How to Make the Perfect Spicy Peanut Tofu Stir-Fry
Southeast Asian-Inspired · Easy · 35 min · 4 servings
A vibrant stir-fry featuring crispy tofu and colorful vegetables tossed in a creamy spicy peanut sauce. Rich nutty and packed with plant-based protein.
Why this recipe works
This Spicy Peanut Tofu Stir-Fry recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 340 calories with 17g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 10 simple ingredients that you can find at any grocery store:
- 400 g extra firm tofu pressed and cubed
- 2 tbsp cornstarch
- 3 tbsp smooth peanut butter
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tbsp lime juice
- 2 cups broccoli florets
- 1 large red bell pepper sliced
- 3 cloves garlic minced
- 2 tbsp neutral cooking oil
Step by step instructions
Step 1: Prepare and coat the tofu
Press tofu for a minimum of 15 minutes. Cube into 1 inch pieces and toss with cornstarch to coat evenly. This ensures a crispy exterior that will hold up in the stir-fry.
Step 2: Fry the tofu
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add tofu and cook for 3 to 4 minutes per side until all sides are golden and crispy. Remove from the pan and set aside.
Step 3: Make the peanut sauce
Whisk together peanut butter, soy sauce, sriracha, lime juice, and minced garlic with 3 tablespoons of warm water until completely smooth and creamy. The sauce should be pourable.
Step 4: Stir-fry the vegetables
Add remaining oil to the hot wok. Add broccoli florets and red bell pepper and stir-fry on high heat for 4 to 5 minutes until tender-crisp with some char on the edges.
Step 5: Combine everything
Return the crispy tofu to the wok with the vegetables. Pour the peanut sauce over everything and toss vigorously for 1 to 2 minutes until evenly coated and heated through. Serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- peanut butter → almond butter or sunflower seed butter for a nut-free version
- sriracha → chili garlic sauce or sambal oelek
- broccoli → snap peas, bok choy, or zucchini
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Making the peanut sauce too thick by not adding enough water which causes it to clump and not coat evenly
- Cooking the vegetables until soft instead of tender-crisp which makes the dish lose its texture contrast
- Not frying the tofu separately before adding it to the stir-fry which results in soft tofu pieces
Nutrition facts
Per serving: 340 calories, 17g protein, 24g carbs, 20g fat, 4g fiber.
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