Crispy Tofu Peanut Stir (Printable)
Golden tofu tossed with colorful vegetables and a creamy peanut sauce for a quick meal.
# What You Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp vegetable oil
→ Vegetables
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 medium carrot, julienned
07 - 5 oz snap peas, trimmed
08 - 3.5 oz broccoli florets
09 - 2 spring onions, sliced
→ Peanut Sauce
10 - 4 tbsp creamy peanut butter
11 - 2 tbsp soy sauce (use tamari for gluten-free)
12 - 1 tbsp maple syrup or honey
13 - 1 tbsp rice vinegar
14 - 1 tsp toasted sesame oil
15 - 1 small garlic clove, minced
16 - 1 tsp fresh ginger, grated
17 - 3-4 tbsp warm water, as needed for thinning
→ To Serve
18 - Steamed jasmine or brown rice, for serving
19 - 2 tbsp roasted peanuts, chopped
20 - Fresh cilantro, roughly chopped
21 - Lime wedges
# Steps:
01 - Press the tofu for at least 10 minutes to remove excess moisture. Cut into bite-sized cubes.
02 - In a bowl, toss tofu cubes with cornstarch until evenly coated.
03 - Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8–10 minutes. Remove tofu and set aside.
04 - In the same pan, add sliced bell peppers, carrots, snap peas, and broccoli. Stir fry for 4–5 minutes until vegetables are tender yet crisp. Add spring onions and toss for an additional minute.
05 - Whisk together all peanut sauce ingredients in a bowl, adding warm water gradually until smooth and pourable.
06 - Return crispy tofu to the pan. Pour peanut sauce over tofu and vegetables. Toss gently to coat everything evenly.
07 - Serve immediately over steamed rice. Garnish with chopped peanuts, cilantro, and lime wedges.
# Expert Advice:
01 -
- Crispy tofu that actually tastes indulgent, not like you're settling for something healthier.
- A peanut sauce so smooth and rich you'll want to drizzle it on everything.
- Ready in 40 minutes flat, so weeknight dinners don't feel like a compromise.
02 -
- Pressing the tofu is not optional—skipping this step is the reason most homemade tofu stir-fries come out soft and disappointing instead of crave-worthy and crispy.
- The sauce should be silky and pourable before it hits the pan; if it's too thick, the cornstarch coating won't let it coat evenly, and you'll end up with lumpy pockets.
03 -
- If you want heat without overwhelming the peanut sauce, add chili flakes or sriracha—start with a pinch and taste, because you can always add more but can't take it back.
- Toasted sesame oil is worth buying if you don't have it; the difference between that and regular sesame oil is the difference between a dish that tastes like takeout and one that tastes like homemade.