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Veggie Stir Fry with Tofu and Peanut Sauce

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  • Author: Sophie Hart
  • Total Time: 30
  • Yield: 4 servings 1x

Description

This Veggie Stir Fry with Tofu and Peanut Sauce is a colorful, healthy, and protein-packed dish that’s bursting with flavor. Crisp vegetables and golden tofu are coated in a rich, creamy peanut sauce, creating the perfect balance of taste and texture. Ideal for a quick weeknight dinner or meal prep, this dish pairs wonderfully with steamed rice or noodles.

Ingredients

Scale

For the Stir Fry:

  • 1 block (14 oz) firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium zucchini, sliced
  • 1 cup snap peas
  • 2 green onions, chopped
  • Sesame seeds (for garnish)

For the Peanut Sauce:

  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1/4 cup warm water (to thin the sauce)

Instructions

  1. Prepare the Tofu:
    • Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the cubes with cornstarch until evenly coated.
    • Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 5-7 minutes. Remove and set aside.
  2. Cook the Vegetables:
    • Add the remaining tablespoon of oil to the skillet. Add bell peppers, broccoli, zucchini, and snap peas. Stir-fry for 5-7 minutes until tender but still crisp.
  3. Make the Peanut Sauce:
    • In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and warm water until smooth. Adjust consistency with more water if needed.
  4. Combine and Serve:
    • Return the tofu to the skillet with the vegetables. Pour the peanut sauce over the stir fry and toss to coat evenly. Cook for 2-3 minutes until heated through.
    • Garnish with green onions and sesame seeds. Serve over steamed rice or noodles.

 

Notes

 

  • Feel free to swap vegetables based on what you have available. Mushrooms, carrots, or bok choy are great options.
  • Add a pinch of red chili flakes to the peanut sauce for a spicy kick.
  • Leftovers can be stored in the fridge for up to 3 days.
  • Prep Time: 10
  • Cook Time: 20
  • Category: Main Course

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Find it online: https://vintarx.com/veggie-stir-fry-with-tofu-and-peanut-sauce/