Tofu and Veggies in Peanut Sauce Recipe

This vibrant dish features crispy tofu and colorful vegetables tossed in a creamy, savory, and slightly spicy peanut sauce. It’s a balanced, plant-powered meal that’s packed with protein, fiber, and bold flavor. With Southeast Asian-inspired notes and a luscious sauce that clings to every bite, it’s a weeknight winner or meatless main that delights vegans and omnivores alike.

Why I Love This Recipe:

• The peanut sauce is so rich, nutty, and slightly sweet—totally addictive.
• It’s a great way to load up on vegetables while enjoying every bite.
• The tofu gets beautifully crispy—no soggy cubes here!
• Comes together quickly with simple pantry staples.
• It’s 100% plant-based, but incredibly hearty and comforting.

Why It’s a Must-Try Dish:

Tofu and Veggies in Peanut Sauce is a must-try because it’s nutritious, delicious, and endlessly versatile. Whether you’re plant-based or just looking to eat more veggies, this dish checks every box—it’s satisfying, creamy, colorful, and bursting with flavor. Plus, it’s a great make-ahead or meal prep recipe!

Prep & Cook Time:

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approx. 380–420 kcal per serving (varies with vegetables and rice)

Ingredients:

For the Tofu:

• 1 block (14 oz / 400g) extra-firm tofu, pressed and cubed
• 1 tbsp cornstarch
• 1–2 tbsp oil (for frying or air-frying)
• Pinch of salt and pepper

For the Veggies (feel free to mix and match):

• 1 cup broccoli florets
• 1/2 red bell pepper, sliced
• 1/2 yellow bell pepper, sliced
• 1 medium carrot, julienned or sliced
• 1/2 cup snap peas or green beans
• 1 tbsp oil (for sautéing)
• 1 tsp grated ginger (optional)
• 2 cloves garlic, minced

For the Peanut Sauce:

• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar or lime juice
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• 1/2 tsp sriracha or chili flakes (optional)
• 1/4–1/3 cup warm water (to thin the sauce)

Step-by-Step Preparation Method:

Step 1: Press and Prepare Tofu

1. Press tofu for at least 10–15 minutes to remove moisture.
2. Cut into 1-inch cubes, toss with cornstarch, salt, and pepper.

Step 2: Cook the Tofu

3. Heat 1–2 tbsp oil in a non-stick skillet over medium-high heat.
4. Add tofu and fry for 2–3 minutes per side, turning to brown all sides evenly.
5. Once golden and crispy, remove and set aside.

Step 3: Sauté the Vegetables

6. In the same pan, add 1 tbsp oil and sauté garlic and ginger for 30 seconds.
7. Add broccoli, carrots, bell peppers, and snap peas.
8. Stir-fry for 4–5 minutes until vegetables are tender-crisp.

Step 4: Make the Peanut Sauce

9. In a bowl, whisk together all sauce ingredients. Adjust water to desired consistency (it should be pourable but thick).

Step 5: Combine Everything

10. Return the tofu to the pan with the vegetables.
11. Pour in the peanut sauce and toss gently to coat everything.
12. Heat for another 1–2 minutes to warm through.

How to Serve:

Serve hot over:

• Steamed jasmine or brown rice
• Rice noodles or soba noodles
• Garnish with:
  • Chopped roasted peanuts
  • Fresh cilantro
  • Lime wedges
  • Sesame seeds

Additional Recipe Tips & Variations:

• Veggie swap: Use mushrooms, zucchini, baby corn, cabbage, or kale.
• Make it spicy: Add more sriracha or crushed red pepper.
• No peanut butter? Use almond butter, tahini, or sunflower seed butter.
• Crispier tofu: Air fry at 375°F (190°C) for 12–15 minutes, shaking halfway.
• Add protein: Add edamame, chickpeas, or tempeh for variety.
• Nut-free version: Use tahini or soy nut butter and omit peanut garnishes.

Freezing & Storage:

• Storage: Refrigerate leftovers in an airtight container for up to 4 days.
• Freezing: Freeze the tofu and veggies (without rice) for up to 1 month. Sauce may thicken upon thawing; just reheat gently and stir in water to loosen.
• Reheating: Warm on the stove or microwave with a splash of water to revive the sauce.

Special Equipment Needed:

• Non-stick skillet or wok
• Tofu press (or a heavy object + paper towels)
• Mixing bowls
• Whisk or fork for sauce

Frequently Asked Questions:

Q1. Can I bake the tofu instead of frying it?
Yes! Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.

Q2. Can I use frozen vegetables?
Yes, just make sure to sauté until any excess water evaporates and veggies are heated through.

Q3. How do I keep the tofu from falling apart?
Use extra-firm tofu and handle it gently, especially after cooking.

Q4. Is this recipe gluten-free?
Yes, if you use tamari or a gluten-free soy sauce alternative.

Q5. Can I double the sauce?
Definitely—many people love extra sauce for serving over rice or noodles.

Conclusion:

Tofu and Veggies in Peanut Sauce is a powerhouse of flavor and nutrition. It’s a go-to plant-based meal that delivers on taste, texture, and satisfaction. Whether you’re a tofu skeptic or a veggie lover, this dish is guaranteed to win hearts and satisfy cravings. Once you try it, it’ll become a weeknight favorite!