This Spicy Peanut Tofu Stir-Fry is a vibrant and satisfying vegan meal packed with plant-based protein and crunchy vegetables.
The spicy peanut sauce adds a rich, nutty flavor with a perfect kick of heat, making this dish a delicious change from typical vegan legumes or grain dishes.
It comes together quickly, making it ideal for a nutritious weeknight dinner or meal prep.
Why You’ll Love This Recipe
- Tofu is pressed and pan-fried to achieve a crispy exterior that holds up well in the spicy peanut sauce.
- Fresh vegetables like bell peppers, snap peas, and carrots provide crunchy texture and vibrant color.
- The sauce balances creamy peanut butter with spicy sriracha and savory soy sauce, creating complex, bold flavors that complement the tofu and veggies.
Spicy Peanut Tofu Stir-Fry
A flavorful vegan stir-fry featuring crispy tofu, crunchy vegetables, and a spicy peanut sauce that's quick and easy to make.
- Prep time
- 15 minutes
- Cook time
- 15 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 14 oz (400 g) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 tablespoon maple syrup or honey
- 1-2 teaspoons sriracha sauce, adjust for spice preference
- 1 tablespoon rice vinegar
- 1/4 cup hot water
- 2 green onions, sliced for garnish
- 1 tablespoon sesame seeds, for garnish (optional)
Instructions
- Prepare and Cook Tofu Press the tofu for at least 10 minutes to remove excess moisture. Cut into 1-inch cubes. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Transfer tofu to a plate and set aside.
- Cook Vegetables Add the remaining 1 tablespoon vegetable oil to the same skillet. Add the minced garlic and ginger and sauté for 30 seconds until fragrant. Add sliced bell pepper, snap peas, and julienned carrot. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
- Make Spicy Peanut Sauce In a small bowl, whisk together peanut butter, soy sauce, maple syrup, sriracha, rice vinegar, and hot water until smooth.
- Combine and Serve Return the tofu to the skillet and pour the peanut sauce over the tofu and vegetables. Toss to coat everything evenly and heat through for 2-3 minutes. Serve garnished with sliced green onions and sesame seeds if desired.
Helpful Tips
- Press tofu well to ensure it crisps nicely and soaks up less oil.
- Adjust sriracha quantity according to your preferred spice level.
- Use tamari for a gluten-free version.
- Serve with steamed jasmine rice or quinoa for a complete meal.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in a skillet over medium heat or microwave until hot, ensuring internal temperature reaches 165°F (74°C) before serving.
Frequently Asked Questions
Can I use other types of tofu for this recipe?
Extra-firm tofu works best for this recipe because it crisps up well. Silken or soft tofu will not hold its shape in stir-fry.
Is this recipe gluten-free?
It can be gluten-free if you use tamari or a gluten-free soy sauce.
Can I make the peanut sauce ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator for up to 3 days. Stir well before using.
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