Tofu Stir-Fry with Peanut Sauce

Tofu Stir-Fry with Peanut Sauce

This Tofu Stir-Fry with Peanut Sauce is a satisfying, plant-based meal packed with vibrant veggies, crispy tofu, and a creamy peanut sauce that’s full of flavor. It’s the kind of dish that makes you feel good about what you’re eating, without sacrificing taste.

I’ve always loved stir-fries for how versatile and quick they are. This particular tofu stir-fry came together one night when I was craving something fresh and savory, but also light enough to not leave me feeling sluggish. The peanut sauce was something I had been experimenting with, and it was the perfect finishing touch to bring all the flavors together. The first time I made it, my family couldn’t get enough of the crispy tofu paired with the creamy sauce and tender veggies. Now, it’s a regular on our dinner table!

🟩 Why This Is So Good

• Crispy tofu: The tofu is pan-fried to crispy perfection, adding a satisfying texture that pairs wonderfully with the creamy peanut sauce.
• Flavor-packed peanut sauce: The combination of peanut butter, soy sauce, and a touch of sriracha gives the sauce a rich, savory, and slightly spicy kick.
• Customizable veggies: You can use whatever veggies you have on hand, from crunchy bell peppers to earthy eggplant or leafy bok choy, making it a great way to clean out your fridge.
• Quick and easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights when you need something filling and flavorful.

The first time I made this stir-fry, it was a hit with my family. I couldn’t believe how simple it was, yet the flavors were so complex and comforting. The crispy tofu soaked up the peanut sauce so perfectly, and the veggies added a freshness that balanced everything out. It’s now one of those go-to meals that I can throw together on a whim.

For more stir-fry inspiration, check out this guide to making great stir-fries.

🟩 Getting Your Ingredients Right

• Tofu: Use extra firm tofu for the best texture. You’ll want to press it to remove any excess moisture, which helps it crisp up in the pan. If you’re new to pressing tofu, check out this simple how-to guide for pressing tofu.
• Peanut butter: Use creamy peanut butter for the sauce to keep it smooth and easy to stir. If you like a little crunch, chunky peanut butter also works.
• Veggies: The great thing about stir-fries is that you can use almost any veggie! Bell peppers, carrots, broccoli, eggplant, and bok choy are all great options. Just make sure they’re cut into bite-sized pieces for even cooking.
• Rice: This stir-fry pairs perfectly with white or brown rice. If you want a lighter option, cauliflower rice is also a great substitute.

For more tips on choosing the best tofu for stir-fries, check out this tofu guide.

🟩 Making It Step by Step

Press and Prepare the Tofu

Start by pressing the tofu to remove excess moisture. Place the tofu block on a plate and set a heavy object on top to press out the water (a can of beans or a heavy skillet works great). Let it sit for about 10–15 minutes.

Make the Peanut Sauce

While the tofu is pressing, make the peanut sauce. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, water, and sriracha (if using). The sauce should be creamy and smooth—add more water if it’s too thick. Set aside.

Cook the Rice

Cook the rice according to the package instructions. If you’re using brown rice, it may take a little longer, so plan accordingly.

Cook the Tofu

Cut the pressed tofu into cubes. Heat the sesame oil in a large skillet or wok over medium-high heat. Once hot, add the tofu and cook for 5–7 minutes, turning occasionally, until all sides are golden and crispy. Remove from the pan and set aside.

Stir-Fry the Veggies

In the same skillet, add a little more sesame oil if needed and stir-fry the veggies for 4–5 minutes, until they’re tender but still vibrant. You want them to keep some of their crunch and color, so don’t overcook them.

Combine and Coat

Add the cooked tofu back to the pan with the veggies and pour the peanut sauce over the top. Stir gently to coat everything in the sauce and let it cook for another 2–3 minutes until heated through.

Serve and Garnish

Serve the stir-fry over the cooked rice and garnish with chopped green onions and crushed peanuts for added crunch and flavor.

🟩 Making Sure It Turns Out

• Press your tofu: Pressing tofu is key to achieving that crispy texture. If you skip this step, the tofu might be too soft and won’t crisp up properly.
• Don’t overcrowd the pan: When cooking the tofu, make sure the pieces are in a single layer in the pan so they can crisp up properly. If you overcrowd the pan, they’ll steam instead of getting crispy.
• Adjust the peanut sauce: Taste the peanut sauce before adding it to the stir-fry. If it’s too thick, add a little more water or soy sauce to thin it out. If it’s not salty enough, add a pinch more soy sauce.

