Veggie Stir-Fry with Tofu and Peanut Sauce
This Veggie Stir-Fry with Tofu and Peanut Sauce is packed with colorful vegetables, crispy tofu, and a creamy, flavor-packed peanut sauce. Perfect for busy weeknights, this easy plant-based recipe is loaded with protein and ready in under 30 minutes.
Ingredients
- For the Stir-Fry:
- 1 block (14 oz) firm tofu, drained and cubed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and black pepper, to taste
- 2 green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
- For the Peanut Sauce:
- ¼ cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sriracha or chili paste (optional, for heat)
- ¼ cup warm water (to thin sauce as needed)
- For Serving:
- Steamed jasmine rice, brown rice, or rice noodles
Instructions
- Step 1: Prepare the Tofu: Drain tofu and pat dry with paper towels. Cut into 1-inch cubes. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook 2–3 minutes per side until golden and slightly crispy. Remove from skillet and set aside.
- Step 2: Prepare the Vegetables: Heat the remaining 1 tablespoon vegetable oil in the skillet. Add garlic and ginger, sauté for 30 seconds until fragrant. Add bell peppers, broccoli, snap peas, and carrot. Stir-fry for 5–7 minutes until vegetables are crisp-tender.
- Step 3: Make the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha. Add warm water gradually until the sauce reaches a smooth, pourable consistency.
- Step 4: Combine Tofu and Sauce: Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the tofu and vegetables. Toss gently to coat everything evenly. Heat for 1–2 minutes until warmed through.