This vibrant, protein-packed dish features golden, crispy tofu cubes tossed with colorful stir-fried vegetables and a creamy, savory peanut sauce. It’s vegan-friendly, full of texture and flavor, and ready in under an hour—perfect for weeknight dinners or meal prep.
[cooked-sharing]
Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
For the Crispy Tofu
14ozextra-firm tofu, pressed and cubed
2tbspcornstarch
½tspsalt
2tbspneutral oil (e.g. avocado, vegetable)
For the Stir-Fry
1tbspsesame oil
2clovesgarlic, minced
1tbspfresh ginger, grated
1red bell pepper, thinly sliced
1cupsnap peas
1carrot, julienned or thinly sliced
½red onion, thinly sliced2
Sesame seeds, for garnish
For the Peanut Sauce
⅓cupcreamy peanut butter
2tbspsoy sauce or tamari
1tbsprice vinegar
1tbspmaple syrup or honey
1tspsriracha (optional, for heat)
¼cupwarm water, more as needed
Prep and Crisp the Tofu
1
Press tofu for at least 10 minutes to remove excess moisture (use a towel and heavy skillet or tofu press).
Cut into 1-inch cubes.
Toss tofu with cornstarch and salt in a bowl until evenly coated.
Heat neutral oil in a non-stick or cast iron skillet over medium-high heat.
Add tofu and cook, turning occasionally, for 8–10 minutes until all sides are golden and crispy.
Remove and set aside.
Make the Peanut Sauce
2
In a bowl, whisk together peanut butter, soy sauce, vinegar, maple syrup, and sriracha.
Add warm water gradually until desired consistency is reached—smooth and pourable.
Taste and adjust seasoning (more soy for saltiness, lime or vinegar for tang, etc.).
Stir-Fry the Veggies
3
In a wok or large pan, heat sesame oil over medium-high heat.
Add garlic and ginger; sauté for 30 seconds until fragrant.
Add all vegetables and stir-fry for 4–6 minutes, just until tender-crisp.
Return crispy tofu to the pan and pour in half the peanut sauce.
Toss gently to coat everything.
Serve
4
Serve stir-fry over steamed rice, quinoa, or noodles.
Drizzle with extra peanut sauce.
Garnish with green onions and sesame seeds.
Tips & Variations
5
Customize your veg: Try broccoli, mushrooms, zucchini, or baby corn.
Make it gluten-free: Use tamari instead of soy sauce.
Add crunch: Top with crushed peanuts or chopped cashews.
Meal prep: Keeps well in the fridge for up to 4 days. Reheat gently to preserve texture.
Ingredients
For the Crispy Tofu
14ozextra-firm tofu, pressed and cubed
2tbspcornstarch
½tspsalt
2tbspneutral oil (e.g. avocado, vegetable)
For the Stir-Fry
1tbspsesame oil
2clovesgarlic, minced
1tbspfresh ginger, grated
1red bell pepper, thinly sliced
1cupsnap peas
1carrot, julienned or thinly sliced
½red onion, thinly sliced2
Sesame seeds, for garnish
For the Peanut Sauce
⅓cupcreamy peanut butter
2tbspsoy sauce or tamari
1tbsprice vinegar
1tbspmaple syrup or honey
1tspsriracha (optional, for heat)
¼cupwarm water, more as needed
Directions
Prep and Crisp the Tofu
1
Press tofu for at least 10 minutes to remove excess moisture (use a towel and heavy skillet or tofu press).
Cut into 1-inch cubes.
Toss tofu with cornstarch and salt in a bowl until evenly coated.
Heat neutral oil in a non-stick or cast iron skillet over medium-high heat.
Add tofu and cook, turning occasionally, for 8–10 minutes until all sides are golden and crispy.
Remove and set aside.
Make the Peanut Sauce
2
In a bowl, whisk together peanut butter, soy sauce, vinegar, maple syrup, and sriracha.
Add warm water gradually until desired consistency is reached—smooth and pourable.
Taste and adjust seasoning (more soy for saltiness, lime or vinegar for tang, etc.).
Stir-Fry the Veggies
3
In a wok or large pan, heat sesame oil over medium-high heat.
Add garlic and ginger; sauté for 30 seconds until fragrant.
Add all vegetables and stir-fry for 4–6 minutes, just until tender-crisp.
Return crispy tofu to the pan and pour in half the peanut sauce.
Toss gently to coat everything.
Serve
4
Serve stir-fry over steamed rice, quinoa, or noodles.
Drizzle with extra peanut sauce.
Garnish with green onions and sesame seeds.
Tips & Variations
5
Customize your veg: Try broccoli, mushrooms, zucchini, or baby corn.
Make it gluten-free: Use tamari instead of soy sauce.
Add crunch: Top with crushed peanuts or chopped cashews.
Meal prep: Keeps well in the fridge for up to 4 days. Reheat gently to preserve texture.