I learned that pressing the tofu really makes a difference in the texture. The first time I didn’t press it enough, and the tofu was too soft. Now I make sure to press it well, and the crispy edges are a game changer.

🟩 Perfect Serving Ideas

This Tofu Stir-Fry with Peanut Sauce is great on its own, but you can serve it with a side of sautéed greens or a light cucumber salad for extra freshness. If you like a little spice, serve it with a side of chili paste or hot sauce. For a drink, try a cold iced tea or coconut water to balance the richness of the peanut sauce.

🟩 Making It Different

• Change the protein: If you’re not a fan of tofu, try tempeh or seitan for a different plant-based protein. Chicken or shrimp would also work well if you’re not keeping it vegan.
• Extra veggies: Add other veggies like snap peas, mushrooms, or bok choy for more variety. The more colorful, the better!
• Adjust the spice: If you like it spicier, add more sriracha or a sprinkle of red pepper flakes to the peanut sauce.

🟩 Storage and Leftovers

This stir-fry stores well in the fridge for up to 3 days. Simply reheat it in a skillet over medium heat, adding a splash of water or soy sauce to keep it from drying out. It’s also great for meal prep, as the flavors only get better the next day.

🟩 Tips That Actually Help

• Press tofu well: Don’t skip pressing the tofu—it makes all the difference in texture.
• Use a non-stick pan: If you have one, a non-stick skillet is great for crisping tofu without it sticking.
• Cook the tofu in batches: If you’re making a large batch, cook the tofu in two batches to ensure each piece gets crispy.

The first time I tried cooking tofu, I didn’t press it enough, and it was mushy instead of crispy. Now I know that pressing it well is key to getting that golden, crispy texture I love.

Closing Paragraph

This Tofu Stir-Fry with Peanut Sauce is one of those recipes that feels both comforting and healthy. The crispy tofu, the vibrant veggies, and the creamy peanut sauce make it a dish that you’ll crave again and again. It’s perfect for weeknight dinners, meal prep, or when you just want something light but satisfying. Once you try it, it might just become a staple in your home, too.

Frequently Asked Questions

→ Can I use a different nut butter instead of peanut butter?
Yes, almond butter or cashew butter would work great in place of peanut butter if you have a nut allergy or just prefer a different flavor.

→ Can I make this dish spicier?
Absolutely! Add more sriracha to the peanut sauce or sprinkle red pepper flakes over the stir-fry for extra heat.

→ Can I use other vegetables in this stir-fry?
Yes, this recipe is highly customizable! Feel free to add bell peppers, zucchini, mushrooms, or any veggies you have on hand.

→ How do I press tofu?
To press tofu, wrap it in a clean kitchen towel or paper towels, place it on a plate, and set something heavy (like a cast-iron skillet or can of beans) on top for 10–15 minutes. This removes excess moisture and helps the tofu crisp up when cooked.

→ How long will leftovers last?
Leftovers will keep in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of soy sauce or water to keep it from drying out.

Tofu Stir-Fry with Peanut Sauce

Tofu Stir-Fry with Peanut Sauce

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• Author: Madeline Rose

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Description

A hearty and flavorful stir-fry with crispy tofu, vibrant veggies, and a creamy peanut sauce that comes together in no time.

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Ingredients

Scale 1x2x3x

→ For the stir-fry

• 1 block extra-firm tofu
• 3 cups of vegetables (bell peppers, broccoli, bok choy, carrots, eggplant, etc.)
• 1.5 tsp sesame oil
• 1 cup uncooked rice, cooked according to package instructions

→ For the peanut sauce

• ⅓ cup creamy peanut butter
• 3 tbsp soy sauce
• 1 tsp sriracha (optional)
• 1 tbsp rice vinegar
• 2 tbsp water

→ Toppings

• Green onions, chopped
• Crushed peanuts

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Instructions

1. Press the tofu for 10–15 minutes to remove excess moisture.
2. In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, water, and sriracha. Set aside.
3. Cook the rice according to the package instructions.
4. Cut the tofu into cubes. Heat the sesame oil in a large skillet over medium-high heat and cook the tofu until crispy, about 5–7 minutes. Remove from the skillet.
5. Add more sesame oil to the skillet and stir-fry the vegetables for 4–5 minutes until tender but still crisp.
6. Return the tofu to the pan and pour the peanut sauce over the tofu and veggies. Stir gently to coat and cook for an additional 2–3 minutes.
7. Serve over rice, topped with green onions and crushed peanuts.

Notes

Pressing tofu is key to getting that crispy texture.

Feel free to swap in your favorite veggies for variety.

If the peanut sauce is too thick, add a bit more water to reach your desired consistency.