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Tofu and Veggies in Peanut Sauce Recipe

Rhonda Anderson
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner Ideas
Servings 4 servings
Calories 300 kcal

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)

Instructions
 

  • Press and Prepare Tofu Press tofu for at least 10–15 minutes to remove moisture. Cut into 1-inch cubes, toss with cornstarch, salt, and pepper.
  • Cook the Tofu Heat 1–2 tbsp oil in a non-stick skillet over medium-high heat. Add tofu and fry for 2–3 minutes per side, turning to brown all sides evenly. Once golden and crispy, remove and set aside.
  • Sauté the Vegetables In the same pan, add 1 tbsp oil and sauté garlic and ginger for 30 seconds. Add broccoli, carrots, bell peppers, and snap peas. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
  • Make the Peanut Sauce In a bowl, whisk together all sauce ingredients. Adjust water to desired consistency (it should be pourable but thick).
  • Combine Everything Return the tofu to the pan with the vegetables. Pour in the peanut sauce and toss gently to coat everything. Heat for another 1–2 minutes to warm through.