Stir-Fried Tofu with Peanut Sauce

Quick, flavorful, and super satisfying—this stir-fried tofu with peanut sauce is one of those recipes that just works.

It’s fast enough for a weeknight dinner, but tasty enough to crave any day of the week.

The tofu gets golden and crispy, the veggies are perfectly tender, and the creamy peanut sauce brings it all together in the best way.

I make this dish all the time when I want something hearty, healthy-ish, and packed with flavor.

Why I Love This Recipe

This recipe came from one of those “throw-it-together” weeknights. I had tofu, a few veggies, and peanut butter. I didn’t expect much—but wow. Now it’s a regular in my rotation. Here’s why I love it:

It’s ready in under 30 minutes
The peanut sauce is ridiculously good
Great way to get in plant-based protein
You can swap in whatever veggies you’ve got
It tastes even better the next day

What You’ll Need

1 block (14 oz) extra-firm tofu, pressed and cubed
1 red bell pepper, sliced thin
1 large carrot, peeled and cut into thin ribbons
2 cups broccoli florets
2 tablespoons avocado oil (or any neutral oil)
2 green onions, chopped
1 tablespoon sesame seeds (for garnish)

For the peanut sauce:

1/3 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 clove garlic, minced
1/2 teaspoon grated fresh ginger
2–3 tablespoons water (to thin the sauce)
Juice of 1/2 lime

Tools You’ll Need

Nonstick skillet or wok
Sharp knife
Cutting board
Medium bowl (for sauce)
Whisk or fork
Tongs or spatula
Paper towels (to press tofu)
Peeler (for carrots)

Pro Tips

Press the tofu for at least 15 minutes to get it nice and crispy. Don’t skip this step!
Use a nonstick skillet if you don’t have a wok—it works great.
Thin out the sauce gradually with water. It should be creamy, not runny.
Stir-fry over medium-high heat for that perfect char.
Chop everything before you start cooking—it goes fast once the heat is on.

Substitutions and Variations

Use almond butter instead of peanut butter
Swap broccoli for snap peas or zucchini
Add red pepper flakes for heat
Use tamari to make it gluten-free
Add rice noodles to make it a full meal

Make Ahead Tips

The peanut sauce can be made up to 3 days ahead
Chop your veggies and press tofu earlier in the day
Store everything separately and stir-fry when ready to eat

Servings and Time

Makes: 3–4 servings
Cook Time: 25 minutes

Why This Recipe Works (Quick Science)

Tofu gets crispy when moisture is removed—that’s why pressing is key. Stir-frying at high heat caramelizes the outside of veggies while keeping the insides tender. The peanut sauce has acid (lime + vinegar), fat (peanut butter), and salt (soy sauce), which balances flavor and clings perfectly to tofu.

Common Mistakes

Not pressing the tofu—this makes it soggy instead of crispy
Overcrowding the pan—cook in batches if needed
Pouring sauce in too early—add it at the end to avoid burning
Not slicing the veggies evenly—they won’t cook properly

What to Serve With

Steamed jasmine rice or brown rice
Rice noodles or soba
Cucumber salad
A light soup like miso or veggie broth

Full Recipe Instructions

Step 1: Press and Cube the Tofu

Wrap 1 block (14 oz) of extra-firm tofu in paper towels and press under a heavy pan for at least 15 minutes. Then cut into 1-inch cubes.

Step 2: Make the Peanut Sauce

In a medium bowl, whisk together 1/3 cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 minced garlic clove, 1/2 teaspoon grated ginger, juice of 1/2 lime, and 2 tablespoons water (add more if needed for desired consistency).

Step 3: Sauté the Tofu

Heat 1 tablespoon avocado oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook for 3–4 minutes per side until golden brown and crispy. Remove and set aside.

Step 4: Stir-Fry the Veggies

In the same skillet, add another tablespoon of avocado oil. Add 1 sliced red bell pepper, 1 large carrot (peeled into ribbons), and 2 cups broccoli florets. Stir-fry for 4–5 minutes until veggies are just tender.

Step 5: Combine Everything

Add the crispy tofu back to the skillet with the veggies. Pour the peanut sauce over the top. Toss everything together until coated and heated through, about 1–2 minutes.

Step 6: Garnish and Serve

Transfer to a round serving bowl. Top with chopped green onions and a sprinkle of sesame seeds. Serve warm with lime wedges on the side.

Leftovers and Storage

Store leftovers in an airtight container for up to 3 days
Reheat gently in the microwave or skillet
The peanut sauce thickens—add a splash of water when reheating

FAQ

Can I use firm tofu instead of extra-firm?
Yes, but press it well so it doesn’t fall apart.

Is this dish spicy?
Not unless you add spice! Add red pepper flakes or sriracha if you like heat.

Can I make this oil-free?
You can skip the oil and use a nonstick pan, but the tofu won’t be as crispy.

Can I double the sauce?
Absolutely! It’s great over noodles or rice too.

Final Thoughts

This stir-fried tofu with peanut sauce is one of those recipes that never gets old. It’s easy, cozy, and packed with flavor. Try it once and you’ll want to make it again and again. Let me know how it turned out for you, and drop any questions below—I’d love to hear about your version!