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Peanut Tofu Stir-fry

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main courses•american•vegan, vegetarian, dairy-free, contains soy, contains peanuts
35 minutes•4 servings•

Ingredients

  • 14 ounces extra-firm tofu – drained and pressed 15 minutes (~1 n/a firm tofu)
  • 2 tbsp cornstarch – for tofu coating
  • 2 tbsp peanut oil – for frying tofu
  • 1 tbsp peanut oil – for stir-frying vegetables
  • 1 medium carrot – thinly sliced on the bias
  • 3 cups broccoli florets (~1 medium broccoli)
  • 1 medium red bell pepper – seeded and thinly sliced
  • 2 cups sugar snap peas – trimmed (~28.5 n/a sugar snap peas)
  • 3 cloves garlic – minced
  • 1 tbsp fresh ginger – finely grated
  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 1/2 cup water
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp brown sugar – packed
  • 2 tsp cornstarch – for sauce
  • 1 tsp toasted sesame oil
  • 1/2 tsp red pepper flakes
  • 1/2 cup roasted peanuts – roughly chopped (for serving)
  • 4 whole scallions – thinly sliced (for serving)
  • 2 whole limes – cut into wedges (for serving)
Peanut Tofu Stir-fry

Instructions

1. Wrap the tofu in a clean kitchen towel and press under a weight for 15 minutes to remove excess moisture.

2. Cut the pressed tofu into 1-inch cubes, then toss gently with 2 tbsp cornstarch until evenly coated.

3. In a bowl, whisk together the peanut butter, soy sauce, water, rice vinegar, brown sugar, 2 tsp cornstarch, toasted sesame oil, and red pepper flakes until smooth; set the sauce aside.

4. Heat 2 tbsp peanut oil in a large wok or 12-inch skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on all sides, 8–10 minutes. Transfer the tofu to a plate.

5. Add the remaining 1 tbsp peanut oil to the wok. Add the carrot and broccoli and stir-fry until bright and just tender-crisp, 2–3 minutes. Add the red bell pepper and sugar snap peas and stir-fry until crisp-tender, 2–3 minutes more.

6. Push the vegetables to the sides to clear a space in the center. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.

7. Return the tofu to the wok. Whisk the sauce again, pour it in, and toss to coat. Cook, stirring, until the sauce bubbles, thickens, and glazes the tofu and vegetables, 1–2 minutes.

8. Remove from the heat. Sprinkle with roasted peanuts and scallions, and serve with lime wedges for squeezing.

Peanut Tofu Stir-fry is a quick, vibrant skillet dish that balances creamy, savory peanut sauce with crisp, colorful vegetables and golden, crunchy tofu. The sauce clings silkily to the tofu and vegetables, delivering a satisfying mix of salty, lightly sweet, tangy, and gently spicy notes. It’s weeknight-friendly yet full of texture contrast—crisp-tender veg, crunchy peanuts, and a glossy sauce that brings everything together.

While not a codified traditional dish, this stir-fry draws from East and Southeast Asian cooking: Chinese stir-frying technique meets the peanut-based sauces beloved in Thai-influenced cooking. Over time it has become a staple of plant-forward American home kitchens and restaurants, offering a familiar takeout-style flavor profile without animal products. Its flexibility with seasonal vegetables and pantry staples has helped it evolve into a modern classic of vegetarian cuisine.