Name: Crispy Tofu Stir-Fry with Peanut Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 2 tbsp cornstarch; ½ tsp salt; 2 tbsp neutral oil (e.g. avocado, vegetable); 1 tbsp sesame oil; 2 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 red bell pepper, thinly sliced; 1 cup snap peas; 1 carrot, julienned or thinly sliced; ½ red onion, thinly sliced2; Sesame seeds, for garnish; ⅓ cup creamy peanut butter; 2 tbsp soy sauce or tamari; 1 tbsp rice vinegar; 1 tbsp maple syrup or honey; 1 tsp sriracha (optional, for heat); ¼ cup warm water, more as needed

DifficultyBeginner

CategoryMain Courses, Nuts, Vegetarian

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.

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

For the Crispy Tofu

14 oz extra-firm tofu, pressed and cubed

2 tbsp cornstarch

½ tsp salt

2 tbsp neutral oil (e.g. avocado, vegetable)

For the Stir-Fry

1 tbsp sesame oil

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1 red bell pepper, thinly sliced

1 cup snap peas

1 carrot, julienned or thinly sliced

½ red onion, thinly sliced2

Sesame seeds, for garnish

For the Peanut Sauce

⅓ cup creamy peanut butter

2 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp maple syrup or honey

1 tsp sriracha (optional, for heat)

¼ cup warm water, more as needed

Prep and Crisp the Tofu

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

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

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

Serve stir-fry over steamed rice, quinoa, or noodles.
Drizzle with extra peanut sauce.
Garnish with green onions and sesame seeds.

Tips & Variations

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