofu with Peanut Sauce
Have the sauce and vegetables ready before the skillet heats up.
Step 1: Press and Cut the Tofu
Wrap 14 ounces drained extra-firm tofu in a clean kitchen towel and press under a weighted plate for 15 minutes. Chop the vegetables while it presses.
Cut the tofu into 3/4-inch cubes, then blot the cut faces dry. Leave the cubes uncoated; this recipe uses no flour, starch, breadcrumbs, or batter.
Step 2: Whisk the Peanut Sauce
Whisk 1/3 cup smooth unsalted peanut butter, 3 tablespoons reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 2 teaspoons grated ginger, 1/4 teaspoon red pepper flakes, and 1/3 cup water in a bowl.
Keep whisking until smooth. The golden-tan sauce should fall from the whisk in a thick ribbon rather than sit in a stiff mound.
Step 3: Brown the Tofu
Heat 1 tablespoon neutral oil in a 12-inch skillet over medium-high heat.
Add the prepared 14 ounces tofu cubes in a single layer. Cook for 8–10 minutes, turning every few minutes, until several faces are golden brown. If the tofu sticks, let that side cook a little longer before turning.
Transfer the tofu to a plate. Its centers should stay tender; do not try to brown every face deeply.
Step 4: Cook the Vegetables
Add the remaining 1 tablespoon neutral oil to the same skillet.
Add 3 cups broccoli florets, 3 cups chopped green cabbage, and 1 cup snap peas. Stir-fry for 3 minutes.
Add 2 tablespoons water, cover, and cook for 2 minutes. Uncover and cook for 1 minute, until the water has evaporated and the vegetables are crisp-tender.
Add 2 minced garlic cloves and stir for 30 seconds, just until fragrant.
Step 5: Coat with the Sauce
Reduce the heat to medium-low. Return all the browned tofu to the skillet and pour in all the peanut sauce from Step 2.
Fold gently for 1–2 minutes, until everything is evenly coated and warmed through. The sauce should cling to the vegetables and tofu without hiding their shape. Avoid a hard boil, which can make it too thick.
Step 6: Finish and Serve
Remove the skillet from the heat. Scatter 2 thinly sliced scallions and 2 teaspoons sesame seeds over the stir-fry.
Divide among 4 bowls and serve right away. Offer steamed rice or rice noodles alongside if you want a larger meal.
Why This Recipe Works (Quick Science)
Surface water slows browning. Pressing and blotting the tofu helps its bare faces make good contact with the skillet, so they turn golden while the centers stay tender.
Cooking the vegetables separately gives them room to cook quickly. A short covered stage helps the broccoli stems soften without turning the cabbage limp.
Peanut butter contains finely ground solids and fat. Whisking it with water and the other sauce ingredients creates a smooth coating. Gentle heat keeps that sauce loose enough to spread rather than cook into a paste.
Common Mistakes to Avoid
- Skipping the drying step: Wet tofu tends to stick and brown slowly.
- Moving the tofu constantly: Leave each face in contact with the skillet long enough to color.
- Using large broccoli pieces: Small florets cook before the cabbage gets too soft.
- Adding the sauce too soon: Brown the tofu and cook the vegetables before coating them.
- Boiling the peanut sauce hard: Gentle heat protects its smooth texture.
What to Serve With Stir-Fried Tofu with Peanut Sauce
Steamed jasmine rice catches the extra sauce. Brown rice adds a nutty bite, and rice noodles make a good change of pace. A simple cucumber salad adds a cool crunch alongside the creamy stir-fry.
The tofu and vegetables also work as a meal on their own. Optional sides are not included in the nutrition estimate.
Substitutions and Variations
- Gluten-free: Use a gluten-free tamari in place of the soy sauce and check the other ingredient labels.
- Different vegetables: Use the same volume of thinly sliced bell peppers or green beans. Adjust cooking time until tender.
- Milder flavor: Omit the red pepper flakes.
- Peanut alternative: Smooth sunflower seed butter can work, though its flavor and color will differ.
Leftovers and Storage
Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a skillet, adding a small splash of water to loosen the sauce. Heat only the portion you plan to eat.
The sauce can be whisked a day ahead and refrigerated separately. Stir it well before adding it to the pan. Pressed tofu and chopped vegetables can also be prepared ahead and kept chilled.
Macros Information
Estimated per serving, based on four servings and excluding optional sides. Brands and tofu firmness will change the values.
- Calories: 340
- Protein: 19 g
- Carbohydrates: 22 g
- Fat: 22 g
- Saturated Fat: 3 g
- Fiber: 6 g
- Sugar: 9 g
- Sodium: 490 mg
Frequently Asked Questions (FAQ)
Q: What kind of tofu works best?
A: Extra-firm tofu is sturdy enough to turn in the skillet. Silken tofu is too delicate for this method.
Q: Do I need cornstarch for the tofu?
A: No. This recipe browns bare, well-dried tofu in oil. It has a lightly seared surface rather than a thick fried crust.
Q: Can I skip pressing the tofu?
A: Vacuum-packed super-firm tofu often needs only blotting. Water-packed extra-firm tofu benefits from pressing.
Q: Why did the peanut sauce look stiff at first?
A: Peanut butter can tighten when liquid first touches it. Keep whisking as you add the full measured water amount.
Q: Can I use crunchy peanut butter?
A: Yes, but the sauce will have peanut pieces instead of a smooth finish. Smooth peanut butter coats the vegetables more evenly.
Q: Is this recipe vegan?
A: Yes, as written. Check ingredient labels if you use a different sweetener or bottled sauce.
Q: Can I use frozen broccoli?
A: Yes. Thaw and drain it well, then shorten the covered cooking stage. Expect softer florets than with fresh broccoli.
Q: Can I freeze the stir-fry?
A: You can, but the vegetables soften and tofu becomes spongier. Refrigeration gives a closer match to the original texture.
Q: How can I make the sauce less salty?
A: Choose reduced-sodium soy sauce as listed and unsalted peanut butter. Taste before adding any extra seasoning.
Final Thoughts
Stir-Fried Tofu with Peanut Sauce brings browned tofu, bright vegetables, and a rich sauce into one easy meal. Keep the tofu dry and the final heat gentle for the best texture. Leave a comment with the vegetables you chose. Happy cooking!
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